CEC Pizza Training Document

The CEC Pizza Training Document was a document consisting of 3 laminated pages used for training on pizza making, released at an unknown point around the 2000's.

The document goes over each step in making a standard pizza, not specific to any variant with toppings.

Mixing & Bunning

 * 1) Measure water - use 70-80° water. Adjust to get finished dough temp 76-82°
 * 2) Add water to mixing bowl. [NO Cold Bowls!]
 * 3) 2 bags of dough = 23 1/2 lb of water
 * 4) 1 bag of dough = 11 3/4 lb of water
 * 5) Add dough bag(s) to water in mixing bowl.
 * 6) Attach dough hook and safety clamps. Raise the bowl to highest positon.
 * 7) Set mixer to speed 1 for 7 minutes. Press start
 * 8) Lower bowl, remove hook and place dough On cutting board. Should be between 76-82°
 * 9) Portion and weight the dough: LG 22 oz., MED 17, SM 11, IND 6 oz.
 * 10) Form dough into ROUND, SMOOTH, SEALED buns. LG 8 per tray, MED 10, SM 15, IND 20 . OIL entire surface, especially where it touches the tray
 * 11) Oil entire surface, especially where it touches the tray. Day Dot with tomorrow's date, size & time.
 * 12) Place in rack and move into walkin (DON'T COVER). Dough must be bunned and refrigerated within 30 minutes. [You can cover trays w/ butcher paper if the buns dry out in your store]
 * 13) After ENTIRE rack reaches 42°, cover the entire rack. Refrigerate a MINIMUM OF 6 HOURS prior to rolling out.

Rolling, Panning, & Proofing

 * 1) Remove buns from walkin and warm-up for 20 minutes
 * 2) Remove bun w/ spatula and flatten with palm of your hand, keeping in round shape
 * 3) Lightly flour the bottom of the bun. Remove excess flour.
 * 4) Insert but into the top of into the hopper (flour side towards you)
 * 5) Rotate 1/4 quarter of a turn after it exits top roller
 * 6) Adjust the rollers so the crust first to the INSIDE edge of the proper size screen.
 * 7) Pass crust through the bottom roller & catch with the backs of your hands
 * 8) Place crust DRY SIDE UP onto screen & shape to a perfect circle. Remove excess flour
 * 9) Center pan over the crust and flip all 3 over. The DRY SIDE is DOWN in pan.
 * 10) Adjust the skin so the edge of the crust is 1/4" BELOW the edge of the pan. Run your finger around lip of crust to remove any air bubbles
 * 11) Cover w/ separator and place onto proofing rack or oven

Topping & Baking
Use ONLY FULLY PROOFED CRUSTS! They should have the following 5 identifiers


 * 1) 2-3 times original thickness
 * 2) Lip well rounded and full
 * 3) Moist, not wet
 * 4) Light & airy to the touch
 * 5) Finger impression stays in


 * 1) Place a HEAPING ladle of sauce onto crust. Spread evenly up to lip of crust (but not onto it)
 * 2) Weigh proper amount of cheese and distribute from outside inward. Cover ALL the sauce
 * 3) Distribute remaining toppings following the portion chart.
 * 4) Place in over - 2 toppings or less on the window side; 3 toppings or more on the back side of the oven
 * 5) Lightly brush lip of crust with garlic spread. Cut into the proper # of slices and serve.

QUALITY IDENTIFIERS


 * 1) Dark, golden brown in color
 * 2) Lip is puffy & well-rounded
 * 3) Crunchy exterior, bred-like interior
 * 4) 1/2" thick on bottom, 3/4 thick on lip
 * 5) Cheese is browned and well-melted
 * 6) Lip glistens with the garlic margarine