Overview of Pizza

Stock

Pounding

Painting

Oven

Cutting

Box

Pizza Made
Perfect

How to Make a
Pizza

Pizza Inc.
Pizza Inc.
129 Center Road
Dudley, MA
01571

Pizza made
perfect

Phone: 678-999-8212
Fax: 800-867-5309
E-mail: Emily.Eagan@nichols.edu

Emily Eagan

Cooking

Toppings

For our purposes, we will cook pizza in a conventional

Toppings are put on after half of the cheese is put

oven. This is an oven that is similar to a conveyor belt

on. After the topping, the remaining cheese is

with multiple shelves. You can feed pizzas on the oven

added.

through 4 different shelves right below one another

that cook at different speeds.

Pepperoni

After painting the pizza and making sure it looks good,

Onion

Mushroom

Sausage

Hamburger

Black Olives

Broccoli

Tomato

Ham Capicola

Chicken Tenders

Chicken Strips

you will feed the pizza into one of four shelves cooked
at 450 degrees:

Dough must be shocked or cooled to a temperature of 65 degrees. Any colder could call for
more bubbles and any warmer could make
the dough too hard to mold.

Pre-Cooking

First (Top) Shelf: Approximately 6 minutes. This shelf is

for cheese pizzas or slice pies (XL pizzas cut into 6s to
sell by the slice.
Second Shelf: Approximately 7 minutes. For pizzas with
one or two toppings. The toppings must not contain raw
product like hamburger or sausage.

One of the most vital parts of making a pizza is

making sure you have all of the proper resources
to do so. Before making a pizza, you must make

Third Shelf: Approximately 8 minutes. This is for pizzas

with 3 or more toppings or if you wanted the crust to be
extra crispy. This is also the shelf to use for pizzas with

sure you have all of the toppings you need as

any raw product on it to ensure the product is fully

well as the dough to put it on.

cooked and reaches a temperature of at least 165

degrees internally.

After securing resources, you must begin

stretching the dough. In the pizza world this is
called pounding. You start by stretching the
dough a little bit, then putting the dough in a
small mold, and after you have a small circle,

Fourth (Bottom) Shelf: Approximately 10 minutes. This

is the well done shelf for anybody who wants their
pizza a bit darker. This shelf is also used for a thin crust
rustic pizza.

you stretch the dough with your hands on a

After the pizza comes out, the person cutting pizzas will

table with cornmeal to the full size of the pizza.

use a pizza peel to take the pizza from one of the

conveyor shelves and place it in a box. Though gloves

After this, you sauce the pizza with signature

are not required in making a pizza, they are required on

tomato sauce and add portions of cheese. For a

the non-cutting hand of the person at the oven. After

large, youll use a level 6oz ladle of sauce and

removing the pizza, cut it into 8 slices and sign the box

two portions of cheese.

you put it in to ensure it was inspected.

When making a thin-crust rustic pizza, make

sure the crust is crispy and extends a bit
further than the crust on a regular pizza.