B I 22-23 recipes

	A	B	C	E	F	G	H	I
1	CV		Pizza Dough					Yield:2-4 serving
2	14	Item		Volume	weight oz	Cost per oz	TTL Cost
3	5.69	Water, warm			6.50	.00		Combine the warm water, yeast, sugar in bowl. Let set for 5 min to bloom the yeast.
4	0.10	Dry yeast		1 tsp	0.12	.23
5	0.09	Sugar		1/4 tsp	0.10	.03
6	0.67	oil		1 1/2 Tbl	0.77	.04		Add the oil and mix
7	8.75	Flour, bread		2 C	10.00	.03		Add half the flour and mix to a paste. Add the second amount and salt. Knead in the bowl with your hand. Let rest for 1 hour at room temperature covered. . Turn the dough, spray and place in refrigerator overnight
8	0.17	Salt		1 tsp	0.19	.01
9	15.47				17.68
10	0.00	Day 2: remove the dough and divide into 2 or 4 pieces. Round up and cover for 20-30 min. Preheat oven to 475. Using flour press out the dough into 8 inch round disk for small and 10 inch for medium. Optional: brush the dough with oil.
11	5.25	Sauce		2/3 C	6.00	0.08		Swirl 1 oz sauce on dough leaving a 1/4 inch edge. Top with 3/4 C of cheese. Place in over for 10-15 minutes, until golden brown. Remove onto a cutting board. Drizzle with olive oil, oregano, salt. Cut into 4, serve
12	7.88	Cheese, Mozzarella		2 C	9.00	0.15
13	0.00	Optional:
14	0.00	Olive oil
15	0.00	Oregano
16	0.00	Sea salt
17	0.44	Bell Pepper			0.5	0.68
18	1.75	Pepperoni			2	0.09
19	0.88	Cooked Sausage			1	0.07
20		Total Cost
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