Pizza Sauce
Pizza Sauce |
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Connie's Pizza Sauce:
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Overview:
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It is critical that Connie’s 12” Deep-Dish pizza is handled, cooked and served properly. It will insure that our customers have a great experience every time they order our pizza. Failure to meet these standards could result in an inferior product and lost customers.
From the time the pizzas are received, until they are served to the customer, it is essential that we handle them with the utmost care.
Connie’s 12” Deep-Dish pizzas, along with all Connie’s pizzas, are made with the finest of quality ingredients. From the whole milk mozzarella cheese, to our Connie’s labeled pizza sauce, no shortcuts in production or expense are taken in the making of our product. This is a valuable selling point, so do not hesitate letting our customers know of the high end product you are offering to them.
Our 12” Deep-Dish pizza must be cooked from a thawed state. Thawing process- 12 hours slacked in refrigeration, or 24 hours in case. Date pizza upon thawing with a five-day shelf life. (Today’s date + four = expiration date)
Flavor offerings are: Cheese, Cheese and Italian Sausage, Cheese and Pepperoni & Cheese w/vegetables. (tomato, mushroom, onions and green peppers)
The employee receiving the pizza should check the boxes for any outside damage. If outside damage is present, open the box to check the pizzas for any damage.
Next the receiver should check the expiration date on the box; a six-month shelf life is printed on the outside of the box.
Place a received date on the box for rotation purposes.
When stacking pizzas in the freezer, they should not be stacked more than four cases high, to prevent crushing. If you unpack the pizza, please make sure to date the product with an expiration date.
Check your freezer to assure that temperature of 0° F to -10° F is being maintained.
Never store pizza on its side, as cheese and other toppings may be displaced.
Rotation of product is essential. The “older” product should always be used first.
When placing product into the freezer, always place old product “in front of” or “on top of” new product. This will insure the product integrity thru out your usage process.
Track your weekly sales for three to four weeks to develop a weekly usage for ordering purposes.
| 12” Deep Dish | Cheese Pizza | 6 per case |
| 12” Deep Dish | Sausage Pizza | 6 per case |
| 12” Deep Dish | Pepperoni Pizza | 6 per case |
| 12” Deep Dish | Vegetable Pizza | 6 per case |
| 12” Logo Pizza Box | 50 per case |
| 6 Cut logo slice box |
100 per case |
| Connie’s Glassine Logo Carry out bags (Heat resistant and grease retardant bag) |
1000 per case |
| 9” Connie’s Logo Plate |
500 per case |
Thaw in refrigeration at least 12 hours (Unpacked) before cooking. Frozen pizza will not bake evenly. For baking, remove plastic wrap. Once cooked, allow pizza to stand one to two minutes before cutting.
Convection Oven Settings:
Pre-heat oven to 360°. Place onto cooking pan or directly onto oven shelf. Bake for approximately 10-12 minutes or until cheese and crust is golden brown.
Note: All ovens vary in temperature, so cooking times may vary. Hot and cold spots may be present. Check pizza half way through cooking cycle, if browning is not even across pizza, rotate pizza ½ turn and finish baking.
Forced Air Belt Oven:
Pre-heat oven to 450°. Set belt speed to 4-½. Place pizza directly onto belt.
Note: Belt and temperature settings may vary with different oven models.