A 1 2 3 VINCENZA'S PIZZA 4 5 6 7

INGREDIENTS Dough: Water, warm (110 F) Rapid Rise Yeast

Alexandra Shew, NFSC 430, September 19,2013 Recipe Costing Assignment

RECIPE AMOUNT Conversion Amounts PURCHASE COST RECIPE COST DIRECTIONS

8 fluid cups 2 pkgs or 1.5 oz 3 Tbls

N/A N/A 1 tsp sugar = 4.2 g Tbls = 9 tsp = 37.8 g oz = 28.35 g) = 1.33 oz

N/A $1.05/pkg 3 $11.28/25lb bag (1 or $0.45/lb or 37.8 g $0.028/oz $7.99/25 fluid oz or $0.31/oz $5.35/25lb bag $0.214/lb

N/A $2.10

Use calibrated thermometer to test water temperature. Dissolve yeast in warm water.

Sugar

$0.039 Stir in sugar and then olive oil.. $0.31 Slowly stir in flour until dough gets sticky. Add salt. Continue to add flour untill it is too difficult to stir with spoon. Pour dough onto floured work surface and knead until soft ball. Don't add too much flour, but keep hands floured to prevent sticking. Place ball (s) of dough into large greased bowls. Cover w/ clean towel or loose plastic wrap and place in a warm spot for rising (2risings with regular yeast and only 1 rise w/ rapid-rise yeast). Wait until dough doubles in size before returning to work surface to form pizza crusts.

8 9 10
Olive oil 2 Tbls

2 Tbls = 6 tsp = 1.0 fluid oz

Flour, All-purpose

4lbs

N/A

$0.86

11
Salt 1tsp tsp salt = 5.52 g (1 oz = 28.35 g) 5.52 g = 0.194 oz $0.43/26oz or $0.016/oz $0.0031

12 13 14 15 16

Sauce: Tomatoes, whole, peeled, canned (102oz) Olive oil Parsely, Italian, Fresh, leaves Garlic cloves, whole 2 can N/A $3.99/can $7.99/25 fluid oz or $0.31/oz $0.34/bunch $7.98 The following ingredients will be put in a blender and pureed until smooth. Because of the large amount, you will do this approximately 8 times. Fill a blender 3/4 full with tomatoes and some liquid, 1 tsp olive oil, 1 tsp parsley leaves, 2 cloves garlic, 1/4 tsp salt and 1/8 tsp pepper. Puree and then pour into sauce pot on high heat. Repeat this 8 times or until all the ingredients are gone. Once it reaches a boil, turn down temperature to med-low.

6 tsp 8 Tbls or 1 bunch 16 cloves or 2 small heads (~0.5lb)

2 Tbls = 6 tsp = 1.0 fluid oz N/A

$0.31 $0.34

N/A

$1.50/lb

$0.75

17
Salt

18 19
Black pepper

Brown sugar

20 21 22 23

1 tsp salt = 5.52 g (1 oz = 28.35 g) 2tsp 5.52g = 0.194 oz 2tsp = 11.04 = 0.388 oz 1 tsp = 3.8 g (1 oz = 28.35 g) 1tsp 3.8g =0.134 oz 1 tsp br sugar = 4.6 g 4 T (if Tbls = 12 tsp = 55.2 g totmatoes (1 oz = 28.35 g) acidic) 55.2 g =1.94 oz

$0.43/26oz or $0.016/oz $0.98/4 oz or $0.245/oz $1.86/2 lb bag or $0.93/lb or $0.058/oz

$0.006

$0.03 Add brown sugar as needed to remove acidity of tomatoes. Give the sugar a chance to dissolve/ cook-in before testing flavor.

$0.11

Bulk Toppings: Cheese, mozarella, blocks 4lbs N/A $2.93/LB $11.72 Shred cheese in blender or w/ cheese grater and store at or below 40F. Clean, remove seeds, dice and set aside.

Bell Peppers, whole, diced

N/A

$0.44/each

$0.88

A 24 25 26 27 28 29 30 31 32 33 34 35
Pepperoni, sliced

B
8 oz or 0.5 lb

C
N/A

D
$2.49/8 oz bag

E
$2.49

F
Store at or below 40F until ready to use

Mushrooms, whole

2 lbs 3 large bunches 4 lb N/A

N/A

$2.50/lb

$5.00 Wipe off any loose soil, slice mushrooms and store at or below 40F until ready to use. Or you may saute w/ garlic, butter, olive oil, parsley, and salt and pepper.

Basil, Fresh, leaves Tomatoes, Roma, whole Total: FOOD COST COMPARISON:

N/A N/A N/A

$1.47 /bunch $1.00/lb N/A

$4.41 $4.00 $41.33

N/A

Cost Ready-to-bake per pizza (without labot) Cost Ready-to-bake per serving (without labot) Cost Vincenza's per pizza (without labor) Cost Vincenza's per serving (without labor) Difference in cost per pizza (without labor) Difference in cost per serving (without labor)

$3.35/pizza $1.12/serving $2.07/pizza $0.69/serving $1.28 $0.43