Informative Speech: Making A Pizza

The modern pizza we have come to love and devour with its delicate crust, tomatoes, cheese,

500 cheese pizzas and 500 pepperoni and cheese pizzas. Looking at the tables, we know this is the best option

Next we move onto the steps of how to make the mozzarella cheese. a. Start by mixing 1 cup of warm water with 1.5 teaspoons of citric acid. b. Combine 1 gallon of milk and citric acid into the 5 quart pot. c. Set the temperature medium/high and use the thermometer to check for when it reaches 90 degrees Fahrenheit. d. Once it hits 90F, crush 1/4 of a rennet tablet into the mixture and stir for 30 seconds then cover and let it set for 5 minutes.

We will need the following ingredients: 1c. of brown sugar, 1c. of white sugar, 1c. of margarine or butter, 1c. of peanut butter, 2 large eggs, 1 tsp. of baking soda, 1/4 tsp. of salt, 2 tsp. of vanilla, 3 cups of flour, and 1/2 cup of white sugar.

Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup. 2. Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.

For the manufacturing process Papa Johns Pizza Delivery was chosen. This store is very well placed in the small town that it operates in. Located on a very busy street in Moses Lake it is centrally located and the whole town can be navigated within an easy ten minutes of the store. This allows the workers within the store to be very detail oriented. Assembling the pizza, cooking it and making sure there are no big bubbles in the dough when cooking is easily done. This makes it very pleasing to the eye and customers are less likely to complain. Drivers can take the completed pizza and deliver it within minutes of coming out of the oven. Hot fresh pizza

2. Spray a 9-inch pie plate with non-stick cooking spray. Start layering with 1/4 cup salsa; then add one fourth of the veggie crumbles, 1/2 cup black beans, 1 tablespoon jalapenos, and top with one whole wheat tortilla. Continue to layer as such until you place the last tortilla. Top this final one with the remaining salsa and then sprinkle with mozzarella cheese.

This will help secure the ham and cheese in the roll. Place the top pieces of the Hawaiian rolls on a plate to the side, and you can now place the bottom halves of the rolls in the pan and push them close together. By doing this you will keep the top and bottom pieces of the roll from getting mixed up and you will fit every bottom half of the rolls in the pan. Once all of the bottom pieces are in the pan take out twelve pieces of the ham and place them on a plate and cut them in half. Next, fold each piece of ham and place them one by one on each piece of the Hawaiian halves. This helps you to know that each roll will have ham; it also makes applying the top halves of the rolls more simple. After this get twelve pieces of Sargento Colby Jack cheese and cut them in half. This is the best cheese to use because it has an extravagant taste and a smooth texture. After the pieces are cut in half place each piece on top of each piece of ham, then place the top halves of the Hawaiian rolls over the cheese. Once you have completed all of these steps you are now ready to begin making the

First, you must gather your materials. You will need butter, baking powder, sugar, eggs, vanilla extract, cocoa powder, flour, salt, and honey. You will also need an 8-inch square pan. Make sure you have access to an oven.

In a large bowl combine flour, baking soda and salt. In a separate bowl cream together butter and brown sugar.

Roll out the dough into 2-inch-diameter logs. As this dough will be sticky, it is recommended to roll it in wax paper. Shape the logs and refrigerate dough overnight so that it can be baked the next day.

Mix the salt with the flour, work the lard into the flour, make it up into a good workmanlike dough with cold water. Spread some flour on the back of a box or something flat, and pat the dough around a while. Then roll it out with whatever kind of round bottle you prefer. Put a little more lard on the surface of the sheet of dough and then slosh a little flour on and roll it up and then roll it out again with the bottle.

It takes many different ingredients surpassing a record sized pizza. Steve Mallie used fifty pounds of dough, cornmeal, and flour to keep the dough from becoming soggy and sticky. They used thirty-five pounds of sauce, fifteen pounds of shredded cheese, and oodles of pepperoni. Mallie bought the dough from a nearby bakery. To bake it, the owner of this restaurant made a special oven built out of a shipping container. It took him two hours to bake the huge pizza. This oven was made with a

of pizza they will serve in the kit both in terms of crust and toppings.

* An order will come into Pizza Inc. it will be written down on pre-numbered pads. The date, time of call, name, address, phone number, type of crust, and toppings requested are all taken down. If mistakes are made the pre-numbered order form will be thrown out and a new sheet will be used.