luvvyamy: Import from Cheese-E-Pedia revision 274f085c7132d784f81b7a4cbd96e7a0922db854

2026-10-03T07:29:46Z

Import from Cheese-E-Pedia revision 274f085c7132d784f81b7a4cbd96e7a0922db854

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{| class="wikitable cep-infobox" style="float:right; clear:right; margin:0 0 1em 1.5em; width:24em; max-width:100%;"
! colspan="2" | Source metadata
|-
| colspan="2" style="text-align:center;" | [[File:CEC Pizza Training Document - All Three Pages.avif|frameless|300px]]
|-
! style="text-align:left; vertical-align:top; width:35%;" | Type
| Documents
|-
! style="text-align:left; vertical-align:top; width:35%;" | Start date
| 2000
|-
! style="text-align:left; vertical-align:top; width:35%;" | Tags
| Chuck E. Cheese's
|-
! style="text-align:left; vertical-align:top; width:35%;" | Contributors
| sudo-trans-pony, CEC Tinley
|}

The ***CEC Pizza Training Document* was a document consisting of 3 laminated pages used for training on pizza making, released at an unknown point around the 2000's.
The document goes over each step in making a standard pizza, not specific to any variant with toppings. It would be hung on the wall of the kitchen during its use.<ref name="cep1">[https://www.ebay.com/itm/304837044496 ebay.com]</ref>**

== Transcription ==

=== Mixing & Bunning ===

# Measure water - use 70-80° water. Adjust to get finished dough temp 76-82°
# Add water to mixing bowl. Cold Bowls!
### 2 bags of dough = 23 1/2 lb. of water
### 1 bag of dough = 11 3/4 lb. of water
# Add dough bag(s) to water in mixing bowl.
# Attach dough hook and safety clamps. Raise the bowl to highest position.
# Set mixer to speed 1 for 7 minutes. Press starts
# Lower bowl, remove hook and place dough on cutting board. Should be between 76-82°
# Portion and weight the dough: LG 22 oz., MED 17, SM 11, IND 6 oz.
# Form dough into ROUND, SMOOTH, SEALED buns. LG 8 per tray, MED 10, SM 15, IND 20. OIL entire surface, especially where it touches the tray
# Oil entire surface, especially where it touches the tray. Day Dot with tomorrow's date, size & time.
# Place in rack and move into walkin (DON'T COVER). Dough must be bunned and refrigerated within 30 minutes. can cover trays w/ butcher paper if the buns dry out in your store
# After ENTIRE rack reaches 42°, cover the entire rack. Refrigerate a MINIMUM OF 6 HOURS prior to rolling out.

=== Rolling, Panning, & Proofing ===

# Remove buns from walkin and warm-up for 20 minutes.
# Remove bun w/ spatula and flatten with palm of your hand, keeping in round shape
# Lightly flour the bottom of the bun. Remove excess flour.
# Insert but into the top of into the hopper (flour side towards you)
# Rotate 1/4 quarter of a turn after it exits top roller
# Adjust the rollers so the crust first to the INSIDE edge of the proper size screen.
# Pass crust through the bottom roller & catch with the backs of your hands
# Place crust DRY SIDE UP onto screen & shape to a perfect circle. Remove excess flour.
# Center pan over the crust and flip all 3 over. The DRY SIDE is DOWN in pan.
# Adjust the skin so the edge of the crust is 1/4' BELOW the edge of the pan. Run your finger around lip of crust to remove any air bubbles
# Cover w/ separator and place onto proofing rack or oven

=== Topping & Baking ===

Use ONLY FULLY PROOFED CRUSTS! They should have the following 5 identifiers.

# 2-3 times original thickness
# Lip well rounded and full
# Moist, not wet
# Light & airy to the touch
# Finger impression stays in
# Place a HEAPING ladle of sauce onto crust. Spread evenly up to lip of crust (but not onto it)
# Weigh proper amount of cheese and distribute from outside inward. Cover ALL the sauce.
# Distribute remaining toppings following the portion chart.
# Place in over - 2 toppings or less on the window side; 3 toppings or more on the back side of the oven
# Lightly brush lip of crust with garlic spread. Cut into the proper # of slices and serve.

QUALITY IDENTIFIERS

# Dark, golden brown in color
# Lip is puffy & well-rounded.
# Crunchy exterior, bred-like interior.
# 1/2' thick on bottom, 3/4 thick on lip
# Cheese is browned and well-melted.
# Lip glistens with the garlic margarine

== References ==
<references />

== Import provenance ==
Imported from [https://github.com/The64thGamer/cheeseepedia/tree/274f085c7132d784f81b7a4cbd96e7a0922db854 Cheese-E-Pedia] at source revision <code>274f085c7132d784f81b7a4cbd96e7a0922db854</code>. Source material is provided under [https://creativecommons.org/licenses/by-sa/4.0/ CC BY-SA 4.0].

CEC Pizza Training Document - Revision history

luvvyamy: Import from Cheese-E-Pedia revision 274f085c7132d784f81b7a4cbd96e7a0922db854