INGREDIENTS: Dough 2 gal. warm water 2 lbs. 4 oz. olive oil 1 lb. 8 oz. honey 8 oz. instant yeast 28 lbs. bread flour 8 oz. salt ½ cup coarse ground black pepperToppings 5 lbs. frozen spinach, thawed, strained, chopped 4 cans artichoke hearts, quartered 3 lbs. pine nuts 6 lbs. Monterey Jack cheese, shredded 3 qts. homemade Alfredo sauceDIRECTIONS:1. For the dough: Combine water, olive oil and honey. Add yeast and let proof. 2. Add flour, salt and pepper and work with a dough hook for 15 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.