Recipe Costing Assignment - Natalie Butler - NFSC 430 - 9/19/13 VINCENZA'S PIZZA

INGREDIENTS Dough: Water, warm (110F) Rapid Rise Yeast 8 fluid cups 2 pkgs or 1.5 oz N/A N/A 1 tsp sugar = 4.2g 3 Tbls = 9 tsp = 37.8g (1 oz = 28.35 g) 37.8g = 1.33 oz 2 Tbls = 6 tsp = 1.0 fluid oz N/A $1.05/pkg $11.28/25lb bag or $0.45/lb or $0.028/oz $7.99/25 fluid oz or $0.31/oz $5.35/25 lb bag $0.094/lb N/A $2.10 Use Calibrated thermometer to test water temperature. Dissolve yeas in warm water. RECIPE AMOUNT Conversion Amounts PURCHASE COST RECIPE COST DIRECTIONS

Sugar

3 Tbls

$0.037 Stir in sugar and then olive oil. $0.31

Olive Oil

2 Tbls

Flour, All-purpose

4 lbs

N/A

$0.376

Slowly stir in flour until dough gets sticky. Add salt. Continue to add flour until 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.

Salt

1 tsp

1 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

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.

Sauce: Tomatoes, whole, peeled, canned (102oz) Olive Oil Parsley, Italian, Fresh, leaves Garlic cloves, whole 2 cans 6 tsp 8 Tbls or 1 bunch 16 cloves or 2 small heads (~0.5lb) 2 tsp N/A 2 Tbls = 6 tsp = 1.0 fluid oz N/A N/A 1 tsp salt = 5.52 g (1 oz = 28.35 g) 5.52 g = 0.194 oz 2 tsp = 11.04 g = .388 oz 1 tsp = 3.8 g (1 oz = 28.35 g) 3.8g = .134oz 1 tsp br sugar = 4.6 g 4 Tbls = 12 tsp = 55.2 g (1 oz = 28.35 g) 55.2g = 1.94 oz $3.99/can $7.99/25 fluid oz or $0.31/oz $0.34/bunch $1.50/lb $7.98 $0.31 $0.34 $0.75 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 heath. Repeat this 8 times or until all the ingredients are gone. Once it reaches a boil, turn down temperature to med-low.

Salt

$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 $0.058oz

$0.0062

Black Pepper

1 tsp

$0.328 Add brown sugar as needed to remove acidity of tomatoes. Give the sugar a chance to dissolve/ cook-in before testing flavor.

Brown Sugar

4 T (if tomatoes acidic)

$0.113

Bulk Toppings: Cheese, mozzarella, blocks Bell Peppers, whole, diced 4 lbs 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.

N/A

$0.44/each

$0.88

Pepperoni, sliced Muschrooms, whole Basil, Fresh, leaves Tomatoes, Roma, whole TOTAL: FOOD COST COMPARISON

8oz or 0.5 lb 2 lbs 3 large bunches 4 lbs N/A

N/A N/A N/A N/A N/A

$2.49/8 oz bag $2.50/lb $1.47/bunch $1.00/lb N/A

$2.49 $5.00 $4.41 $4.00 $41.15

Store at or below 40F until ready to use. Wipe of any loose soil, slice mushrooms and store at or below 40F until ready to use. Or you may saut w/ garlic, butter, olive oil, parsley and salt and pepper. N/A

Cost Ready-to-bake per pizza (without labor) Cost Ready-to-bake per serving (without labor) 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 2.06 / pizza 0.69 / serving 1.29 0.43