Anthony Zamora

Mrs. Jones
2 December 2013
241 Lab Report
Introduction
This project was a very good experience for my group. We knew we wanted a challenge
and after some debate between members we all agreed on a BBQ chicken apple pizza.
On a commercial level, this product would be made in parts and then put together at the
end. For example, one station would be preparing the crust, another preparing the sauce,
another prepping the sliced apples, another chopping the veggies, and one more cooking
and slicing the chicken. All the prepared ingredients are sent to a fnal station where the
pizza is put together and then partially baked so that the crust can rise, fash frozen, and
heat or vacuum sealed in plastic. The product would be stored frozen and prepared at
home in the oven.
Materials
Week 1:
Sauce
250 ml Ketchup
30 ml Lemon juice
30 ml Cider vinegar
45.65 g Brown sugar
10 ml Mustard
5 ml Salt
2.5 ml Hot pepper sauce
1 Bay leaf
4.72 g Garlic, minced
4 oz Water
10 ml Worcestershire sauce
Crust
237 ml Warm water
1 package active dry yeast
30 ml oil
5 ml sugar
2 ml salt
360 g four
Ingredients
284 g Chicken breast, sliced
50 g Gala apple, thinly sliced
74 g Cheddar cheese, shredded
36 g Green onions, chopped
119 ml BBQ sauce
8 g Cilantro, chopped
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Week 2:
Sauce
119 ml Mustard
96 g Brown sugar
78 g Cider Vinegar
4 g Black pepper
2 g Cayenne pepper
10 g Chili powder
119 ml Ketchup
1 g Soy Sauce
30 ml Butter
1 Bay leaf
Crust
237 ml Warm water
1 package active dry yeast
30 ml oil
5 ml sugar
2 ml salt
360 g four
Ingredients
4 g Cilantro
46 g Green onion
160 g Cheddar cheese
519 g Chicken breast
178 g Gala apple, thinly sliced
119 ml BBQ sauce
Week 3:
Sauce
119 ml Mustard
96 g Brown sugar
22 g Cider Vinegar
4 g Black pepper
218 g Ketchup
6 g Chili powder
1 Bay leaf
1 g Soy Sauce
30 ml Butter
Crust
3
237 ml Warm water
1 package active dry yeast
30 ml oil
5 ml sugar
2 ml salt
360 g four
4
Ingredients
202 g Cheddar cheese
98 g Mozzarella cheese
570 g Chicken breast, sliced
14 g Cilantro
58 g Green onions
4 g Garlic, minced
178 g Gala apple, thinly sliced
119 ml BBQ sauce
Methods
-Ingredient Prep
Sauce:
We combined all ingredients and simmered for 45 minutes. For week 2 and 3 sauce, after
45 minutes, we removed the sauce from the heat and added butter and soy sauce.
Crust:
We started with warm water and yeast and then added all the remaining ingredients. We
formed the dough into a ball, covered with saran wrap and let sit for 15 minutes.
Chicken:
Cooked on the stove to 165 degrees F. and sliced
Cheese:
Shredded with a cheese grater
Cilantro:
Chopped
Green onions:
Chopped
Garlic:
Minced
Apple:
During week 1, we used the apple peeler/corer/slicer. During week 2 and 3, we used the
apple slicer only and fnely sliced the remains with a knife.
-Pizza Prep
Week 1: We hand tossed our crust using cornmeal and baked our crust for 6 minutes
before topping it. Started with sauce and added more toppings at random with a BBQ
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drizzle on top. After topping we baked the pizza in the pizza pan on a cookie sheet in the
convection oven at 450 F. for 9 minutes.
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Week 2: We hand tossed our crust using cornmeal, topped, and baked the pizza. Topped
in this order
Sauce
Garlic
Apples
Cilantro
Cheese
Chicken
Onions
Apples (pinwheel formation)
Sauce drizzle
Once topped, we baked in the pizza pan in the convection oven at 450 F. for 8 minutes.
Week 3: We hand tossed our crust using cornmeal and baked for 3 minutes before topping
it in this order:
Sauce
Garlic
Apples
Cilantro
Cheese
Chicken
Onions
Apples (pinwheel formation)
Sauce swirl
Once topped we baked on a hot pizza stone in the convection oven at 450 F. for 8 minutes.
Results
Week 1: Our sauce tasted too sweet, almost like a sweet and sour sauce at a Chinese
restaurant. We decided to change the recipe for week 2. After cooking, the crust of our
dough was perfect, but the middle was not completely cooked. For week 2 we decided to
try cooking the pizza without the cookie sheet underneath the pizza pan. Overall favor of
the pizza was good but too sweet. I could not taste any apple favor. For week 2 we
decided to add more apple.
Week 2: Our sauce was defnitely and upgrade from week 1 but this time is was a little too
sharp and not sweet enough. We decided for week 3 to try to change this. This week we
did not precook our crust. It turned out well but was unevenly cooked. We decided that we
did need some precook crust time for week 3. This time we also decided to layer our
ingredients, placing more apples under the cheese and then fnishing with a pinwheel
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shape of about 8 apple slices on top. This way, the pizza did not look overcrowded with
apples, but it still had much more apple favor than week 1.
Week 3: For week 3, we decided to bring in the pizza stone with the hope of the bottom of
our pizza cooking more. Our sauce this week had less vinegar and we added ketchup - it
was perfect! We layered the ingredients the same way as in week 2 and decided to do a
decorative swirl of BBQ sauce on top instead of just a plain drizzle. Partially cooking the
crust helped our pizza to have a good consistency between soft and crunchiness. I think
the pizza stone helped with this.
Conclusions
Week 4: Tasting
Our week 3 pizza was the best. Good apple taste which was complimented by the BBQ
sauce. The subtle favor of the onion and cilantro helped to bring out the classic southwest
favor. I thought the texture was amazing. The packaging was done very well as all of our
favors were maintained (shout out to Mrs. Jones for packing up our pizzas after class).
Working with these products and equipment gave me some insight into the time, efort, and
trial and error it takes to perfect a product that you want to package. There are so many
diferent factors to consider (methods of preparation of ingredients, amount of ingredients,
storage, and reheating) when making your product that I had never really thought of
before. I think that a better product may have been produced if the pizzas were cooked
only halfway before packaging and freezing them. Cooking the pizza half way would make
the crust rise in the oven, and when you take out the pizza to cook the remainder of the
time, it would brown to the perfect level and look more fresh.

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