recipe fraction to pizza crust whole grain dough decimal

Recipe Fraction toDecimal EquivalentsRecipe Fraction toDecimal Equivalents

Weight Equivalent KeyWeight Equivalent Key

16 oz = 1 lb = 1.000 lb12 oz = ¾ lb = 0.750 lb8 oz = ½ lb = 0.500 lb4 oz = ¼ lb = 0.250 lb1 oz = ⅟16 lb = 0.063 lb

Serving Size per Age GroupServing Size per Age Group

CACFP CreditingCACFP Crediting

Volume Equivalent KeyVolume Equivalent Key

60 drops = 1 tsp1 Tbsp = 3 tsp⅛ cup = 2 Tbsp¼ cup = 4 Tbsp⅟3 cup = 5 Tbsp + 1 tsp⅜ cup = 6 Tbsp½ cup = 8 Tbsp⅝ cup = 10 Tbsp2⁄3 cup = 10 Tbsp + 2 tsp¾ cup = 12 Tbsp⅞ cup = 14 Tbsp1 cup = 16 Tbsp

½ pint = 1 cup1 pint = 2 cups

1 quart = 2 pt1 gallon = 4 qt

⅛ = 0.125 ⅝ = 0.625¼ = 0.250 2⁄3 = 0.6661⁄3 = 0.333 ¾ = 0.750⅜ = 0.375 ⅞ = 0.875½ = 0.500

Recipe Revised From: USDA

HACCP Process: Same day service

Serving Size: See pizza with cheese topping recipe

Ages 1-2: See pizza recipe

Ages 3-5:See pizza recipe

Ages 6-12, 13-18: See pizza recipe

Pizza Crust Whole Grain Dough

1 piece

Grain: 2 oz eq

INGREDIENTS

5 Servings Yield: 1 - 10 oz ball (5 pieces cooked)

25 Servings Yield: 2 – 1 lb 4 oz ball and 1 – 10 oz ball

(25 pieces cooked)WEIGHT VOLUME WEIGHT VOLUME

All-purpose enriched flour 2 1/2 oz 2/3 cup 12 ½ oz 3 cups 2 TbspWhole wheat flour 3 ⅛ oz ¾ cup 15 2/3 oz 3 ¾ cups

Salt ⅛ tsp ¾ tspGranulated sugar ⅝ tsp 1 Tbsp ½ tsp

Yeast ¾ tsp 1 Tbsp ¾ tspWater ½ cup 2 1/2 cups

Vegetable oil 1 ⅝ tsp 2 Tbsp 2 tsp

DIRECTIONS For best results, have all ingredients and utensils at room temperature.

1. Place flours, salt, sugar, and dry yeast in a large mixer bowl. Mix with dough hook for 30 seconds on low speed.

2. Combine warm water and oil. Add liquids to the dry ingredients. Mix on low speed for 6 minutes.

3. Shape dough into ball(s): For 5 servings make one - 10 oz dough ball, for 25 servings make two - 1 lb 4 oz balls and one - 10 oz ball. Let rest for 20 minutes.

4. Proceed to Pizza with Cheese Topping Recipe.

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