QuesoStix & BreadStix

8” Dough Shells
Equipment & Ingredients
8 Inch Pan (100 pans) Cover (100) Scale
Pan Grippers Pie Spatula Roller
Dough
Brush
Garlic Butter
WARNING: Follow dough recipe to make your everyday dough.
Document Update |04/2018

8” Dough Shells
General Guidelines
Dough Shells
Dough Shells are freshly made in house from our current dough.
Also See
Recipe Poster to make
dough
Food Prep
• Make dough as you do everyday
• Make New Garlic Butter as you do for the wings ( see process)
• Discontinue the use of stix glaze
Calendar
• Launching date May, 2018
Training Tip
Remember to let the
dough ball relax for 10
minutes before
stretching it.
Pricing
• Quesostix $3.99
• Breadstix $2.99
POS
• PPI will program the POS buttons on REVEL. Manager is responsible
for refreshing POS unit at store level.
NOTE: Remember to make the first batch of dough at 90 degrees and the rest of the batches at 65 degrees Farhenheit
WARNING: In case of a rush, make your batch of dough at 90 degrees
Document Update |04/2018

Wings
Garlic Butter
Step 1 Use 1 gallon of butter Step 2 Weigh 11 Oz of Granulated Garlic
Step 3 Pour butter in a container Step 4 Add Garlic
WARNING: Never let garlic sit in the butter without mixing to avoid clumps.
Document Update |04/2018

Wings
Garlic Butter
1/25 – 2/25 AW
Step 5 Mix until there are no clumps Step 6 Label with name, date made and expiration date.
WARNING: Fill the squeeze bottle and label it as well
Document Update |04/2018

8” Dough Shells
Dough Shells
Step 1
Spread Garlic Butter
Using a brush spread approximately ½ Oz of garlic butter evenly over the bottom and sides
of the pan.
Step 2 Make 7 Oz Dough Balls
Using our regular dough recipe, portion as many 7 Oz dough balls as needed for service.
Dough shells can be used immediately after rising, or refrigerated and used the following
day.
Step 3
Sprinkle Flour on Table
Lightly dust the table top and the dough ball with flour to keep it from sticking to the table.
Step 4
Press Dough Ball
Using the palm of your hand, flatten the dough ball.
Step 5
Roll Out Dough
Using the rolling pin, roll dough ball into an approximately 7” circle, turning the dough 3-4
times to keep it round.
Document Update |04/2018

8” Dough Shells
Dough Shells
Step 7 Dough shell
Dough shell should be just a ¼ inch of the edge of the pan for it to grow in it naturally
Step 8
Repeat
Repeat steps 3 to 7 for the rest of the dough balls and stack them
Step 9
Let them proof
Let the shells proof until they rise ½ inch from the top edge of the pan
Step 10
Put them in the walk in cooler
Once shells have risen to within ½ inch of the top edge of the pan, label and stack in the
walk in cooler until needed for service.
Document Update |04/2018

QUESOSTIX
Making Quesositx
Step 1
Pull out shells
Pull the needed number of dough shells from the walk in and let them come to room
temperature, approximately 30 minutes
Step 2 Apply Butter
Carefully brush the top completely with approximately ½ Oz garlic butter making sure not to
press down and deflate the dough
Step 3
Add cheese (2 Oz by weight)
Spread 2 Oz of mozzarella cheese evenly over the top of the garlic butter.
Step 4 Weigh 1 Oz of Cheddar
Sprinkle 1 Oz Cheddar cheese evenly over the mozzarella cheese
Step 5
Add Patron Shake
Sprinkle a generous 8-10 shakes of Patron Shake evenly over the top. This is an important
step to create the flavor profile
Document Update |04/2018

QUESOSTIX
Making Quesositx
Step 6
Bake them as you would with any pizza
Place the pan right outside the chamber
Step 7
Let it come out of the oven
Once out of the oven, take it to cut table with the pan
grippers,
Step 8
De-pan
With the help of the pie spatula, get it out and place it in the
box
Step 9 Cut in 8
Cut Quesostix into 8 pieces using the illustration as a guide.
WARNING: When de-panning be very careful to make sure not to ruin the shell.
Document Update |04/2018

QUESOSTIX
Making Quesositx
Step 10
Add Parmesan
Evenly sprinkle approximately 0.5 Oz of parmesan over the
Quesostix
Step 11
Add a dipper
Close box and add a dipping sauce
WARNING: Every order of Cheesestix are made fresh to order.
Document Update |04/2018

BREADSTIX
Making Breadstix
Breadstix
To make Breadstix,
Step 1
Pull out shells
Pull the needed number of dough shells from the walk in
cooler and allow them to come to room temperature.
Approximately 30 minutes
Step 2 Apply Butter
Carefully brush the top with approximately ½ Oz of garlic
butter making sure not to press down and deflate the dough
Step 3
Add shake
Sprinkle a generous 8-10 shakes of Patron Shake evenly over
the top. This is an important step to create the flavor profile
Step 4
Bake as you would bake a pizza
Once out of the oven, take it to cut table with the pan
grippers,
Document Update |04/2018

BREADSTIX
Making Breadsitx
Step 5
De-pan
Using the pie spatula, remove the Breadstix from the pan
Step 6 Cut in 8
Cut Breadstix into 8 pieces using the illustration as a guide
Step 7
Add Parmesan
Evenly sprinkle approximately 0.5 Oz of parmesan over the
Breadstix
Step 8
Add a dipper
Close box and add a dipping sauce
WARNING: Every order of Breadstix are made fresh to order.
Document Update |042018