Day 1: Dough: Prepare. Bake 7 minutes. Label.
Sauce: Prepare. Store in Ziplock bag. Label.
Preheat oven to 425 degrees.
Dough:
1 pkg. (2 ¼ tsp) yeast ½ c. cold water
¼ cup warm water (105-115oF) ¾ tsp. oil
¾ tsp. sugar ½ Tbsp. sugar 1 ¾ - 2 c. flour
¼ tsp salt oil for pan
________ Spray pizza pan with cooking spray. Set pan aside.
________ Heat water in a liquid measuring cup for approximately 20 seconds; use a temperature probe to test the water temperature.
________ Combine yeast, warm water and ¾ tsp. sugar in a
custard cup. Let stand until FOAMY, about 5 minutes.
________ In a mixing bowl, combine cold water, oil,
½ Tbsp. sugar and ¼ tsp. salt. Add FOAMY yeast mixture. Stir.
________ Stir in flour and knead.
________ Let stand 5 minutes, roll dough on a (LIGHTLY) floured surface into a circle. If dough resists rolling, let it rest for a few minutes and try again.
________ Place on greased pizza pan. Fold under edges of crust. Crust is now ready to bake. Stab crust with a fork to release steam.
________ Place in oven (TOP SHELF) and partially bake for 7 minutes.
________ Label foil with period and kitchen number. Allow to cool on stovetop. Cover with foil and place on demonstration table.
Pizza Sauce:
¼ c. crushed tomatoes ¼ tsp. garlic powder
2 T. tomato paste ¾ tsp. basil
½ c. tomato sauce ¾ tsp. oregano
1 pinch sugar 2 pinches black pepper
2 pinches salt
__________ Combine all ingredients into a large mixing bowl and then
transfer to a Ziplock bag.
__________ Wipe the zipper track with a damp cloth and close.
__________ Label with period and kitchen number.
__________ Place on demonstration table.
_______ Preheat oven to 425 degrees.
_______ Assemble pizza. Place sauce on crust and top with cheese.
Bake for 12 to 15 minutes (TOP SHELF) or until rim of pizza crust and bottom are golden brown.
________ Cut into slices using a pizza cutter. Share with your teacher. J No, not really, just checking to see who is reading their recipes. J
8th grade: FCS Lab Evaluation
Directions: This lab evaluation is due after each lab we complete.
Your answers must be written in complete sentences in order
to receive full credit.
1. a.) What is a leavening agent?
b.) List three leavening agents.
c.) In part b, circle the leavening agent we used in this lab. (5pts)
2. You have 1 cup of water and 1 cup of flour.
You add them together and stir.
What happens? (5pts)
What would happen if there was no gluten in the flour?
3. What is a pinch?
Why can you “get away” with a pinch of a spice in the pizza sauce when everyone’s pinch will be a different amount? (5 pts)
4. How many teaspoons = 1 Tablespoon?
Explain how you would measure ½ T. (5pts)
5. Can you submerge a wooden rolling pin in water? Why or why not? (5pts)