Pizza dough –- (In class two day project)
IngredientsTools
1 pkg. active dry yeastelectric mixing bowl
¾ cup warm water plus 1 TBspmeasuring cups & spoons
2 ½ cups flourcustard cups
1 teaspoon salt & 1Tbsp&1 tsp granulated sugarsmall mixing bowl
1 Tablespoon olive oil 2 or 3 quart mixing bowl w/1 tsp oil
***3 Tbsp flour for kneading doughSaran wrap
DAY ONE: Pizza dough only
In the electric mixing bowl, combine yeast with warm water, stir well to proof(Let sit for 5 mins.) After 5 minutes, (in the electric mixer) mix the yeast mixture along with flour, olive oil, sugar & salt and mix on a low speed until the dough forms a ball- about 2 or 3 mins. The dough should be soft but not too sticky. If it is too sticky, add a bit more flour and mix for another minute. If the dough is too crumbly, add 1 Tablespoon warm water –until a ball is formed.
Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with 1 tsp oil. Cover with a damp towel-or if in class- cover with saran wrap and let rise in a warm place until doubled in size, usually at least 1 hour. Mrs. Scott will then put them in the refrigerator. Make sure bowl is labeled with class period & lab letter.
Cheese Pizza - Day 2 Group A cooking
IngredientsTools
Pizza dough- from yesterdayRolling pin
*optional 1 pepperoni slice/ group memberMeasuring spoons & cups
3 Tbsp. flour for rolling out the doughPizza pan, spatula
6 ounces of pizza saucepizza cutter, Paper plates
1 ½ Cups shredded cheesehot mitts, cutting board
Make sure to keep bowls & Saran Wrap labels
Preheat oven to 450 degrees F with pizza stone on lower rack.
Transfer dough to a lightly floured surface, shape as desired and roll out to a thickness of ½ -inch. Toss dough. Transfer dough onto pizza pan- do not press down. Top with sauce & cheese. Place extra sauce back in fridge. Place pizza in the preheated oven lower rack and bake until crispy and golden brown, usually 15 to18 minutes. Remove from the oven, slice and serve immediately on paper plates, be careful pizza will be hot.
Calzones – Day 3 Group B cooking
calzone Dough IngredientsTools
1 packet active dry yeast electric mixing bowl
¾ cup warm water plus 1 Tbsp (110 degrees F.) measuring cups & spoons
2 cups flour custard cups
1 teaspoon salt & 1Tbsp & 1 tsp granulated sugar small mixing bowl
1 Tablespoon extra-virgin olive oil 2 or 3 quart mixing bowl w/1 tsp oil
***3 Tbsp flour for kneading dough Saran wrap label
In electric mixing bowl, But with a whisk-combine yeast with warm water, stir well to proof. After 5 minutes, (using the electric mixer) add flour, olive oil, sugar and salt and mix on a low speed for about 2- 3 mins. until the dough forms a ball. The dough should be soft but not too sticky. If it is too sticky, add a bit more flour and mix for another minute. If the dough is too crumbly, add 1 Tablespoon warm water –until a ball is formed. Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled(1 tsp) 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel-or if in class- cover with saran wrap and let rise in a warm place until doubled in size, usually at least 1 hour. Mrs. Scott will then put them in the refrigerator. Make sure bowl is labeled with class period & lab letter.
Calzones- Day 4 Group B cooking
Ingredients:*optional pepperoni- 1 per group memberTools
Pizza dough & 6 oz. of pizza sauce Hot mitts, pizza stone
1 cup of cheeseMeasuring cups & pizza pan
3 Tbsp. of flour for rolling out doughrolling pin, Paper plates
Knife & Pizza cutter
Preheat oven to 450 degrees with pizza stone on lower rack.
For calzones, divide the dough into 6 equal portions and form into 6 balls. Let each person make their own calzone. Transfer to a lightly floured surface and roll out into thin 5 inch (in diameter) circles. Spread sauce in the center of one side of each circle- leave ½” border free from sauce, and then spread cheese, fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, and then cut a small slit in the top of the calzone to allow steam to escape while cooking- otherwise it can explode in oven (Messy). Place calzones on top of the pizza stone and bake in the oven for about 12 minutes or until well-browned. Remove from the oven with a spatula and serve on plates. Be careful it will be very hot. Make sure to poke some holes in the calzone to let some of the hot steam out. Serve on