MakeandBakeaHandStretchedNeapolitanPizza

Description

Inthis activity,students will make and bake Neapolitan-style pizzafrom scratch. The studentswillidentify the different stages oftheprocess. Theywillreada traditionalpizzarecipe;formulatetherecipe tothecorrect yield; gatheringredients and tools;measureingredientsaccurately; mix; make-up; and bake theproduct.

Students willalso studythetraditions andhistory behindtheproduct (optional).

LessonObjectives

Students willbeable to:

•understandingredientsandtheirfunctionsinthe makingand baking of pizza

•calculatethe amount of ingredientsneededto producethe desired amountof product

•prepareand bake pizza using safefood handling practiceswith appropriate equipment,accordingto recipe or formula

•apply knowledgeofmixingmethodsto produce a yeast-leavened dough

•evaluatethefinishedproduct,and

•learnthehistory andtraditions around theproduct.

SafetyConsiderations

Basic foodandkitchensafety

Assumptions

Students understandingredient measurement, food handling safety, andappropriateclothingandpersonalattire inkitchens.

Terminology

Bakingsheet:Atray/pan ofspecificsize withshallowsidesusedfor baked goodsthatdonotneedshapesupport.

Bench/counter:Aworkspaceofappropriateheightandmaterialforprocessingrecipes.

Extravirginoliveoil:Oilfromtheolivefruitthatisprocessedwithoutchemicalsorheavymachinery.

Formula:Abalancedrecipecontainingthelistandweightsofingredients,procedure,andyield.

Hearth:Thefloorofatraditionaloven,alsoknownasthe“sole.”Bakingcanbedonedirectlyonthehearth.

Thisworkis licensedunder aCreativeCommonsAttribution-NonCommercial-ShareAlike4.0InternationalLicenseunlessotherwiseindicated.

Margherita/marinara:Twotraditionalstylesofbasicpizza.

Motherdough/sourdoughstarter/levain(fr):Amixtureofflourandwaterthathasactivefermentationandisusedtodevelop fermentationand leavening inadough.

Neapolitan:Aworddescribinganythingthatcomesfrom (orismadeinthestyleof)Naples,Italy.

Parchmentpaper:Asheetofpaperwithnon-stickqualitiesandheatstabilityusedtolineabakingsheetinpreparationforbaking.

Peel:Aflattoolwithahandleusedtoslideapizza(orotherbakery product) ontothehearthofthe oven.

Pizza:Aflatbreadtoppedwithvarioustoppings.

Pizzastone:Aflatstonethatispre-heatedinaconventional oven to simulate a“hearthoven.”

Pizzawheel:Acircularknifeusedtocutabakedpizza.

Rollingpin:Acylindricaltool,sometimeswithhandlesonbearingsandsometimesinonepieceusedforflatteningapieceofdough.

Yeasteddough:Anydoughthatisrisenwiththeadditionofnaturalorcommercialyeast.

Yield:Theamountofproductproducedfromaspecificrecipeorformula.

EstimatedTime

45–60minutes:

Day1:Preparationofdoughtoallowtorise overnight.Day2:Activity

RecommendedNumberofStudents

This activity should bedone inpairs.

Facilities

•HomeEconomics lab or cafeteriakitchen

•Internet-accessible computer,projector, andscreen

Resources

NeapolitanPizzaMargherita–WoodFiredPizza

Materials

•As per recipe—enough ingredients for allstudents

•Digitalscales (orvolume measuring equipment)

•Sheet pans forall students

•Pizzastone (or use thebackof asheetpan)

DemonstratingSkillsAndKnowledge

Procedure

Day 1

1.Watch videoonpizzamaking.

2.Divide studentsinto pairs.

3.Followtheprocedureaspertherecipe.(If a sourdough or “motherdough”isn’tavailable,followthe recipedirectionsusingstraightyeastonly.)Havethe students scalethe recipetomake twopizzas weighing 125geach.

4.Explainand explorethe measuringofingredients. If ascale is notavailable,have thestudentsperform the calculations to convertfrom grams to volume measurement(cups andspoons).

5.Mix the dough byhand.

6.Explain why the doughhas to rest.

7.Duringproofing,explaintheorganicleavening process.

8.Cut, round, and rest dough overnightinthe correctweight,covered.

Day 2

1.Turnovens to230°C (450°F).

2.Placepizza stoneor upturnedcookiesheet in oven.

3.Stretch pizza todesiredwidthandrest on parchmentpaper or anupturnedwell-flouredcookiesheet.

4.Topwithappropriateingredients.Emphasizetheprincipleof “less ismore.”

5.Slidepizza using apeel or the underside of acookiesheetonto the pizzastone or heatedcookiesheet.

6.Bake for approximately8–10 minutes.

7.Slice, taste inguidedways, andevaluate.

TopicsforResearch/Discussion(Optional)

•What is thehistory of pizza?

•What are thetwo mainingredientsfor a Margheritaor aMarinara pizza?

•What is the connectionbetweenItalian pizzamakingand Canada?

•Who inventedthe“Hawaiian”(hamandpineapple)pizza?

•Whendid thepizzabecomepopularinNorthAmericaand why?

•Are there songsabout pizza?

•Whichsongabout pizzawonthe academy award for Best OriginalSong?

•What arethe differences inthe authentic Neapolitan recipeandwhatwe expect at aNorthAmericanpizzafranchise?

EvaluationGuidelines

Consider co-creatingthe assessment criteriawith yourstudents atthebeginningoftheactivity/project. You maywanttoincludethe following:

Emerging / Developing / Proficient / Extending
Performsprofessionallyinthekitchenfollowinghealthandsafetyguidelines.
Appliesmathematicalprinciplestoappropriately scalerecipe todesired yield.
Measuresingredients accurately.
Mixes,proofs,cuts, rounds, andcovers dough.
Stretchesandpans pizza;topswithappropriateingredients.
Sets oven temperatureandcorrectlyassesses whenproductisbaked.
Coolsandstoresproduct properly.
Evaluates pizzaforquality, taste,andtextureintheformof self-reflection notes.

PizzaEvaluationChart

TypeofPizza: MadeBy: Date:

Criteria / Excellent / Average / NeedsWork
Overallappearance
Quantityofingredients
Crust shape, thickness, andstretching
Bakedconsistently
Well-balancedtaste

BasicPizzaDough

Yield

360g(3 small or 2 large pizzas)

Ingredients

200 g allpurposeflour20 g motherdough*144 g water

4g salt

1.5g yeasttoppings

*Mother dough or sourdough starter istraditionallyused.Ifnotavailable,increaseflourandwaterby10geach.

Preparation

1.Theoriginal calls forTipo00flour.Thisisavailablein specialty foodshops.Alternativelyuseuntreated all-purpose flour.

2.Watch the students as theyhand stretch thepizza.Be carefulnot to make the centretoothinotherwisethe pizzawill tear and stick.

3.Make surethey do not overload the pizzawith ingredients.

4.Asyou probablywill beusing a domesticovenor maybea convection oventhere are afewtricks tomimicthe wood-fired hearth oven.

5.Heat the oven beforebaking and leavethe pizza stoneor an upturned cookie sheet on themiddle shelf.

6.Makesurethatthereisenoughflourtoallowthe pizza toslideoff, or useparchmentpaper.

7.Waitfiveminutesbefore cutting andeating.