Beaumont School Food Technology Department
Recipe title: Pizza Dough
Please bring from home:
40p, or:
250g Strong flour *
1 sachet Fast acting dried yeast
½ Tsp Salt
Method
1. Carefully weigh and measure out all of the dried ingredients – the flour, ½ teaspoon salt and yeast. Mix together briefly with a knife or palette knife.
2. Carefully measure out 180mls of warm water for white flour, or 200mls water for wholemeal. Stir the water carefully into the dried ingredients using a knife.
3. Observe how much the dough is able to ‘stick’ to itself. Add more water or flour if necessary to correct the dough to achieve a ‘chewing gum’ consistency. That means, sticky enough to stick together! Not fall apart or stick badly to the surfaces and your hands.
4. Tip the contents of the mixing bowl out onto the work surface and knead for 5 minutes, until the dough is smooth.
5. Package the dough ready for freezing.
Pupils who are absent from this lesson are welcome to make the dough at home and join in next lesson or used ready made muffins, rolls or French bread to make their pizza.
