Transcript Pizza recipe (from Food in Schools training) - The Co

Where did pizza come from?
 The pizza we know today was developed in the
19th century.
 A chef called Raffaelle Esposito from Naples in Italy made
a pizza for queen Margherita of Italy.
 It had tomato sauce, mozzarella cheese and basil leaves
to represent the Italian flag – red, white and green.
How is pizza made?
You need:
 Dough, which is made from flour, yeast, salt
and water.
 Tomato sauce made from tomatoes and olive oil.
 Mozzarella cheese which is made from cow’s or
buffalo’s milk.
 Toppings like peppers, pineapple or olives.
Where do these ingredients
come from?
 The flour might come from the wheat on a Co-operative
Farm. Look at the map to find out where your nearest
farm is. http://www.co-operative.coop/farms/where-wefarm/map/
 Tomatoes like a warm climate, so they might come from
Italy in winter and from the UK in summer.
 Mozzarella is a cheese from Italy, but some types are
made in the UK.
 Peppers are usually grown abroad in warm countries
like Italy and Spain, but can grow in the UK in
the summer.
What other toppings could
you have?
 Other cheeses like cheddar from the UK.
 Pineapple from Trinidad and Tobago (West Indies)
and Cost Rica (Central America).
 Olives might come from Italy, Spain or Greece.
Olives are also used to make olive oil.
 Spinach can come from the UK.
 Sweetcorn can also come from the UK.
Pizza recipe
Pizza recipe (from Food in Schools training)
Ingredients
300g strong white bread flour
½ x 5ml spoon salt
1 x 15ml spoon of oil
1 x sachet fast-acting yeast (7g)
200ml warm water
Equipment
Baking tray, pastry brush, weighing scales, mixing bowl,
measuring jug, measuring spoons, palette knife, cooling rack.
Pizza recipe continued
Method
 Preheat the oven to 220c or gas mark 8.
 Grease or line a baking tray.
 Place flour and salt into the bowl.
 Stir in the yeast.
 Make a well in the centre of the dough and add the warm water and oil.
 Work into a soft dough with your hand.
 Turn onto a lightly floured surface and knead for 5-10 minutes until smooth.
 Place the dough in the bowl. Cover with clingfilm and leave to rise (prove) in a
warm place until doubled in size.
 Turn the dough onto a lightly floured surface and knead.
 Roll out the dough into a large circle or several smaller circles and place on a
baking tray.
 Allow the dough to prove for 10 more minutes (optional).
 Spread tomato sauce over the base of the pizza and add toppings.
 Bake for 10-15 minutes until golden.