Tuesday, June 19, 2012

Summer Home Ec - Cooking with Kids # 2 Individual Pizzas

Homemade Pizza: Individual 6-Inch or Regular Large Size

Quick and Easy Dough for Individual (or Regular Large) Pizzas
Prep Time: 10 Minutes
Total Time: 1 Hr

We gather our materials before we begin and clean as we go.
Cleanliness is stressed with hands washed frequently.

pot holders
paper towels
Pizza cooking stone
measuring spoons
measuring cups
liquid measuring cup
spoon (to scoop out spaghetti sauce)
metal spatula (for measuring into cups, removing air pockets and leveling ingredients in cups and spoons)
rubber spatula (for scraping bowl)
pizza wheel (to cut pizza)
Mixing bowl (I prefer glass bowls. Mine is a Pyrex I have had since the 70's. Notice the Avocado green)
1 cereal bowl (to level off flour, salt and sugar)
mixer and beaters
rolling pin
pie crust rolling sheet (mine is a Tupperware one I have had for years and love it!)
cutting board or pie sheet
cooling rack

1 package dry yeast (or 1 scant tablespoon)
1 cup warm water (just from the tap)
1 t. sugar
1 t. salt
1-2 Tb. olive oil
2-1/2 cups flour
corn meal to sprinkle on cookie sheet or pizza stone

Can or Jar of Spaghetti Sauce
Shredded Mozzarella or pizza Cheese
optional topping suggestions: pepperoni, mushrooms, peppers (sliced), onions (diced), pineapple, ham, 
1. Dissolve yeast in warm water.
2. Stir in remaining ingredients.
measuring salt

                 measuring sugar
                                                                      now the flour
I had each boy measure something so they could feel the tools and experience it for themselves.
So much of cooking and baking is second nature to me that watching them I realize how much of a learned experience it is.

3. Beat with a mixer until the dough pulls away from the edges (or by hand vigorously for 20-30 strokes).
I found that the first cup of flour mixes well with the mixer. The next 1 1/2 cups is better stirred in as it quickly jams up the beaters.
                                                 Mr. B does the mixing since he is the oldest
 4. Knead 25 times.
Mr. O learning to knead

          Mr. A learning to knead
                                                            Now Mr. B is taking his turn

Kneading is a tactile experience and more easily learned by actually doing it.

5. For individual pizzas: pull of 7 equal balls and flatten and shape into small pizzas on a cookie sheet sprinkled with a little cornmeal. Three to four should fit on a sheet.(I used my pizza stone)

small ones measure about 6"

            Divided into individual balls
                                                              4 fit on a baking stone

6. Partially cook the small pizzas for about 10 minutes in a 425 degree oven.
7. Remove to a rack to cool.
8. Each of the boys topped their pizza as they wished.

9. We then placed the pizzas back on the cookie sheet, and cooked for another 7-10 minutes or until cheese is melted and toppings are done. 

Follow directions 1 - 5 for small pizza then:
6. Sprinkle some cornmeal onto whatever you will be using to bake your pizza with. (pizza pan, baking stone, or cookie sheet)
7. For one large pizza; flatten and shape into a circle. (I use my pie sheet to spread the dough on as my counter top is tiled and not conducive to rolling.
 8. Once flatten I transferred the pizza dough to my pizza cooking stone and spread to the edges of the pan.
(I made a raised ridge around the edge, this will help keep the sauce from sliding off the edge.)
9. Pre-bake the large crust for 10 minutes first, like the small ones, to make sure the center of the pizza gets all the way done.
10. Top with sauce, cheese and/or toppings and cook in a 425 degree oven for about 15 minutes or until cheese is melted and toppings are done.

This was an extremely easy, fun and delicious meal to make.

I got this recipe came from An Oregon Cottage
Stay tuned for next week's Raspberry Pound Cake.
Mr. O has quite a penchant for the Starbucks version so.... Grandma is going to try to re-create the recipe.

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