CHRIST CHURCH SECONDARY SCHOOL

Food and Consumer Education

Secondary Two
Name: ___________________ ( )

Class: Sec 2 ____ Date: ___________

Practical 1: Pizza
Success Criteria Tick if met

Demonstrate baking

Demonstrate dough making skills

Ingredients:
For the pizza dough For the topping

75g plain flour 30g tomato pasta sauce

¼ tsp instant dry yeast 30g mozzarella cheese

1/8 tsp fine salt 1 pc ham

½ tsp caster sugar 20g button mushroom

2 tsp olive oil 1 pc pineapple ring

45g water

Equipment:
1 large bowl 1 fork

1 cook’s knife 1 baking tray

1 chopping board 1pc non-stick baking paper

1 tablespoon 1 round white serving plate

1
Steps:

1 ▪ Preheat oven at 200oC.

2 ▪ Mix all the ingredients for the pizza dough together and knead using
hands for 6-8 minutes till a smooth dough is achieved.
▪ Round the dough, place it in an oil coated bowl and cover it with a tea
towel.
▪ Allow the dough to ferment for 10 minutes in a warm place. The dough
will double in size.

3 ▪ Cut pineapple ring.

▪ Slice sausage and button mushroom.
▪ Line non-stick baking paper onto a baking tray.
▪ Wash up.

4 ▪ Transfer the dough onto a tray lined with non-stick baking paper and
flatten the dough with your palm.
▪ Use your fingertips to press and stretch the dough to 18cm wide, starting
at the centre and working outwards.

5 ▪ Use a fork to pierce some holes on the surface of the pizza dough.
▪ Spread with tomato pasta sauce and sprinkle with toppings.
▪ Bake at 200oC at the middle shelf for about 15 mins or till cooked.

6 ▪ Final wash up.

▪ Clean work table.