The Year 1 kids came to visit and made the pizza dough for the next group, while using the dough that the class before made…
Squishing and squashing the dough
Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Makes: 1 large pizza
Equipment:
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Ingredients:
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What to do:
- Weigh the two flours into a big bowl and then add the salt and yeast. Mix well using the wooden spoon.
- Measure out the warm water and then add the water and the oil to the flours and mix to a rough dough. Knead for a few minutes and then turn out onto a lightly floured table and knead again for about 10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
- Trickle a little oil into a medium bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover the bowl with cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.
- When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.
Notes: Why do we leave the dough to rise? What is this process called? What does to knock it back mean? What will you make with your dough?
The Bondi Cook 