Calling all pizza lovers, we had a big buffet of delicious, piping hot pizza. The Foods 2 students are continuing their study on yeast breads, practicing the correct temperature to proof the yeast. Today we tried several variations: whole wheat blend (1/2 white whole wheat and 1/2 all purpose), 100% white whole wheat, commercial frozen dough (all-purpose) and a caramel apple dessert pizza to show the different texture and cooking time when using fruit.
We used Mrs. Brown’s famous no rise, no fail crust variation recipe here.
Check out the pizza prep going on.
America is getting into her commercial dough because it’s much stretchier with more gluten than homemade. Go America, Go!!!
Deandre is a fantastic helper in his group, cleaning for them as they cook. It sure helps this group a lot.
Rebecca got to use Mrs. Brown’s favorite personal tool from home: apple, peeler, corer gizmo. It sure helps speed things along with this group. I also gave them pre-made dough which allowed them time to make two dessert pizzas for the class. YAYHOO!
Matthew was excited about this tool also.
I’m proud of Austin for doing a great job rolling out his first homemade pizza crust.
And this one.
And finally one last one…
And now you see why they are all feeling like stuffed crust.