Embedded Files
The Recipe
Ingredients Per Student
Ingredients Per Student
1/2 cup all-purpose flour [or wheat]
3/4 tsp salt or other seasoning
1 Tbsp olive oil
1/4 cup water
Cheeses [sprinkle as desired]
Pizza Sauce
Math Note: When modifying the flour and water, remember it is a 2:1 ratio, Flour to Water
Food Tools
Sandwich zipper baggies
Storage zipper baggies
Small cups 2 or 3 ounces
Tasting spoons
Paper Towels
Parchment Paper
Directions
Add all ingredients except the cheese and pizza sauce to the storage baggie.
Close the storage baggie, leaving a little bit of air so the dough can move around as it kneads.
Shake the baggie slightly, then squeeze it, but do not pound it.
Knead the dough in the baggie until a round ball forms.
If too dry, add a very small amount of water; the students estimate the amount to measure.
If too wet, add a very small amount of flour; the students estimate the amount to measure.
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