Currently I am taking a Baking and Pastries R.O.P. class at Edison High School and it is fantastic! The Regional Occupation Program (R.O.P.) was created as a guide for hands on learning in an interest that you have. This helps us get prepared for a field of study that we are interested in or extra learning for a hobby.
I go to my class two times a week for approximately two and a half to three hours. Each time I go we make anywhere from two to five things depending on the duration of the prep and cooking time. In my kitchen group of four we divvy up the responsibilities and get working on our job.
This past week we made pizza from scratch. Each week is divided into different baking techniques and with pizza we learned how to work with yeast. It tasted great and was defiantly worth the work put into it.
Here is the recipe for the pizza and sauce.
Pizza Dough
Thin Pizza Crust
Yield: 1 Pizza (maybe 2 if thin)
2-1/2 to 3 c. all purpose flour
1 pkg. dry yeast
1 tsp. salt
1 c. warm water (105-115 degrees F)
2 T. cooking oil
2 t. sugar
1 egg
Directions
1. In a medium bowl, combine 1-1/4 c. flour, yeast, sugar, and salt.
2. Add 1 egg to mixture (room temp.)
3. Stir in warm water (105-115 degrees F) and cooking oil
4. Beat at a low speed with an electric mixer for one minute, scraping bowl occasionally
5. Beat for 3 minutes at a medium speed
6. Stir in as much flour as you can mix until the dough leaves the sides of the bowl at least 1-1/4 c. flour adding 1/4 c. at a time
7. Turn out onto a lightly floured surface
8. Kneed dough until smooth and elastic
9. Shape dough into a small ball and lightly coat with shortening
10. Place slightly greased dough ball in Ziploc bag and remove air
11. Set dough in a bad under a heat lamp to rise
12. Turn bag every 10 min. so the dough will not cook in bag
13. Punch down dough in bag after 45 min. Refrigerate for at least 3 hours.
Pizza Sauce
Yield: for one pizza
Pizza Toppings
Yield: for one Pizza
1. Roll out pizza dough to size of pizza pan (make 1-3 pizzas depending on thickness) do not roll out on pan it will get stuck in holes
2. Spread sauce on pizza dough using the back of a ladle or spoon. Keep the sauce off the crust. Do not double up crust.
3.Sprinkle 8 oz. mozzarella cheese over sauce
4.Sprinkle 1/2 c. cheddar cheese on top of mozzarella for color
5.Add pepperoni or any other toppings
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