The year groups were split into 2 sessions for this week’s activities. The children were developing their cooking skills and, through discussion, getting a better understanding of healthy and unhealthy foods.
Over in the Boulter Building they were making dough. This included the arduous task of kneading and stretching the dough.
Did you find this task tiring?
Once the dough was suitably kneaded it was shaped into a pizza base where the homemade sauce, (made with all vegetables grown on site) was then spread onto it.
Was the sauce tasty?
How did you feel after you had tasted it and then was told what was in it?
Can you remember what was in the sauce?
The pizza was then topped with cheese and cooked on a griddle.
What is the name given to the pizza when it has been folded before cooking?
500g Bread flour, plus extra for dusting
1 tsp salt
1 tsp sugar
½ tsp dried yeast
400ml warm water
- Put the flour and salt in the bowl and mix the yeast and sugar into the water.
- Place dry and wet ingredient together and knead for 7-10 mins until the dough is shiny and it springs back when you press your finger into it. This is a slightly sticky dough, but that keeps it light and it rises beautifully.
- Use floured hands to remove the dough from the bowl. Flour another bowl and place the dough in it. Cover tightly with cling film and then a tea towel. Place in a draught-free area that’s warm and leave until the dough has doubled in size. If it’s a hot day, it should only take 2 hrs to rise, but it could take 4 hrs if it’s cold.
- Divide the dough into 2 pieces for big pizzas or 4 for plate-sized ones, then shape into balls – dust them in flour as they will be sticky. Keep them covered with a tea towel or cling film while you prepare the toppings.
- To shape the dough: If you want to get air pockets and a light but crisp dough, then don’t use a rolling pin. It flattens and pops the air bubbles. Use your fingers to gently stretch the dough out. Once it’s about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm.
- To cook the pizza: An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn’t burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza.
Place the pizza on a floured baking sheet (with no edge) or a pizza peel – this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. The flour will provide the ‘wheels’ for it to slide
P4C (philosophy for children)
Before we started our p4c discussion the children were given a sheet to fill in about how they feel when trying new foods and cooking new foods. They also had to think about the skills they use when they cook or prepare food.
What skills have you got?
Did you realise you had these skills?
What skill what you like to learn next?
They then had a sheet with the alphabet on. This was to be a reflection of the foods they eat, only filling in the letters that applied to their dietary needs and wants. The results of healthy and unhealthy foods were added up and the results were the starting point for discussion.
What was your opinion of the results?
Did this discussion have any impact on your thoughts about what foods you eat?
Are there any changes you think you might like to make with your diet?