Pizza Making With (or without) Kids

I love getting kids involved with cooking. I think it is important that we all understand the fundamentals of food in order that we can enjoy it more. Like many things (ie painting or driving a car) — when we realise how hard it is, we appreciate other people’s work. My kids know how long it takes me to prepare a meal and are grateful for it. Cooking is also a really lovely activity to do with your kids. My 11 year old son and I have begun to discuss flavours and recipes, which makes a real change from him talking at me about football and minecraft I can assure you!

I love the random shapes we made — each child decided theirs looked like a particular country

Pizza is a great one to do together as it is so ‘hands on’ and it doesn’t really matter if the dough is a bit ‘over worked’ — it will still work. The toppings can be chucked on any old how and a mess is meant to be made. ‘Such Fun’!

Also, as the dough is made in parts (mixing, kneading, leave to rise, knead again, leave to rise), it only needs (no pun intended), a short attention span — perfect for young minds.

We got the toppings ready when the dough was rising

The toppings can be anything you like but I always have a tomato base. This can be Passata or a home made or (as I usually use), a ready made jar of pasta sauce like Dolmio. I always put mozzarella on next — I do admit to buying decent stuff from the local deli rather than the packet stuff which can be rubbery. Then the extra bits. For the younger kids, ham, salami, sweetcorn & pepper are faves. I love salami & mushrooms, pretty much anything works. Then a final sprinkling of mature cheddar for good measure!

THE DOUGH

This is really easy, just use:

375g plain flour (strong is best, 00)

1 teaspoon salt

1 tablespoons sugar

1 sachet dried active yeast

2 tablespsoons olive oil

225ml warm water

METHOD

Mix dry ingredients together in a large bowl

Add olive oil, mix

Add warm water, mix until doughy

Knead with ‘heel’ of your hand for about 10 mins on floured surface

Put ball of dough in large bowl covered with damp tea towel and leave in a warm place until doubled in size (about 1 hr)

Switch on oven at 220

Knead again (called ‘knocking out)

Weigh and divide into 8 equally (ish) weighted balls — best way is to roll it out (with hands) into a long sausage shape, half it, half again etc. Weigh each ball to ensure each ball is equal ish.

Using heel of hand again and fingers, make each ball into a flat circle and cover with toppings (as explained above).

Cook in hot oven for 12–15 mins — I put them on the bars of the shelves not on the tray to keep the bottoms dry (ooh missus!)

They freeze really well too — made up and cooked or just the dough before it is cooked.