The smell of garlic mixing with basil wafted to my nose. Laughter filled the room as kids rolled out billowy pizza dough into creative shapes and ran to the “market table” to retrieve ingredients. In the corner, some oil and Italian sausage were sizzling in an electric skillet.
“What will help thicken our sauce?” one called out.
“How much time do we have left?” another quipped.
Looking for a fun activity for this summer with your kids? How about inviting them into the kitchen to make some memories and some yummy, creative eats?
This past year I helped teach some cooking classes for my daughter’s fifth grade class. Her school is all about hands-on learning and our cooking classes provided great opportunities to discuss healthy choices, math, creativity and more.
For the end-of-the-year celebration, we staged an “Iron Chef Competition” so the kids could show off their newfound skills and creativity.
One of the moms came and showed the kids how to make homemade pizza dough (recipe below). The next day they used that pizza dough as their “secret ingredient.” We divided the students into teams of four or five. Each team had to make an appetizer, main dish or dessert using their pizza dough, a homemade sauce, and at least three other toppings or ingredients.
These kids knocked our socks off with their creativity!
Our judges had a tough time picking the winners because these kids made everything from pesto dough bites to calzones to berry-filled desserts with their pizza dough and ingredients. The winner was the Purple Mountain’s Majesty dessert. So yummilicious! The best part was seeing the kids have the confidence to chop and mix ingredients, and then serve up their creations.
Mamas, it’s often easier to keep the kiddos out of the kitchen but cooking could also provide a fun activity for a summer afternoon or weekend evening. And who knows, maybe one day you can just assign them the task of making dinner while you put your feet up and read a book or relax?! It’s all about training!
Ingredients:
2 cups (9 ounces) unbleached bread flour, chilled
3/4 teaspoon sea salt
1/2 teaspoon instant yeast
5 teaspoons olive oil
2/3 cup + 2 tablespoons water, ice cold (40°F)
3 cups mozzarella cheese
Other toppings of your choice (ie. black olives, sliced green peppers, fresh basil, onions, pepperoni, Italian sausage)
olive oil spray
parchment paper
pizza stones or pans
Directions:
- Stir together the flour, salt, and instant yeast in a bowl. With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed, repeatedly dip one of your hands or the metal spoon into cold water and use it to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is springy, elastic, and sticky, not just tacky, and register 50 to 55 degrees. (The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.)
- Place a square of parchment paper in a large container with a lid and spray with olive oil spray. Sprinkle (or “dust”) flour over the dough. Transfer the dough to container. Mist the dough generously with spray oil and place cover on the container. Put the container of dough into the refrigerator overnight to rest the dough.
- Remove the dough from the refrigerator 2 hours before making the pizza. Make sure your hands are dry and then sprinkle flour on them. Divide dough in three. Lift each section of the dough and gently round it into a ball. Lift the dough up, and have someone else dust three pieces of the parchment paper with flour, and then mist with spray oil. Place the dough on top of the parchment paper. Gently press each ball of dough into a flat disk about 1/2 inch thick. Dust the dough with flour, mist it again with spray oil, and place the cover back on.
- Now let rest for 2 hours.
- If using a baking stone, place on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven at least 45 minutes before baking. Heat the oven as hot as possible, up to 800 degrees (most home ovens will go only to 500 to 550, but some will go higher).
- Place a large (a little bigger than final pizza size) piece of parchment paper on the work surface and dust it with flour. Dust the front and back of your hands with flour. Have a partner lift the dough out by the parchment paper. Have them gently turn the dough upside down across the back of your fists and peel off the parchment paper. Roll dough out to the crust shape you desire.
- Lay it on the parchment paper. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The more toppings there are, the more difficult it is to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
- Slide the parchment paper and pizza onto the stone and place in oven. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake.
- Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
**A huge thank you to Elizabeth Orr who shared the original version of this pizza dough recipe and taught the kids to make the dough. If you’d like to check out more of my recipes shared in community, click HERE.
**Check out my children’s picture book, Cora Cooks Pancit, which also includes a recipe in the back to make with kids!
