Working in pairs, select the correct equipment and process to produce a Cheese and Tomato pizza

Ingredients:

Year 7: Pizza

Knead

Dough:

         250g Strong bread flour

         1 Teaspoon of fast active yeast

         25g Margarine

         100ml warm water

Sauce:

         1 Small onion

         1 Clove of garlic

         1 Can of Chopped tomatoes

         1 Tablespoon of Oil

        Teaspoon of Sugar

         Salt and pepper to taste

Dice

Reduce

Classic Margherita Pizza with Whole Wheat Pizza Crust (1)

        Method:

1.     Put flour into a mixing bowl, add the salt and rub in the margarine with your fingertips.

2.     Add the yeast then slowly pour in the warm water, until you have a soft, but not sticky dough.

3.     Turn the dough out onto the work top and knead, stretch with your hand and fold over.

4.     Once you have stretched the dough and it springs back (poke with your finger and the hole should close) rest in a warm place, use this time to make the sauce.

5.     Peel the onion and garlic, finely chop the onion into a fine dice.

6.     Put oil in a sauce pan and heat (No 5) add the onion and garlic once the pan is, test with a piece of onion.

7.     Once the onion and garlic has begun to brown add the tin of tomatoes.

8.     Turn down and reduce, while you are waiting for the sauce to thicken and reduce roll out your dough.

9.     Spread out the sauce on the base, leave a gap around the edge. Sprinkle over the cheese and then put into the oven for 15 20 minutes.

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