Home Economics 

Upper Juniors and Seniors learnt how to activate yeast with a little sugar and warm water. Dough rested and soon doubled in size. Students practiced kneading and rolling out dough to make an oval shape for filling for their pizza pockets. Seniors made individual pizzas.

Basic Pizza Dough recipe

Ingredients

3 teaspoons caster sugar

1/3 cup warm water (comfortable to the fingers)

2 teaspoons or one sachet of active dry yeast

3 cups of bread flour

1/2 teaspoon salt

1/4 cup olive oil

1/2 cup extra warm water if needed.

What to do: Instructions

1. In a cup or small bowl blend sugar and 1/3 cup of warm water with the yeast. Within 5 minutes the mixture will activate and foam, forming a sponge.
2. Add flour and salt in a large bowl. Add oil and the yeast mixture and 1/2 cup of warm water. Use a wooden spoon to form a dough. 
3. Transfer to a lightly floured board and knead until the dough is smooth. If your finger imprint springs back it is ready.  Place dough into a well oiled bowl and cover to leave to rise for one hour. Left in a warm place, the dough will rise and be ready to use to make your pizza or pizza pockets.

PIE MAKER PIZZA POCKETS 

Resource: Food Ideas Easy Lunchbox

Ingredients                                                                  

2 x 250 g packets fresh pizza dough               

2 tablespoons pizza sauce                               

50 g sliced Danish salami, finely chopped        

½ cup grated mozzarella                                               50 g button mushrooms, finely chopped               ½ green capsicum, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon finely chopped fresh rosemary

What to do:   Instructions   

Prepare pizza dough following packet directions. Combine pizza sauce, salami, mozzarella, mushroom and capsicum in a large bowl. 

Preheat pie maker. Divide dough into 12 portions. Roll 1 dough portion out on a lightly floured surface to form a 6 cm x 10 cm oval. Top half the oval with 1 ½ tablespoons of salami mixture. Fold dough over to enclose filling. Pinch edges together.

Place pies into pie maker. Close lid. Cook for 8 minutes or until golden and puffed. Meanwhile, combine oil and rosemary in a small bowl. Transfer pies to a wire rack. Brush with oil mixture.  Repeat with remaining dough, salami mixture and oil mixture to make 12 pies. Serve hot or at room temperature.      

(You can also cook the pizza pockets in a greased muffin tray at 180 C for 20- 25 minutes.)