Developed Ideas- kind of

okay, so i'm pretty sure i'm going to go with the pizza idea. this blog is the one thats due that i will put all of my information in and hopefully cover all angles of the criteria.

so my plan is to make 5 pizzas, all with similar recipes but different quantities of ingredients in each. i will cook each of these pizzas in the same oven with the same preheating time and temperature to control the temperature variable.

i will also keep the measurements of topping ingredients (cheese and tomato sauce) the same as well as the width and thickness of the base before cooking. these two things will ensure that the only thing that is changing in the pizzas is the ingredients of the base.

yeast is the ingredient in a pizza base that makes the base rise, but i am interested to see whether the base will rise without yeast in it or not. also, which ingredients speed up cooking time for example, more water could slow it down due to a wet mixture.

i will make the first pizza with a basic recipe of:

3 cups plain flour
2 tsp dried yeast
1 1/2 tsp salt
300mL warm water
1 tbs olive oil

i will then make a yeast free pizza made of:

3 cups plain flour
1 1/2 tsp salt
300mL warm water
1 tbs olive oil

the third pizza will be made with more water:

3 cups plain flour
2 tsp dry yeast
1 1/2 tsp salt
350mL warm water
1 tbs olive oil

the fourth pizza will have extra olive oil:

3 cups plain flour
2 tsp dry yeast
1 1/2 tsp salt
300mL warm water
3 tbs olive oil

and finally, the fifth pizza will have self raising flour instead of plain:

3 cups SR flour
2 tsp dry yeast
1 1/2 tsp salt
300mL warm water
1 tbs olive oil

this is just ideas for contents of the pizzas and may change as i research into it more. it is difficult to find out whether or not properties of the ingredients will affect the cooking time or not, but i will continue to do research.

I'm thinking that i will make relatively small pizzas, probably with a diameter of 20cm and a base depth of 1 1/2 cm. these sizes may change depending on how much dough there is though but will stay the same for every pizza.

the independant variables in my experiment are ingredients, size and temperature, and the dependant variables are cooking time and rising height.

Thats all for now, I'll keep you updated on further developments.

- annabelle x