Method

Hypothesis:
The rising height and cooking time of a pizza are variables that are impacted by the amount of yeast present in the base and will not be impacted when other ingredient quantities are changed.

Aim:
To prove that ingredient quantities of a pizza base, apart from the yeast, can be changed without impacting the rising height and cooking time of the pizza.

Method:
(a) Equipment:
5 medium glass bowls (labelled with: basic, yeast free, extra water, extra oil and self-raising flour)
measuring cups
measuring spoons
5 wooden spoons
Ruler
Oven (preheated to 180 degrees celcius)
Ingredients (as posted in previous blog)
Metal trays to hold pizza in oven

(b) Method:
1. collect all equipment and ingredients
2. preheat oven to 180°C
3. measure out ingredients for the basic recipe seperately as per quantities in the previous post
4. using wooden spoon, combine ingredients in the glass bowl until ingredients have become a dough- like mixture.
5. remove dough from bowl and knead until the dough is almost smooth
6. roll dough out flat and cut into a circle with a diameter of 20cm and height of 1 cm.
7. place left over dough back in glass bowl.
8. repeat steps 3-7 for the yeast free base, extra water base, extra oil base and self-raising flour base.
9. spread 2 T of tomato paste on each base.
10. sprinkle 1/2 cup of grated cheese on each base.
11. place mini pizzas in oven and cook, measuring and recording the height every 10 minutes.
12. remove pizzas from oven as they finish cooking, recording the cooking time as they are removed.
13. record all results in a table.
14. repeat the experiment with left over dough.

and thats it :)

-annabelle x