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Dough ingredients:

3.5 grams Dry Yeast

118 ml warm water

1/2 teaspoon of sugar

150 grams of bread flour

1/4 teaspoon of salt

1/2 tablespoon of olive oil

Tomato sauce:

25 grams of tomato puree

1 tablespoon tomato paste

Toppings:

50 grams of brown mushroom

10 slices of pepperoni

200 grams of mozzarella cheese

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Dough ingredients:

3.5 grams Dry Yeast

118 ml warm water

1/2 teaspoon of sugar

150 grams of bread flour

1/4 teaspoon of salt

1/2 tablespoon of olive oil

Tomato sauce:

25 grams of tomato puree

1 tablespoon tomato paste

Toppings:

50 grams of brown mushroom

10 slices of pepperoni

200 grams of mozzarella cheese

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Huge 16" pie cut into 8 extra-large slices. Authentic soft and foldable New York style dough topped with mozzarella

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I think my pizza can have more different types of toppings and more vegetables and fruits because my pizza is not healthy as you can see in D4. I could also change the shape of the pizza and make it rounder because the sensory test, the "appearance" section, I only rated myself 2. I could also control the time that the pizza is in the oven, to making sure it is cooked, not raw.

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Achieved - 😀
Maybe/not sure - 😐
Not achieved - 🙁
I said my pizza will be...

20 cm... 😐

My pizza was not round so I       couldn't get the accurate measurement. But even it is round, I didn't measure it, so I don't know the measurement.

Will have various fruits and vegetables...🙁

My pizza only have mushrooms and that is it. There are no fruits and I didn't use various types.

will take less than an hour to make...😀

Crispy and Cheesy...😀

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This data shows is my pizza healthy?

The pizza I made is not so healthy because the fat and salt column are red and that means it is overdose. The energy is 105% and that is too much.

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This data shows how healthy or unhealthy the pizza roll is.

The pizza roll has too much salt, and the fat is a bit over average. The pizza roll overall is pretty good, just a bit unhealthy.

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I wanted to know what my pizza taste like in other perspectives.

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I want to know what my pizza taste like by using ratings.

This chart shows that my pizza was a 4 points overall, but the appearance could be better.The cheesy category was 4 points and it was a bit too much because our aim was to make a healthy pizza.

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Putting on cheese...

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gathering the equipment...

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rolling the dough...

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Pizza in oven...

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After cooking...

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Putting pizza in oven...

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Putting pizza in oven...

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Before cooking...

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I want to put mushrooms on my pizza because the pineapple are tinned pineapple. At first I thought it was fresh pineapple but then it turned out that it was tinned pineapple and those are really sweet and I do not like them. So my change is to change my plan from pineapples to mushrooms.

I changed the amount of cheese when I was making my pizza. At first, I wrote 200g on my piece of paper. But, I did not take 200g of cheese. Instead I took less than 100g of cheese. I estimated wrongly so I made the wrong prediction.

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Pizza rolls: 28/29 Marc
1st person Pizza - me: 18th April
2nd person Pizza - partner: 25th April
What I will do to help:

Gather materials

watching the pizza

clean up

making sure the partner's safety

holding or putting things back

taking photos

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Using the oven:

Using the oven can help to bake the pizza rolls. We do this because we need the oven to bake the pizza.
- Next time: next time I need to spend less time on setting the oven setting and to watch the pizza.

Cutting the long pizza roll

Cutting the pizza roll is divide the pizza roll into smaller and equal slices. We do this because we need to divide the pizza roll into equal pieces. Other than that, the pizza roll is too big.
- Next time: Next time I need to cut with one cut and not with lots of cuts to make sure all the things don't fall out.

Grating the cheese:

Grating the cheese is to cut the cheese in a easier way. We do this because we need to spread the cheese across the pizza.

- next time: next time I could use the "claw" method when grating the cheese.

Gathering the ingredients/equipment:

Gathering the ingredients and equipment is to get all the ingredients and equipment to prepare for the cooking. We need to do this because we need those things to cook.
- Next time: next time I will spend less time on getting the ingredients and equipment so that we have more time to cook.

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My pizza is the best because it is healthy, there is not much cheese and all the toppings are healthy.

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Finish design idea sketches

Final idea exploded drawing

Find final recipe & ingredients

Fill out food order form

Put everything on padlet!

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Equipment to make a pizza we will need...

Apron

Oven gloves

Grater

Cutting board

rolling pin

oven

table spoon

tea spoon

cup (measure)

electronic scale

big mixing bowl

small mixing bowl

whisk

knife

measuring jar

pizza cutter

pizza plate thing

baking sheet

pizza slice

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My cooking partner will be Joanna.
They are making a Healthy Pizza with cheese, sauce, pineapple and chicken.

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Aesthetics: I want my pizza to look cheesy, crispy and the fruits and vegetables shouldn't be seen because of all the cheese.

Customer: My pizza can be for anyone but maybe not the old and senior people.
Cost: My pizza will have an average cost because it is cheesy but there are healthy ingredients underneath. The average cost is about $20 to $40.
Environment: My pizza might create a problem to the world because while making or packaging, we might use some tools that are one time used and are not able to recycle.
Size: My pizza will be 20cm.
Safety: My pizza will might be dangerous when cooking because the baking part uses the oven.

Function: My pizza is used for making people full and it is a fast food and can make people full in a short amount of time.
Materials/Manufacturing: My pizza needs a dough, cheese, some vegetables and fruits and tomato sauce. My pizza will be made according to the recipe.

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Appearance: I gave the appearance 2 out of 5 because the pizzas were not cut equally and there are too much pizza on one plate.

Aroma: I gave the aroma 1 out of 5 because the smell was not strong and not a good smell. Other than cheese, I couldn't smell any other smell.

Sweet: I gave the sweetness 1 out of 5 because I tasted some sweetness while eating the pizza.

Texture: I gave the texture 1 out of 5 because it is the crust is hard and the dough is hard to bite off.

Salt: I gave the saltiness 3 out of 5 because the pizza overall taste is salty.

Spice: I gave the spice 0 out 5 because the pizza is not spicy.

Sound: I gave the sound 0 out of 5 because there are no sound.

Emotion: I gave the emotion 0 out of 5 because I don't feel anything.

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Your Design brief should have...
Design goal
(what you want to achieve?)

Make a healthy pizza

Make a delicious pizza

Target Audience
(Who are the products for?)

The pizza is for people who likes cheese

people who are between 10~15 year old.

Success criteria
(how will I know I did a good job?)

People are interested in it and want to buy it.

People give compliments.

Constraints
(What problems might you have?)

have trouble the make it

People might not want to eat

Talk about what you learned in A2 and A3...

the dough is hard to make.

the pizza needed a lot of time and ingredients

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What is a design brief?
A design brief is a writing piece of a design.
What are the different parts?
Some of the different parts are target audience, design goal, success criteria and constraints
What ways can we do a design brief?
Some ways we can do a design brief is audio, writing, making and art.

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We tested two kinds of fruit using the sensory chart with the different kinds of senses and other things.

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What are the differences between the bread flour and the normal flour?

How are we going to complete the pizza in an hour?

What are the measurements in metric system instead of US?

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Looking at a recipe will help me to figure out what I need to learn.

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Aesthetics -
It looks really cheesy and there are no extra toppings on it.
Cost -
I am not sure about the cost of the ingredients that the pizza used.
Customer -
This cheese pizza is made for customers that wanted to eat cheese pizza since it is for sale.
Environment -
It did not do any harm to the environment.
Size -
It has 8 extra big slices.
Safety -
There are no safety concerns for the pizza.
Function -
Same as other food...
Materials/Manufacturing -
I am not sure what they used for their pizza.

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Huge 16" pie cut into 8 extra-large slices. Authentic soft and foldable New York style dough topped with mozzarella

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Aesthetics -
It will look very cheesy on a thick dough, there will be tomato sauce around it. It will be a round shape.
Cost -
The cost is unknown since there is no information about it on the site.
Customer -
It is for people and parents that are at home because it is easy to make and the size is big.
Environment -
It doesn't involve environment issues and things for this pizza.
Size -
The size would be enough for 8 people.
Safety -
It might not be safe for kids because making the pizza involves dangerous things like oven.
Function -
Same as every other food...
Material/Manufacturing:
Look on the site in the section - Ingredients.

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I LOVE New York pizza, moving to kc 6 years ago - I had a rude awakening! The pizza was TERRIBLE! - so I've been making this ever since... it's my own recipe, but I've made it so many times I can do it with my eyes closed.

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The recipe I found online.

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What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn't think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

Family Pizza Time

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was "slimy and gross" but he loved picking his own toppings, and the finished product was "awesome".

My Favorite Pizza Dough Recipe

The following method I patched together from recipes in both Joy of Cooking and Cook's Illustrated's The Best Recipe. The pizza dough recipe makes enough dough for two 10 to 12 inch pizzas.

Next time I'll be a bit more patient with stretching out the dough so I can get it even thinner.

The Best Flour for Homemade Pizza Dough

Bread flour is the best flour for homemade pizza dough. You can use all-purpose flour instead of the bread flour called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

How To Make Sure Your Yeast Is Active

Pizza dough is a yeasted dough that requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

Also, if the yeast does not begin to foam or bloom within 10 minutes of being added to the water in Step 1 of Making the Pizza Dough, it is probably dead. You'll need to start over with new, active yeast.

How To Measure Flour for This Pizza Dough Recipe

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

Is It Better To Let the Dough Rise Overnight?

You don't have to let your pizza dough rise overnight - or up to 48 hours - in the refrigerator, but if you do, it will develop more flavor and air bubbles that will puff up when the pizza is cooked. (Some people fight over the slices with air bubbles.) Make sure to take the dough out of the refrigerator an hour before using it to bring it to room temperature.

Pizzas With Raw Ingredients

There are some toppings that should be cooked first before topping a pizza because they won't cook fully before the pizza is done cooking. Raw meat should be fully cooked before adding it as a topping. Any vegetables that you don't want to be raw on the cooked pizza such as onions, peppers, broccoli, or mushrooms should be sautéed first.

Make-Ahead and Freezing Instructions

After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Remove from the freezer and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

Throw a Pizza Party!

The dough for this pizza yields about 2 pounds, enough for two (1-pound) balls of dough.

Making the Pizza Dough

1. Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2. Make and knead the pizza dough:

Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3. Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

Preparing the Pizzas

1. Preheat the pizza stone (or pizza pan or baking sheet):

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2. Divide the dough into 2 balls:

Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form 2 round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3. Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4. Flatten the dough ball, and stretch out into a round:

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter-10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5. Brush the dough top with olive oil:

Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10 to 15 minutes.

Repeat with the second ball of dough.

6. Sprinkle the pizza peel with cornmeal, put flattened dough on top:

Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7. Spread with tomato sauce and sprinkle with toppings:

Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.

8. Slide pizza into the oven:

Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9. Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Did you love the recipe? Leave a comment and give us some stars below!

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Make Pizza Your Way With This Homemade Pizza & Pizza Dough Recipe

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Make perfect pizza at home with this classic homemade pizza recipe, including a pizza dough recipe, topping suggestions, and step-by-step instructions with photos.

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How to make the dough of the pizza?

How long is it to take to make a pizza?

What are some ingredients for the toppings on the pizza?

When do we add the tomato sauce and toppings and cheese on the pizza?

The light blue parts are what I wrote:

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As a group we inquired into what we know about pizza and what we need to find out.
My contribution to the group was light blue.

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Some solutions for the cons for pizza is that we could use healthy ingredients. For example corns, fruits and vegetables.

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Pizza is not good because it is high calories, it is fat, makes you unhealthy. Because people wanted to make it more delicious, people put meat and a large amount of cheese which makes it unhealthy, because there are lots fat and energy.

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Pizza is awesome because it tastes good, it is convenient, and easy to eat.