Lesson video

Hello, I'm Mr. Ballam.

Thanks for choosing this lesson.

In this lesson, we're going to be making a Chicago-style pizza.

So what are we going to learn?

Well, by the end of this lesson, you're going to use your food skills to make a Chicago-style pizza using a scone-based dough.

Let's look at some keywords that we're going to use in the lesson today.

So the first one is dough, and that's a mixture of flour and water or milk used to make a bread or a pastry.

The second word is Chicago, which is named after the pizza, and that's the capital city of the state Illinois in the United States of America.

And the third one's component, which are ingredients that have been partly or wholly prepared and/or cooked and they're ready to use.

And the last one, lining, is where we can line a tin with greaseproof paper or lay a dough or pastry into a tin to bake.

So let's get started.

So the first part of the lesson is all around pizza styles and choices.

So we know that types of pizzas have been available for hundreds, if not thousands, of years.

And there's some evidence to show that flatbreads with toppings were known to be eaten by ancient Egyptians, Romans, and Greeks.

But the modern pizza really evolved from these flatbread dishes in Naples, Italy, around the 18th century.

And pizzas all have a dough base with different types of toppings.

And the style of the dough and the toppings really varies, depends on where it originates.

Now, most pizzas are round, but you can get them folded and also rectangular or square in shape.

So a quick check.

Modern pizzas evolved from flatbread dishes.

Is that true or false?

Yes, that's true, isn't it?

And why is that?

Well, we know that the modern pizza evolved from flatbread pizzas in Naples, Italy, around the 18th century.

So there are many different styles of pizza.

Let's have a look at just a few, shall we?

So the first one you've probably heard of is a classic, the Neapolitan, which is tomatoes, mozzarella, and basil, and there's a picture of it on the screen here.

Or how about a Tonda Romana, which is a really thin, crispy base with lots of delicious toppings.

Or perhaps it's a calzone, which is a folded pizza, again which can have lots of different fillings inside.

And it's interesting to note that just a few years ago in 2017, UNESCO added this pizza to its cultural heritage list.

So there are more different types of pizzas too.

So one of them is pizza al taglio, which is a rectangular or square-shape pizza.

Or how about this pizza here, which is a flammekueche, which is a pizza that's topped with creme fraiche, onions, and lardons.

Or perhaps the Chicago pizza that we're gonna make, which is a deep-dish crust pizza with lots of deep fillings too.

And the Chicago pizza that we're going to be making was actually first made in the United States of America in 1943.

Now, there are a range of factors that might affect the food we eat, and if we're thinking about pizza, we might wanna think about these sorts of things.

So for example, it might be that we have an allergy.

So, we need to think about the flour or the base that we're using.

So for example, Sofia here is saying, "I have a gluten-free base, but my dad likes a wholemeal one.

" So, she has an allergy here.

Or how about people's different ethics that people might have?

So for example, Andeep is saying that he has cheese, but his uncle is vegan, so he uses an alternative.

So these are different reasons why people might choose different types of pizzas, but there are lots of different toppings that you can choose from.

Other reasons might just include your personal taste, for example.

So Alex here likes extra chopped garlic, and his brother likes chili.

Or perhaps you might choose a pizza because you're thinking about healthy eating more.

So for example, Sam here is having a wholemeal base and extra vegetables.

Or it might be where you are.

So you might go to a pizza place and you might get something to go by the slice, or you might sit down and have a meal in a restaurant.

So let's have a quick check, shall we?

So which type of pizza is folded?

Is it A, B, or C?

Yes, that's right.

It's B, isn't it?

It's a calzone.

Well done.

So here's a short task for you here, and I want you to create pizzas for these four different pupils.

So read what they're saying very carefully, and I want you to come up with four different types of pizzas for them.

Good luck, pause the video, and we'll come back and look at some examples together really soon.

Okay, so how did you get on?

Let's look at some examples together, shall we?

So how about the first one here?

How about Laura?

So she's saying, "I am a vegetarian.

" So, you could, for example, have used things like lots of roasted vegetables and extra garlic too.

But obviously, the big thing here is no meat or fish for her because she's a vegetarian.

Well, how about Jacob?

He's saying he has an allergy to wheat.

Well, you could have used a gluten-free flour, for example, or a gluten-free base as well, or perhaps he could also make his own tomato topping too.

And what about Sofia?

She wants a classic Italian pizza.

Well, you could have the Neapolitan.

So that's a classic one of tomatoes, cheese, and fresh basil.

Hmm, that sounds delicious.

Or how about Lucas?

He wants to eat more healthily.

Well, he could have a wholemeal base as well with lots of vegetables, and also try a reduced-fat cheese too.

So there are lots of different ideas that you could have had, so well done on the work so far.

So let's move on to the second part of the lesson, which I'm sure you've been looking forward to, which is all about making and evaluating your Chicago-style pizza.

Now, when we're making pizza, sometimes we can make it a bit quicker by using ready-made components.

And these components are ingredients that have been partly or wholly prepared and/or cooked.

And these components can include things like pastry, for example, or perhaps cake mixes or breadcrumbs or stock cubes or ready-cooked vegetables.

There's a whole variety of different types of ingredients here, aren't there?

Or perhaps it could be ready-cooked meat as well.

So these ingredients have been partly prepared or wholly prepared and/or cooked for us.

It just saves us time.

So for pizzas, what does this mean?

So for example, we could use grated cheese, for example, pre-grated cheese.

That saves some time.

Or perhaps rather than making the tomato sauce, we could buy it already made.

Or perhaps we could get a ready-made pizza base so we don't have to make the dough.

So these are different types of components that we could use.

But also, we could use dried herbs, so rather than using fresh herbs.

And that's easier 'cause they're quite convenient, and dried herbs can keep for a long time when they're sealed in the jar.

So these types of components can help save us time as some of the preparation or cooking has been done for us.

And components are convenient to use, especially if someone cannot prepare an ingredient, and that might be due to the lack of their food skills or perhaps they haven't got the equipment.

However, it should be noticed that components often cost more because of the work that's already been done to them.

In this lesson, we're going to make our pizza from scratch, but if you were going to use some components for your pizza, what would you use, and why?

Do you remember some of the ones that I listed?

These could help save time, but they would probably cost you more money.

Let's have another quick check.

So, which of these are components?

A, B, C, D?

Yes, that's right.

C, grated cheese.

Is there any more?

Yes, that's right.

D as well, ready-made pastry.

So these two things have been partly or wholly prepared for us.

It helps to save us time.

They're quite convenient, but they will cost us more money.

So when we're making our Chicago-style pizza, we're going to be using different types of food skills, and one of the key skills we're going to be using is measuring.

So we're going to be using the weighing scales and we're gonna be measuring the flour, the butter, and the cheese.

We're also gonna be using the measuring jug to measure the milk.

And also, measuring spoons, and we're going to be measuring the tomato puree and also the dried herbs.

And we need to make sure that we measure accurately and precisely.

Other food skills we're going to be using are rubbing in.

And this is a really good skill to have 'cause it's used in lots of different types of dishes.

And what we do is we rub in the fat, or the butter in this case, into the flour, and we use our fingertips to do it.

And if we want to shake the bowl very gently, any large bits of fat or butter will come to the top, and that's rubbing in.

And then we're going to be forming a dough, and this is where we add milk in this case, or sometimes water, perhaps when you're making pastry.

And we add a little at a time, and then we form the dough.

So we mix it, and you can see in the photo here, they're using a table knife or you could use a palette knife to form a nice soft dough.

Now, if the dough is too sticky, just add a little bit of flour, and if it's too dry, add a little bit more liquid.

Other food skills we're going to do is rolling out.

So once we've made our scone-based dough, we're going to be rolling out into a circle.

And when we're rolling out, we need to make sure we roll out on floured surfaces, and this makes sure it doesn't stick.

And when we roll out the dough, we need to make sure we just roll in one direction.

And then when we roll out once, we can then turn the dough around 90 degrees and roll again, and this just makes sure it's rolled out really evenly.

Another skill we're going to be using is lining, and in this case, we're going to be lining the tin using the scone-based dough that you just made.

And you can see here that the dough is lined inside the tin and it's got its edges just raised around the edge, and that gives us the deep dish-style Chicago pizza.

So Sofia's got a question here.

She's saying, "Is it important to grease or line the baking tin first?

" What do you think?

Yes, I think you definitely should.

I know I had lots of disasters myself.

But yes, the oil or using the greaseproof paper acts as a barrier and it prevents the dough from sticking to the tin, and it's easier to remove afterwards too.

So we should definitely line our tins or grease them.

So why is it important to grease or line the baking tin first?

Is it A, B, or C?

Yes, that's right.

It's A, isn't it?

It prevents the food from sticking.

Otherwise, it'll be quite hard to get the food out the tin afterwards.

Here's another quick check for you.

So which of these images is showing rolling out?

A, B, or C?

Yes, that's right.

It's A, isn't it?

You can see in the photo here, they're using a rolling pin to roll out the scone-based dough.

Well done.

Other food skills we're going to be using today are grating, for example, and we're gonna be grating the cheese.

Let's have a quick look to see grating in action.

Place the grater flat on a chopping board and hold it firmly down by its handle.

Rub the ingredient, such as carrot, down the grater firmly.

It's important to be very careful when grating so that you are not hurt.

Remember, the grater is sharp.

Continue grating the food, being careful not to grate your knuckles.

When you've finished, lift up the grater.

If the chopping board moves while grating, place a cloth or paper towel underneath.

This type of grater can be used to grate many different types of foods.

And depending on the toppings that you use, you're probably going to use a knife to prepare them.

So, you might use, for example, different cutting techniques.

And there are two main ones that we use, and you probably know these quite well by now, the bridge hold and the claw grip.

Let's have a quick look at each in turn, shall we?

First, let's look at the bridge hold.

It's important to be very careful when using a knife so you don't get hurt.

Place the food on a chopping board on its flatter side.

This stops it rolling about.

Create a bridge over the food with your hand.

The finger should be on one side and your thumb on the other.

Guide the knife under the bridge and cut the food by pressing down and pulling it out of the bridge.

The bridge hold is a safe cutting technique to cut foods in half, quarters, or chunks.

If the chopping board moves while cutting, place a cloth or paper towel underneath.

The bridge hold is important when preparing an onion.

First, we use it to half the onion, then cut it into strips, just like we see in here.

Then you use the claw grip to dice.

Remember, place the food flat-side down, make a bridge over the food, and guide the knife under the bridge and cut carefully.

And now let's have a look at the claw grip.

It's important to be very careful when using a knife so you don't cut yourself.

On the food, make a claw-like grip by tucking your thumb under the palm of your hand and curling your fingertips.

This'll help you to guide the knife safely and decide how thick the slices need to be.

Tilt the knife and slice the cucumber using your fingers as a guide.

Slide your fingers back, keeping your grip on the cucumber.

If the chopping board moves while cutting, place a cloth or paper towel underneath.

Dice ingredients into cubes, such as potatoes.

First, cut into thick slices.

Remember, place the food flat-side down on the chopping board and make a claw grip by curling your fingers together into a claw shape.

Then cut into strips, again using the claw grip.

Rotate the strips by 90 degrees, and then slice them into cubes.

Remember, just judge the thickness of the slice and the dice carefully with your fingers.

We're also going to assemble the pizza.

So once we've got our dough ready, we've lined the tin, and we've grated the cheese and got all our toppings ready, we're ready to go.

So the first thing we're going to do is to line the tin and put our dough in the tin.

Then we're gonna add our tomato base, which you would have made.

Then we're gonna add our cheese.

And then we're going to add our toppings on top.

I've just used some lovely mushrooms here, onion, and also green peppers and some chili flakes.

So that's what your pizza should look like or be similar to when you make it.

We're also going to be using the oven to cook our pizza, and we need to make sure we use the oven very safely.

It gets really hot.

So here's a picture of my cooker, and there's the oven, which I'm sure you are very familiar with now.

And we need to make sure that we preheat the oven first of all, and this just makes sure it's at the right temperature to cook the food.

And we also need to always make sure that we use oven gloves putting food into or out of the oven.

And that's really important because we don't want any burns from the oven.

So let's have a quick check, shall we?

So look at this picture here.

What cutting technique is being shown?

A, B, or C?

Yes, that's right.

It's C, isn't it?

The claw grip.

That's the claw grip being shown.

You can tell by the shape and position of the hand and the knife.

Well done.

Okay, so we're going to start making our Chicago-style pizza now.

Now, before you get going, I want you to make sure that you're ready to cook, so things like tying up any long hair, removing jumpers, washing your hands, and putting on a clean apron.

And also, you need to make sure you get your ingredients and your equipment ready.

And while you're cooking, I want you to think about being safe and hygienic.

So being safe when you're using the grater, for example, 'cause it's sharp, as well as when you're using a sharp knife, and also when you're using the oven.

And keep on making sure that you're hygienic as you go through all your cooking today.

I also want to make sure you think about your food skills, using them precisely and accurately, so think about your measuring, grating, cutting, lining, and using the oven.

And here's the ingredients and equipment you'll need to make your Chicago-style pizza.

So you can see here, here's the ingredients, and you need to choose the toppings that you want.

And here's the equipment you're going to need as well.

So pause the video while you get these ready.

And here's the first part of the method.

And then here's the second part.

So make sure you've got your recipes ready.

And I want you now to go off and make your wonderful Chicago-style pizza, and we'll come back very soon to see how you got on.

Good luck, pause the video, and I'll see you soon.

Okay, so how did you get on?

I bet you did brilliantly, didn't you?

So let's just go through to see how successful your pizza was.

Let's just go through some of the stages of the recipe that you took.

So the first one, you should have preheated the oven so it was the right temperature to cook your pizza.

Then you would have greased or lined the sandwich tin.

Then we would have rubbed the butter into the flour so it looks like breadcrumbs in order to make our dough.

Then we would have added the milk to form that lovely soft dough.

Then we would have rolled out the dough into a circle just slightly bigger than the tin.

And then we would have lined the sandwich tin using the dough and keeping the nice little edges at the top to make sure we've got that nice Chicago-style pizza.

We then would have mixed the chopped tomatoes, puree, and oregano together.

We'd have then prepared the other toppings.

So for example, I would have sliced some onions, sliced some peppers, also some mushrooms, and I had some chili flakes too.

I would have then grated the cheese, and then I would have assembled everything together.

So in my pizza base, I would have then put my tomatoes, my cheese, and my different toppings I'm going to use.

Then I would have put it in the oven using my oven gloves and baked it for round about 20 to 25 minutes until it's lovely and golden brown on the top.

I bet it smells delicious too.

And lastly, I'm gonna let it cool slightly and then remove it from the sandwich tin and then enjoy it.

Here's the second part of the task here, and I want you to rate five food skills that you've used today to make your Chicago-style pizza.

So I want you to think about the skills that you've done, and I want you to rate them from I need more help, right the way up to I am confident.

And remember to put a few comments too.

Then I want you to answer the question: Did you work independently and confidently?

And then what could you improve next time?

So have a think about this now, pause the video, and we'll come back very shortly to look at an example together.

Good luck.

Okay, so how did you get on evaluating your food skills and answering that question?

Let's look at an example together, shall we?

So you can see the example here.

They've listed the food skills down one side.

So for example, let's look at measuring.

And you can see here, they've ticked I need help.

And their comments are, well, they need to concentrate and be more precise.

Well, at least they were truthful.

However, when they rubbed in, they said that they felt really confident doing that and it worked well and it looked like tiny breadcrumbs, so they obviously paid attention now.

But then it went downhill again.

So lining the tin, they're saying they need help 'cause the dough went everywhere.

Maybe the dough was too wet, and that could be a problem.

Then cutting, they've kind of put it in the middle there, and they said the slicing was okay but there were different thicknesses, so perhaps they need to think about being more precise when they cut.

And then grating, they felt quite confident in grating, and it was fine, they didn't have any accidents.

So that's how they've rated five different food skills.

You might have had different food skills that you've rated.

Well done.

And how about answering the questions about did you work independently and confidently, or what you could improve next time.

So this example here's saying that they thought that they did work well and independently, and they only asked the teacher a few questions.

But they do need to weigh and measure the ingredients better.

They need to be more precise.

They thought the rubbing in went well, but they added a little bit too much milk, so it was a little bit sticky, and that made lining the tin quite difficult for them.

And overall, they thought the pizza worked out really well, but next time, they really need to pay attention to the measurements in the recipe.

So they need to really be more accurate at looking at their weighing and measuring.

So well done for whatever you've come up with.

It's always good to think about what you've done and how you can improve next time, as well as celebrate your successes too.

Well, I really hope you've enjoyed making this Chicago-style pizza.

I bet they're absolutely delicious.

Let's have a quick look at what you would have learned today.

So the first one is that a Chicago-style pizza has a crust, with deep fillings.

You can look at the photo here.

Looks wonderful, doesn't it?

And that ingredient components can help to save time as some of the preparation or cooking has been done for us.

And you might use some of these in the future, but sometimes you might just cook from scratch too.

And that we can grease or line the tin so the pizza doesn't stick.

Do you remember, it acts as a barrier.

And we've demonstrated and used a number of different types of food skills, haven't we, today.

So from the measuring, the rubbing in, the rolling out and lining, all the way through to preparing our different ingredients like cutting and grating, and then assembling everything together and then using the oven safely using our oven gloves.

And lastly, we can judge the use of food skills when we're preparing and cooking food, and we can suggest improvements for the future.

So I hope you've enjoyed today.

I hope you're going to make another Chicago-style pizza very soon.

There's lots of different toppings or fillings that you could use.

Thanks a lot, and I hope you pick another Cooking and Nutrition lesson very soon.

Take care.

Bye!