Bday Plans

I don't usually plan these things, but for some reason, I am doing it this year: looking ahead, picking venues, designing menus and trying recipes. For one, we are doing a quiet Oktoberfest in mid-Sept. For another, besides the usual Chinese food, I'd like to make some barbecue chicken pizza, so I've just dug up this recipe given to me some 15 years ago in 2002 in Melbourne. The date and the story behind it are here, too! Gotta love the sporadic record-keeping!

Friday

Pedagogy et Pizza a la Collingwood Yesterday, my fellow teacher-students and myself sat in on a Home Economics class. The students were Grade 4 Steiner kids and they were preparing pizzas and salads in teams of 4-5. It was immensely orderly and efficient. Tables were set out, pizzas were cut up and served, salads were skillfully designed and created. The girl beside me, Aspen, was a wonderful hostess. "Where are you from?" "Would you like some salad?" "Would you like some more pizza?" "Do you like it in Melbourne?" I was quite, quite impressed. What follows is the recipe for the pizzas that the Steiner children used yesterday. Enjoy!

Pizza Recipe a la Collingwood Ingredients 450g plain flour 1 tsp salt 0.5 tsp sugar

2 tbsp olive oil 2.25 tsp dried instant yeast 300 - 350ml warm water Polenta Sea salt + pepper Various toppings Equipment Pizza stone or a thin tray without lip on one side Trays Knives Chopping board Method 1. Preheat oven and stones/trays to 200 degrees Celcius. 2. Combine yeast, sugar and water in a small bowl. Cover and stand in a warm place for 10 minutes until it's frothy. 3. Put four and salt into a large stainless steel bowl, stir in the yeast mixture and olive oil and mix until it's a soft dough. 4. Bring the dough together with your hands and add a little extra water if needed. 5. Knead dough on a lightly floured surface for 10 minutes until smooth. 6. Place the dough in a lightly oiled bowl. 7. Cover and stand in a warm place for 1 hour. 8. While the dough rises, get a small bowl of oil and a brush, a bowl of salt and selection of chopped or grated ingredients that you have chosen for your pizza and set aside. 9. Knock back the dough and divide into about 5 or 6 balls and put into fridge for another 5 minutes. 10. When needed, remove from fridge and roll on a lightly floured surface until round and quite thin. 11. Pull pizza stones out of the oven and place on a thick tea towel and scatter stones or trays with polenta. 12. Lift pizza dough and stretch a bit over the back of your hand and place directly onto the pizza stone or tray. 13. Working very quickly, brush pizza with olive oil and a thin scrape of tomato paste and proceed with toppings. Don't use too much or too many toppings of the pizza will be soggy. Finish with salt and pepper. 14. Bake 10 - 15 minutes.