Making a Chicago style pizza
I can use food skills to make a Chicago style pizza, using a scone based dough.
Making a Chicago style pizza
I can use food skills to make a Chicago style pizza, using a scone based dough.
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Lesson details
Key learning points
- Uniquely, a Chicago pizza has a deep-dish crust, allowing for extra sauce and toppings. It appeared in the USA in 1943.
- The baking dish or tin should be greased with oil and/or lined, acting as a barrier to prevent sticking.
- The food skills used to make a Chicago style pizza are measuring, rubbing-in, forming a dough, and using an oven.
- To make a dish more quickly, ready-made components can be used, e.g. ready grated cheese, tomato topping, pizza base.
- We can judge independent and confident use of food skills when cooking and suggest improvements for the future.
Keywords
Chicago - the capital city of the state Illinois, in the USA
Dough - a mixture of flour and water/milk, used for bread and pastry
Component - ingredients that have been partly or wholly prepared and/or cooked
Lining - to place greaseproof paper or lay dough/pastry in a baking tin
Common misconception
Baking tins do not need to be greased and/or lined.
It is important to grease (with oil) or line (with greaseproof paper) a baking tin, as this acts as a barrier and prevents the food from sticking.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Starter quiz
6 Questions
pizza
sushi
haggis
tandoori chicken
Exit quiz
6 Questions
weighing scales
measuring jug
measuring spoons