PIZZA PARTY - CDW

We are really looking forward to cooking with you! ​Below are all the details you need for the session, but if you have any questions, feel free to email us


There will be a waiting room enabled, and the "kitchen doors" will open 5 minutes before the scheduled start time. Please login 5 minutes early so we can start promptly. 
INGREDIENTS:
The ingredients here are for 4 thin based medium pizzas OR 2 large thin based pizzas. If you want more or thicker pizzas, please add accordingly to the "dough" ingredients below (there is enough "base sauce" ingredients here for an additional 2 med or 1 large pizza). 

Please make sure to wash all vegetables/fruit in advance of the session. You don't have to weigh anything out, just make sure you have all your ingredients ready to hand
​ 
​For the dough: 
  • 500g strong white bread flour OR 400g bread flour plus 100g fine semolina (not essential, gives pizza base extra crunch and texture)
  • 1 x 7g sachet of dried instant yeast
  • 1.5 tbs caster sugar
  • 1/2 tsp salt
  • Olive oil (regular is fine, doesn't have to be extra virgin)
  • 300ml water @ approx 40 degrees celcius (we will get the heat right during the class)

For the base sauce: ​
  • 1 white onion
  • 1-2 clove garlic
  • 1 stick celery (optional but good)
  • 2 x 400g tin chopped peeled tomatoes
  • 1 tsp dried oregano
  • Salt & pepper
  • Fresh basil 

For the toppings:
These are up to you as everyone likes different toppings on their pizza - buy whatever you (and your family/partner/friend) are going to enjoy. Here are some ideas:
  • Mozzarella cheese - approx 75g per pizza but depends on how much you like - can be ready grated or balls that you slice/cube
  • Other cheese- Cheddar, parmesan, feta, goats, blue, brie or any others - if using, reduce your mozzarella amount
  • Vegetables/Fruit (pls wash in advance) - mushrooms, peppers, courgettes, aubergine, artichokes, olives, avocado, sweetcorn, pineapple, red onions, Jalapeno peppers
  • Proteins - beef mince (please pre-cook), chicken (please pre-cook), tuna, anchovy, smoked or poached salmon, pepperoni, ham, salami, bacon, egg
  • Herbs/leaves/aromatics - Basil, tarragon, rocket, chilli (fresh or flakes), garlic, ginger ​
UTENSILS & EQUIPMENT:
Please have all your utensils out of cupboards and quickly accessible. We wont have time on the class for you to look for equipment.  
  • Oven set to 200 degrees Celcius at start
  • Hob (for the base sauce)
  • Large baking sheets OR perforated round pizza trays (available widely on Amazon)
  • 1 extra large mixing bowl 
  • 1 large bowl
  • Small/mini bowl 
  • Measuring jug
  • Scale (multi-function, zero between)
  • Fork
  • Clingfilm
  • Rolling pin
  • Med pan (with lid) - for sauce
  • 1 heatproof spatulas/mixing spoon 
  • Tin opener
  • 2 x chopping board (one for veg, one for meats)
  • Measuring cups (if you don't have a scale)
  • Measuring spoons (Tbsp and tsp measures)
  • Cook's knife
  • Utility Knife (serrated)
  • Kitchen paper towel
  • Tea towel
  • Oven gloves
  • Egg lift/fish slice
  • Pizza roller cutter (not essential but makes slicing much easier)
  • Food thermometer (not essential but a brilliant kitchen gadget and will get your water temp just right! I get mine here)
  • Apron​
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please make sure to wash all vegetables in advance of the class 
  • Have all your utensils out of cupboards and/or quickly accessible 
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (smartphones and iPad limit you seeing others)
  • Please make sure you have adequate sound/speakers to you can hear instructions
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone