Making Pizza Dough

Overview

This 90-minute practical session is the second of six lessons in the "Culinary Creations: Pizza to Pasta" unit. Students will gain hands-on experience preparing homemade pizza dough by following a detailed recipe. They will develop technical skills in measuring ingredients, mixing, kneading techniques, and teamwork. This lesson closely aligns with the National Curriculum for England (Key Stage 3 - Design and Technology: Cooking and Nutrition), enabling students to understand food preparation processes, learn hygiene and safety in the kitchen, and apply knowledge of ingredients and cooking methods.

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National Curriculum Links

Design and Technology - Cooking and Nutrition (KS3):

• NC Objective:

  • Understand and apply the principles of nutrition and health (DfE 2013)
  • Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques
  • Understand seasonality, and know how ingredients are grown, reared, caught and processed

• Skills Developed:

  • Use appropriate equipment to measure, mix and prepare ingredients safely and hygienically
  • Combine ingredients to achieve a desired product (pizza dough)
  • Work collaboratively to prepare food

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Learning Objectives

By the end of the lesson, students will be able to:

• LO1: Read and follow a recipe accurately, recognising key steps with tailored support
• LO2: Measure ingredients precisely using appropriate equipment (scales, measuring spoons/cups)
• LO3: Perform mixing and kneading techniques confidently and hygienically
• LO4: Work collaboratively in pairs to prepare pizza dough
• LO5: Reflect on the process identifying factors that influence dough texture and rising potential

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Success Criteria

• Use equipment safely and hygienically while measuring ingredients correctly
• Follow the homemade pizza dough recipe independently or with minimal prompting
• Demonstrate the correct kneading technique resulting in smooth, elastic dough
• Collaborate effectively with partner to share tasks and support learning
• Identify key changes in the dough during preparation (e.g., texture, elasticity)

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Resources

• Dyslexia-friendly, picture-rich printed recipe with key steps highlighted and numbered
• Bowls, scales, measuring spoons/cups, yeast, flour (plain and strong), water, salt, sugar, olive oil
• Work surfaces cleaned and sanitised
• Aprons, handwashing facilities
• Timer/clock
• Food safety and hygiene reminder poster
• Extension materials: alternative flours (wholemeal, gluten-free) for experimenting

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Lesson Structure

Time	Activity	Details / Differentiation
0 - 10 mins	Starter - Introduction & Recap	Recap previous lesson to connect learning on ingredients; discuss importance of yeast and dough. Clarify safety and hygiene rules. Provide dyslexia-friendly recipe and talk through steps.
10 - 25 mins	Demonstration - Measuring & Mixing	Teacher models measuring ingredients and combining them. Emphasise measuring techniques and accuracy. Highlight visual and tactile cues during mixing dough.
25 - 45 mins	Practical Task - Preparing Dough	Pairs work collaboratively to follow recipe and prepare dough. Teacher monitors and supports. Provide step prompts as needed. Encourage descriptive vocabulary for texture changes.
45 - 55 mins	Kneading Techniques	Teacher demonstrates correct kneading motions. Students practise kneading dough, focusing on rhythm and pressure. Pair feedback encouraged (“Describe how dough feels”)
55 - 65 mins	Discussion & Reflection	Groups discuss dough texture changes and predict rising behaviour. Introduce scientific concept of yeast fermentation in simple terms.
65 - 75 mins	Extension Activity (Optional)	Students experiment with small dough samples using different flours (wholemeal/gluten-free). Record observations.
75 - 85 mins	Clean-up & Hygiene	Students clean workspace and tools. Reinforce safe handling and hygiene.
85 - 90 mins	Plenary & Assessment	Recap learning objectives and success criteria. Informal assessment through questioning and demonstration of kneading. Provide feedback and praise teamwork.

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Differentiation

• For Students with Additional Needs:

  • Use dyslexia-friendly recipe sheets with images and clear fonts
  • Provide verbal instructions alongside visual prompts
  • Pairing for peer support encourages scaffolded learning
  • Allow extra time for messy steps like kneading

• For Advanced Learners:

  • Encourage experimentation with alternative flours and hydration levels
  • Challenge to calculate ingredient ratios and predict effects on dough
  • Introduce concept of gluten development and dough elasticity science

• For English Language Learners:

  • Use clear, concise language and visual supports
  • Demonstrations to reinforce vocabulary such as “knead”, “combine”, “elastic”

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Assessment Opportunities

• Formative:

  • Observation of correct measuring and kneading techniques
  • Questioning during dough preparation and reflection
  • Peer feedback within pairs about teamwork and process

• Summative (Via ongoing unit assessment):

  • Ability to independently follow recipes in upcoming lessons
  • Application of preparation skills in final cooking projects (pizza making)

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Safety and Hygiene

• Emphasise washing hands prior to handling ingredients
• Keep work surfaces clean and tidy during preparation
• Use equipment safely and monitor hot water use

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Teacher Tips

• Emphasise sensory learning: encourage students to feel, smell, and observe changes in dough
• Use questioning to deepen understanding: "Why do you think we add sugar to the dough?"
• Celebrate small successes in technique to build confidence prior to next lesson (pizza topping and baking)

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This detailed lesson plan enables teachers to deliver a hands-on, inclusive, and curriculum-aligned session that builds essential food preparation skills and knowledge while fostering collaboration and creativity.