Kids Culinary Adventures:
Makes six 6-ounce pizza crusts.
- 4 1/2 cups all-purpose flour, chilled
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1/8 cup olive oil
- 1 3/4 cups water ( ¼ cup luke warm to activate yeast)
- Flour for dusting
In a small cereal bowl activate the yeast with ¼ cup of luke warm water; set aside while preparing the remainder of your ingredients- let sit until granules are dissolved and little gas bubble are formed.
If you are mixing by hand have the kids use a large gallon size food storage bag instead of a bowl- ( helps with clean up ) combine the flour, salt, stir in the oil and a portion of the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment if using a mixing bowl),- release most of the air from the bag and to work the dough fairly vigorously until the dough is smooth and the ingredients are evenly distributed.
Turn out on a clean work surface with a small amount of flour and knead until it becomes a smooth ball of dough (with adult hands this will take a good solid 5-10 minutes if you are using the mixer change the paddle to the dough hook attachment and knead for 8-10 minutes. If the dough is too wet and doesn't come off the sides of the bag or bowl, sprinkle in more flour. The finished dough will be springy, elastic, and slightly sticky.
Allow the dough to rest covered for at least 15 minutes. After dough has rested and your work area is clean, lightly flour your work surface and gently press or stretch the dough into flat disks about 1/4 inch thick and 5 inches in diameter.
Mist both sides of dough with spray oil and grill both sides until done - about 3-5 minutes each side on a medium heat grill.
Remove from grill and top with your favorite cheese saute onion, mushrooms, baby spinach diced tomatoes or any of your favorite toppings. Finish with a light sprinkling of infused oil! Keep in mind; the best pizzas are topped with a less-is-more thought in mind.
About Chef Gigi:
Chef Gigi began her adventure in the kitchen as a child; then went on to mesh her passion for the culinary arts with her innate business savvy and entrepreneurial drive.
Utilizing both her acclaimed skills as a chef and her business expertise, Chef Gigi has assisted in the openings of restaurants, food divisions, as well as worked at several top hotels throughout the greater Bay Area, including launching her own full- scale event planning and catering business for a high profile client list. As a proprietor, she was profiled as one of the Top 25 Bay Area Chefs by 18 Media.
Chef Gigi later returned to her alma mater, the California Culinary Academy, where she graduated with honors, soon after she received a certificate from pastry instruction in Europe.
Returning to the United States Chef Gigi worked to hone her skills. After many years in the industry, Chef Gigi then went full circle returning to the California Culinary Academy as Dean of students; while launching the famed Le Cordon Bleu's Hospitality Management program. In addition to acting as an instructor for the academy, she also trained staff for corporate hotel chains nationwide.
Chef Gigi graduated Cum Laude from the American Intercontinental University with a bachelor's degree in Business Administration and continues to hone professional culinary skills with continuing education classes. She is the mother of two young school age daughters; who assisted in the concept and launch of KCA and continue to be active to this day.