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By Maddie Rix
I was lucky enough to spend the first five years of my life in Italy, and what I ate in those formative years has most certainly shaped my palate and the way I eat.
My first food memory is undoubtedly of pizza. We lived in a small town on a lake about 45 minutes drive north of Rome called Trevignano in the region of Lazio. Here you can get big slabs of pizza just about anywhere; most typically pizza bianca or pizza rosso, which directly translates as white pizza or red pizza. Pizza bianca is similar to an unleavened focaccia, made with unhealthy amounts of olive oil and salt, with a crisp crust and airy texture. Pizza rosso is the same but with a thick, sweet tomato sauce baked on top. You can eat them just as they are or fold them over and stuff them with meat or cheese. One of my earliest memories is having picnics at the lake or in the Abruzzi hills with big slabs of pizza, buffalo mozzarella, prosciutto cotto and amazing ripe tomatoes.
Once my taste buds started to mature a little, I began to enjoy all the other toppings Italy had to offer. The crisp slabs of pizza we would always top with my now much-loved buffalo mozzarella and Parma ham, but I also started adding earthy Porcini mushrooms, delicate courgette flowers, salty capers and anchovies, and even thin slices of potato with rosemary. We also ate many of the classic wood-fired pizzas with an ultra-thin crispy base and an array of toppings. All were delicious and I could never decide which one to choose.
Now I’m all grown up, pizza is still one of my absolute favourite foods. A couple of years ago I went to the Amalfi coast down South, where the pizza is completely different to that of my childhood. The Napoli bases have a thick chewy crust and are beautifully charred due to the high temperature of the wood oven. The tomato sauce is sweet and tangy from the incredible tomatoes and the whole thing just tastes better.
The best pizza I have ever eaten was in the coastal town of Atrani. It came from a little hole-in-the-wall, carved out of a cliff on the beach. The base was perfect and crisp, with no tomato sauce but clouds of soft buffalo mozzarella, the sweetest cherry tomatoes, salty Parma ham, wild rocket, rich first-press extra virgin olive oil and torn basil. We ate it lying on the beach with cold beers – it was pretty special.
You can, of course, make your own pizza and get great results. In this month’s Jamie magazine Jamie tells you how to do exactly that, as well as sharing his all-time favourite toppings. We also have some great recipes on the website, including a great simple dough.
However, if I can give you one piece of advice when it comes to pizza, it’s to go to Italy and eat it as much of it as you possibly can.
This Is the Easy Homemade Pizza Dough Recipe I Swear By
If you’ve spent much time around here, you’ve probably picked up on the fact that I’m a pizza fanatic. Grilled or baked in the oven, homemade or takeout (my Austin faves are Home Slice and Swedish Hill)—I love them all. Don’t tell anyone, but I even like a thin crust pepperoni from Domino’s! But one thing I am very specific about is when I make it at home, it’s gotta be good. Enter, my easy homemade pizza dough recipe. I’ve made the same one for the past 10 years, with just a couple of small updates along the way.
The basic recipe is one I learned from Chef John Ash, based in Santa Rosa, California. In our first year of marriage, Adam surprised me by sending me to a weeklong “Culinary Bootcamp” at the CIA in Napa Valley. Not only was it a bucket list experience Chef Ash was my teacher for the week, and one day in class, he showed us how to make homemade pizza dough along with his signature technique for grilling it. It resulted in some of the best pizza I’d ever had, and I’ve been making it ever since.
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- School Breakfast Pizza: For a breakfast version of this pizza, add toppings like scrambled eggs, bacon, bell peppers, and cheese.
- School Mexican Pizza: Put a Mexican spin on classic school pizza by using ground beef cooked in taco seasoning. Add veggie toppings such as onion, bell peppers and diced tomatoes.
- Square School Pizza: If you need a smaller serving of this pizza, try using a 14-inch square pizza baking tray.
- Pizza Stick School Lunch: To make fun, dippable pizza sticks, keep the dough fairly thick and don’t roll it out too much. After baking, cut the pizza into 1-inch by 3-inch sticks. Dip in tomato or marinara sauce and enjoy!
If You Like This Recipe Try These Out
If you tried this recipe, let me know how your School Pizza turns out in the comments below!
Simple Pasta Pizza
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions, about 10 minutes. Using tongs, remove the pasta to a large bowl. Add the parmesan cheese and the sauce and toss to combine. Allow to cool to room temperature for 10 minutes.
Preheat the broiler to high.
Heat a medium oven proof nonstick skillet over medium heat. Spray the pan evenly with nonstick cooking spray. Add 1 cup of mozzarella, the eggs and basil to the cooled pasta and toss well to coat. Add the pasta mixture to the hot pan, press down evenly and gently and cook for about 5 minutes or until the bottom is starting to set and turn golden. Sprinkle the top with the remaining 1/2 cup mozzarella cheese. Place the pan under the broiler and broil for 5 minutes or until the center of the pizza is completely firm. Allow the Pizza to cool for 5 minutes in the pan. Place a large rimmed plate or baking sheet over the pan and invert the pizza. Slice into wedges and serve with more sauce if desired.
Whole Foods' DIY Pizza Ingredients | Taste Test
So I was in line at Whole Foods yesterday afternoon purchasing a quarter cow's worth of ground beef for what's sure to be an interesting day of Burger Lab testing, marveling at the efficiency of their queue management system, and quietly musing about my favorite subject for daytime musing: "What am I making for dinner?"
I happened to glance over to my left at the ready-to-bake pizzas. They sat there, tightly cling-filmed to their cardboard stretchers like a row of DOA bodies. My lip curled in an involuntary sneer. Ugh. But then! I noticed that right next to them, Whole Foods offers a complete DIY pizza kit: 22 ounces of raw dough, a pint of store-made pizza sauce, and a few ounces of freshly shredded mozzarella cheese.
Now, I'm not one to be lazy, and I'm no slouch when it comes to pizza ("serious pizza testing" comes in third just underneath "serious burger testing" and "my wife" on my favorite-things-to-do-on-a-Sunday-afternoon list), but if I could find a supply of cheap, convenient, and—above all—good pizza dough, well then, my Sunday afternoons might just become a little bit lazier.
I bought all three ingredients for a whopping total of $8.77—you can't even buy peanuts for that cheap at Whole Foods—and brought them home for closer inspection.
I decided that the best way to go about this would be to divide the 22-ounce dough ball in two, using one half to make a traditional NY-style thin-crust pizza, and the other to make a pan pizza, alla Pizza Hut, to see how well it fared in both applications.
I immediately noticed that the dough was quite dry and stiff, even after letting it rest and come to warm room temperature. I'm guessing it has a water content of around 58% or so, as opposed to the 60-65% that I prefer to work with. Still, it was properly kneaded, and passed the window pane test handily.
After letting it rise until about double its volume in a covered bowl, I tried stretching it out. This is where I ran into some problems: the dough was simply too stiff to stretch properly. Anyone whose seen an amigo working the dough station at a NY pizza joint knows that the dough should be silky and smooth, stretching out wide and thin with minimal effort. The Whole Foods dough required some serious pulling and stretching before I got it to a reasonable size.
Even then, the stretching was uneven and lumpy. Hydration is definitely the problem here.
New York Style
Still, with the help of a 500 degree oven and a pre-heated pizza stone, it emerged looking pretty good. The crust bubbled and browned nicely, with a few darker charred spots around the cornicione
The sideview shows the decent bubble structure in the cornicione, though due to difficulties with stretching, the center of the pie ended up much too thick for a true NY-style slice. This was more akin to really good Vermont Ski Lodge pizza, if you know what I mean.
The upskirt further demonstrates stretching problems: see the elephant folds of wrinkled pizza flesh? That's due to poor stretchiness, where the dough tried to shrink back on itself. Still, charring was excellent (I love my pizza stone).
As far as flavor goes, I was really blown away—this stuff is as good as the best slow-fermented doughs I've tasted. It must be due to the malted barley flour they add to the mix. Tangy, malty, full, and ever-so-slightly sweet, even the un-sauced, un-cheesed cornicione packed a flavorful punch. On the other hand, it was entirely too soft, lacking the crisp chew of a good NY slice. Not bad per se, but just not what I'm looking for in NY pizza. Maybe it'll fare better in other applications.
Speaking of sauce and cheese, I found the sauce to be slightly too dry-herb-and-garlic-powder heavy, tasting like standard-issue jarred pizza sauce, but it had a good balance of sweetness, and is superior to many by-the-slice joints around town. The cheese was excellent, melting beautifully (much better than the pre-shredded, cornstarch coated brand-name packaged cheese), with the pronounced tang and saltiness of a well-aged mozzarella. I'd buy this cheese for a number of uses.
After seeing how soft the baked dough was, I was much more confident about this second application. I rolled the dough out with a rolling pin into a 10-inch disk, then slipped that disk into a cast-iron pan slicked with extra-virgin olive oil, covered it, and let the dough rise again for half an hour before saucing, cheesing, and baking.
Success! This is the epitome of a good pan pizza: soft, thick, and tender, with a crisp, crunchy, cracker like crust on the bottom. The soft dough is a perfect match for this style. It blows my fond childhood memories of Pizza Hut out of the water.
Note to self: next time I order bad pizza, try deep-frying it in olive oil.
So final verdict? Excellent. I'd buy all the ingredients again in an instant. For 8 buck and change, and in under 2 hours (including rising time), you can have enough fresh, home-made pizza coming out of your oven to feed four (about the equivalent of 2 medium Domino's pies). It's a steal. And if you like the pan pizza style, you're in even better luck, because this produces one of the finest examples of it that I've ever tasted.
Though I don't yet have children, my goal is to father a pair of identical twins. They will be treated in exactly the same manner, except that one child will be allowed to assist me in selecting toppings and constructing pizzas during our DIY Sunday afternoons, while the other watches Rachael Ray reruns. Don't worry, I'll take careful psychological notes and blog the results. Predictions?
The Best Way to Reheat Pizza: Oven
Jocelyne Couture / EyeEm/Getty Images
Hands down, the best way to reheat pizza is in the oven. This is the most effective method (not to mention one of the most convenient methods) out there. Plus, it just takes a few minutes more than microwaving.
To reheat pizza in the oven:
- Preheat the oven to 375°. Make sure the oven has reached the desired temperature before placing the pizza inside.
- Line a baking sheet with aluminum foil. This is perhaps the most important step. Place the foil-lined sheet into the heated oven for a few minutes—this’ll ensure the pizza warms evenly and quickly when it’s reheated. Once hot, remove the sheet from the oven (don’t forget an oven mitt!).
- Reheat pizza. Place slices or slices on the hot, aluminum-lined baking sheet and bake for 7-10 minutes. Remove and enjoy your hot and crispy pizza!
Note: You can definitely reheat more than one slice at one time. However, make sure you don’t crowd the baking surface. Give each slice some room to breathe.
The Pizza Lab: Foolproof Pan Pizza
I've got a confession to make: I love pan pizza.
It would arrive at the table in a jet-black, well-worn pan, its edges browned and crisped where the cheese had melted into the gap between the crust and the pan. You'd lift up a slice, and long threads of mozzarella would pull out, stretching all the way across the table, a signpost saying, "Hey, everyone, it's this kid's birthday!" You'd reach out your fingers—almost involuntarily—grasping at those cheese strings, plucking at them like guitar strings, wrapping them around your fingers so you could suck them off before diving into the slice itself.
That perfect pan pizza had an open, airy, chewy crumb in the center that slowly transformed into a crisp, golden-brown, fried crust at the very bottom (from a heavy duty cast iron pan) and a soft, thin, doughy layer at the top, right at the crust-sauce interface. It was thick and robust enough to support a heavy load of toppings, though even a plain cheese or pepperoni slice would do.
It's been years since I've gone to an actual Pizza Hut (they don't even exist in New York, aside from those crappy "Pizza Hut Express" joints with the prefab, lukewarm individual pizzas), but I've spent a good deal of time working on my own pan pizza recipe, to the point that it finally lives up to the perfect image of my childhood pan pizza that still lives on in my mind.
I'm not talking deep-dish Chicago-style, with its crisp crust and rivers of cheese and sauce. I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might remember Pizza Hut having when you were a kid, though, in reality, most likely that pizza never really existed—as they say, pizzas past always look better through pepperoni-tinted glasses.
If only pizza that good were also easy to make. Well, here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.
The way I see it, there are three basic difficulties most folks have with pizza:
- Problem 1: Kneading. How long is enough? What motion do I use? And is it really worth the doggone effort?
- Problem 2: Stretching. Once I've got that disk of dough, how do I get it into the shape of an actual pizza, ready to be topped?
- Problem 3: Transferring. Okay, let's say I've got my dough made and perfectly stretched onto my pizza peel. How do I get it onto that stone in the oven without disturbing the toppings or having it turn into a misshapen blob?
This recipe avoids all three of those common pitfalls, making it pretty much foolproof. To be perfectly honest, every single one of these steps has been done before, and none of it is rocket science. All I'm doing is combining them all into a single recipe.
Pizza with potatoes
Adapted from a Gabriele Bonci recipe. The 24-hour rest does produce a lovely dough, as does good-quality flour.
Makes 2 large pizzas, each serving 4
1kg pizza flour (0-grade Italian flour)
7g dried fast-action yeast
700ml tepid water
40ml olive oil, plus more for greasing
For the topping for 1 pizza
300g mozzarella, blotted and torn
500g boiled potato, grated
A sprig of rosemary, roughly chopped
Salt and black pepper
1 Mix the flour, salt and yeast in a bowl, then add the water and olive oil. Stir into a soft, sticky, putty-like mixture. Cover the bowl with a clean tea towel and leave in a draught-free spot for an hour.
2 Scrape out the dough on to a work surface dusted with flour. With lightly floured hands or a scraper, pull the sides of the dough up and out, then fold them back over. Do this several times. Wait 10 minutes and repeat. Scrape the dough back into a clean, lightly oiled bowl. Cover with clingfilm and leave in the fridge for 24 hours.
3 Dust the work surface with flour. Cut the dough in half. Fold each piece several times as before. Then tuck into a ball. Leave to rest for an hour.
4 Set the oven to 220C/425F/gas mark 7. Gently stretch the dough on a floured surface. Use your floured fingertips to pummel and spread it out into squares, then lift on to a baking tray and press into the corners. Make a layer of mozzarella, then potato, sprinkle with rosemary, season with salt and pepper, then zig zag with olive oil. Bake for 25 minutes, or until the surface is pale golden and puffed with bubbles, the underneath darker and firm. Cut into slices and eat.
Rachel Roddy is an award-winning food writer based in Rome and the author of Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard) @racheleats
Pizza Slang 101: An Essential Guide To The Secret Language of Pizza-Makers
“Pizza culture is one of the nerdiest of food cultures,” says author Scott Wiener. (He would know. After all, Wiener possesses the world’s largest collection of pizza boxes.)
The foodstuff’s long-time association with late-night fuel for programmers and engineers glued to their computer screens certainly supports that idea. But watching contemporary masters like Anthony Mangieri of Una Pizza Napoletana elevate the craft into an almost solemn art form speaks to something even more relevant—that pizza breeds fanaticism, plain and simple. That type of singular, monomaniacal obsession is supportedy insider’s-only jargon, as a way toistinguish the true pizzaboisਏrom the mere pretenders.
The fact that pizza arrived to America as an immigrant food probably created the need for its own vernacular, says NYC-based pizza tour guide Alexis Guerreros. “The furious competition, back-stabbing, family feuds added to it too.”
But as much as we love feeling a part of this ritualized language, the reason for slang, some believe, is really to sustain theਏolks grinding it out in front of the oven, churning out pie after pie, seven days a week.
“Having a handful of code words and cherished symbols you use among your fellow comrades is something that’s not for the customers, or even the owners,” says Brian Dwyer, who heads marketing for the Pizza Brain pizza museum. “It’s for the people in the shit, doing it every damn night.”
To salute the tireless work of these pizza-makers (and attempt to gain deeper access into their world), we called upon several pizzeria owners, historians, and writers to draw up a comprehensive vocabulary sheet. Our panel includes:
- Mark Bello, Pizza A Casa Pizza School in NYC
- Brian Dwyer, PR for Pizza Brain, the world’s first pizza museum
- Frank Pinello, owner of Best Pizza
- Scott Wiener, author and founder of Scott’s Pizza Tours
- Adam Kuban, proprietor of Margot’s Pizza pop-up, founder of the now-defunct pizza blog Slice
- Brian Hernandez,PMQ‘s test chef
- Miriam Weiskind, tour guide at Scott’s Pizza Tours
- Alexis Guerreros, tour guide at Scott’s Pizza Tours
- Kenji López-Alt, managing Culinary Director at Serious Eats and creator of The Food Lab
- Jamie Slater, GM at Big Daddy’s Pizzeria
The result of somebody picking up a slice of pizza fresh out of the oven and all the toppings sliding right off of the crust.
The leftover pieces of crust that areiscarded on a plate.
That stringy connection of cheese from a slice to the pizza, or mouth of pizza eater. Typically used in TV ads for extra-cheesy pizzas.
Prince St. Pizza, Sicilian slice. Photo courtesy Adam Kuban
When cheese pulls of the top of a slice.
The placement of cheese on top of the toppings so they won’t slide around.
Exposed sauce between end of cheese and beginning of crust.
A raised lip on the circumference of a pizza’s crust. Typically used in reference to the rim of a Neapolitan-style pizza. A way of differentiating the crust around the perimeter from the crust on the bottom of a pie.
Dom DeMarco of Di Fara. Photo by Chris Schonberger
What a slice is referred to in Old Forge, PA. Best exemplified by Salerno’s Café.
A hole in the dough (typically panic moment, as you don’t want the sauce and cheese to leak onto the oven).
Used when portioning balls of doughਏor service. It’s the act of taking dough from one’s main mix and working it into a undersized ball to make it the correct weight/size for a single pie.
This phrase signals that you need a pizza fast because of some sort of error with the first attempt.
The main opening of a coal-fired brick oven
Colony Grill in Stamford, CT. Photo by Liz Barclay
A customer who wants a drink.
The kind of pizza made at home in a sheet pan before the days of the pizza stone. The dough is pushed out to the edge, and then topped and baked. The major characteristic is that the crust has not had time to proof, unlike the Sicilian slice, which has more air in the crust. Grandma slices are thinner and more dense, whereas Sicilian slices are thicker and puffier.
Hole structure, or crumb
The network of gluten fibers in a crust that create a lattice-like net in the interior of the crust. This term is shared with the larger bread-baking world.
A slice from a perfectly cut pizza.
The phenomenon whereby small bubbles along the rim of a pizza puff up and are burned black. Mostly happens in the intense heat of a wood-fired oven (but sometimes in coal-ovens or other blazing-hot ovens). If done right, the spots aren’t acrid or bitter, and they are actually a desirable trait among many pizza fans and pizza-makers.
Term used to describe low-moisture mozzarella cheese.
Pizzas ready to be loaded into the oven.
A circular pizza cut into squares. Mostly found in St. Louis.
Word commonly used to describe an entire pizza the term tends to be used more on the east coast
Pie in the sky
Passing stretched dough to the other side of the line (applies to spaces with a bigger kitchens).
Dani’s in Kew Gardens, NY. Photo by Liz Barclay
When an order is up and ready to be taken to a table.
A.k.a., pizza burn or roof burn𠅊 burn on the roof of your mouth from pizza that’s too hot.
Pizzaiolo/pizzaioli (masculine) & pizzaiola/pizzaiole (feminine)
Italian for pizza maker. Note the masculine and feminine forms a lot of people mess this up. Also, like cornicione, it’ll make you sound like an ass if you’re using it outside the Neapolitan context.
If you order a “plain” in New Haven, it means no cheese. In NYC, you say slice for a regular cheese, not n I have a cheese slice.” Depending on where you are in the country, the word takes on different meanings.
Another name for ricotta, often used in Newark. “Let me get a slice with pot cheese on top.”
A warning that lots of tourist types just walked in. Be advised: bad tips, clueless ordering, messy tables, lots of questions about ‘how the menu works.’
A mezzaluna or curved blade for cutting Chicago deep-dish pizzas.
When the crust gets damp from too much liquid on top, or from enclosure in the pizza box.
Sauce 𠆞m all, cheese 𠆞m all
An instance where a bunch of plain pies have just been ordered. Means treat everything on the line the same way.
Newark parlance. When a pie comes out perfectly (i.e.. golden color on the edge of the crust, sauce peeking out from the edge of the cheese, cheese is evenly toasty, orange oil glistening), it’s called a Sinatra.
Slap out some skins
The act of stretching out dough balls.
Snag ‘n’ drag
The action of taking a slice of pizza from the tray—you must snag, then drag, horizontally to ensure nothing slips off the crust
Usually used in connection with an inexperienced dough thrower. Sometimes the skin is uneven, and the dough tends to have thin spots in the center of the pie from carrying a heavy load of toppings. When it’s loaded in the oven it may develop a small hole, which must be cut so the the hole doesn’t sit in the middle of a slice. Sometimesꃊlled a holey (holy) pie, this type of amateur-hour pizza isommonly referred to as a Sunday pie.
When the guy running the oven is swinging a hot pie out of the heatਊndoesn’t want to hit someone. So ifਊ personꃊlls “swingin’ hot,” everyone freezes until the pie touches down on the “LZ” (landing zone).
Pie is cut in unequal size slices. (Momma Bear, Papa Bear, and Baby Bear slices—too large, too small, just right)
“Tip Jar Time,” meaning, a bunch of customers just walked in𠅏igure out how to free up some of their loose cash.
Upskirt, or under the hood
Checking out the bottom of the crust to inspect char marks.
Refers to fresh mozzarella.
White House (a.k.a., The Obama)
Used to describe whether a pizza is to-go or for the house. Theꂾst selling pie at Best Pizza is the white pizza. So if they’re cooking white pizza for the house, they call it a white house, which then became the Obama. “I need an Obama!”
Pizza Preschool Activities, Crafts, Games, and Printables
Pizza Preschool and Kindergarten Activities, Games, Printables, and Crafts. Ooey, gooey, chewy and cheesy pizza is fun, any way you slice it! Children are sure to love this theme dedicated entirely to one of their favorite foods. Pizza's versatility lends itself to all sorts of games and activities involving colors, shapes, numbers, fractions, and vocabulary development. In addition, children can help out in the kitchen concocting everything from English muffin pizzas to fruit pizzas to applesauce pizzas. This theme is educational and delicious. It's as if it was made to order!
Samples of our pizza preschool and kindergarten crafts, activities, lessons, games, and printables available in our KidsSoup Resource Library:
Activities and Lessons
Booklets and Other
Pizza Preschool and Kindergarten Activities, Rhymes, and Printables
This Is the Way We Make a Pizza Pie
Original Author Unknown
(Tune: Here We Go Round the Mulberry Bush)
This is the way we mix the dough,
mix the dough, mix the dough
This is the way we mix the dough
to make a pizza pie. (mixing motion)
Continue with the following verses:
This is the way we knead the dough. (kneading motion)
This is the way we roll the dough. (rolling motion)
This is the way we toss the dough. (tossing motion)
This is the way we spread the sauce. (spreading motion)
This is the way we sprinkle the cheese. (sprinkling motion)
This is the way we bake the pizza! (pantomime putting pizza in over)
Ending Verse: This is the way we eat the pizza! (pantomime eating)
Pizza Activities and Games:
Pizza Box Bean Bag Toss
Cut large circular holes in the tops of pizza boxes. Make them different sizes to provide for extra challenge. Place the boxes outside or in an open area of the room and let children practice tossing bean bags inside the holes.
Visit a Pizzeria
Take a field trip to a local pizzeria for a tour. Children can take what they learn from the experience and incorporate it into their own pizzeria dramatic play. Plus, the pizzeria owner will more than likely be happy to donate a few pizza boxes and some napkins to the classroom.
Place a variety of pizza topping pictures in the middle of the table or on the board. Secretly choose a topping and then give children clues about the topping. Example: It's crunchy and green = green pepper. Invite children to guess the item. Repeat the process with the remaining items.
What topping is missing?
Let children cover their eyes. Remove one topping. What topping is missing?
Hand out a clothespin to each child. Let children open and close the clothespin. Hold up a pizza number card. Ask children to tell you how many hot pizzas came out of the oven. Next, let one child clip her/his clothespin on the card and pass to the child next to him/her. The child in turn uses his/her clothespin to take the pizza card and pass it to the child next to him/her. Repeat until the pizza card made its way around the circle.
Pizza Order Sequencing
Place Pizza Number Cards and clothespins in a small basket. Secure a clothesline in your classroom or between to chairs. Children clip the pizza cards in order.
Pizza Pretend Play
Let children play the role of a pizza chef and play creatively as they pretend make different pizzas using felt pizza toppings. Cut round pizza shapes and toppings out of felt. Place the toppings inside small containers. Turn a box into an pizza oven by wrapping it in brown paper or aluminum foil. Print our pizza order forms and let children order a pizza. The cooks will in return make the pizzas and deliver them to the children when they are done.
Pat-a-Cake Pizza Man
Original Author Unknown
Pat-a-cake, pat-a-cake, Pizza Man.
Make me a pizza as fast as you can!
Roll it and toss it and sprinkle it with cheese.
And don't forget the pepperonis, please!