Today I made pizza on the Crust Conductor bus in Copeland Park, Peckham with Chef Johnnie. We made a scrumdiliumpitous Plain Jane (margherita) with fresh Rocket, Mmm yum! So how we made was that we got the dough and patted it on flour with our palm and stretched it to about 12 inches big. I rolled it with the rolling pin and turned it half way and kept rolling until it was circular, then finished stretching it by hand. Then we added the “Secret Recipe Passata.” and we poured half a ladle spoon in to the centre of the dough and slowly spreaded it around the dough. We topped it with 100% mozzarella and used a paddle to put it in the wood-fired oven. It started bubbling up after only a minute in the oven, so it needed to be turned around to cook evenly. Once it was out, we topped it with fresh rocket and I gobbled it up on the top deck of the bus.
Published by iriscooksfood
I am a junior chef from London and I am 8 years old. I love to cook with my chef friends in their restaurants. I also love to eat out and review restaurants too (sometimes the kids menu, but usually the main menu!) View all posts by iriscooksfood