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WorksheetsPizza dough unit quiz
Total questions: 20
Worksheet time: 10mins
What type of flour did we use for our first dough recipe
AP flour
00 flour
wheat flour
bread flour
What is the purpose for sugar in the recipe
no purpose
color
food for yeast
flavor
what type of yeast can be used in pizza dough
fresh yeast
active dry yeast
instant yeast
all of the above
The first known type of pizza was
deep dish pizza
cheese pizza
Sicilian pizza
Margherita pizza
yeast needs time to do what before its added to the dough
foam
melt
change color
dissolve
The average temperature to bake a pizza is
400
350
425
375
A square or rectangular size pizza with a bread-like crust is called
Neopolitan Pizza
NY style pie
Sicilian pizza
deep dish
A round pizza that is known for its shape and size. can be filled with ingredients and sliced. It's known for being "deep"
NY style
Chicago style
California style
Vegan
In making garlic knots the dough needs to be brushed with what before going into the oven
parmesan cheese and herbs
garlic, Italian seasonings, butter, oil, salt, and pepper
sauce, garlic, olive oil
cheese, oil, herbs
Classic Pizza crust needs to proof prior to baking. How long should it proof for?
60-90min
no rise needed
20min
overnight
In making our pizza's our dough makes enough for two pies. What can you do if your only making one pie
freeze it
throw it out
make one big pizza
it only makes one pizza
A calzone is
folded in half
rolled
left round
is knotted
Adding too much of this ingredient to a calzone or stromboli may cause the ingredients to leak out
cheese
seasoning
sauce
oil
A stromboli is
folded in half
left round
folded in 3
is knotted
A green paste used in Italian cooking
chimichurri
pesto
salsa verde
sofrito
what needs to be spread on top of the stromboli and the calzone
cheese
garlic
eggwash
oil
A new health craze has substituted pizza dough with this vegetable crust
rice
potato
cauliflower
carrot
To remove acidity from tomato sauce you need to add
herbs
salt
cheese
sugar
what cheese is not preferable to use in pizza making because it is very oily
swiss
cheddar
blue cheese
mozzerella
which item that we made in class would you be the most excited to try
garlic knots
classic cheese pizza
Pesto Pizza
Calzone
Stromboli
