The product I have chosen to be my final chosen product is Pizza Swirls. I have chosen Pizza Swirls to be my final product because many different fillings can be used to create different textures and colours whilst still having either fruit or vegetables in it. It will be a combination of two of my other ideas – my pizza and my Pizza Swirls. I will use the shape and idea of Pizza Swirls but will use pepperoni instead of meatballs. The fact that all of the fillings will be kept inside a layer of bread which will completely surround ...
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The product I have chosen to be my final chosen product is Pizza Swirls. I have chosen Pizza Swirls to be my final product because many different fillings can be used to create different textures and colours whilst still having either fruit or vegetables in it. It will be a combination of two of my other ideas – my pizza and my Pizza Swirls. I will use the shape and idea of Pizza Swirls but will use pepperoni instead of meatballs. The fact that all of the fillings will be kept inside a layer of bread which will completely surround the toppings, means that it is less likely for children aged 4-9, my chosen user group, to spill and make a mess.
Method
Sift flour into a mixing bowl.
Put 125ml of luke-warm water into a jug and add the 25g of yeast and 25 of sugar.
Mix until the sugar has dissolved.
Add the yeast, sugar and water mixture to the flour and mix with finger until dough is made.
Knead the dough then cover with a damp cloth and leave to rise in a warm place.
Whilst the dough is rising, cut up the peppers and meatballs.
Once the dough has risen, re-knead it then roll into a rounded oblong shape.
Place the rolled dough onto a baking tray and bake for 7 minutes.
The dough should be partly baked.
Take out the part-baked dough and put on the tomato puree, peppers, and meatballs and top it with mozzarella cheese.
Roll the pizza like a swiss roll, ensuring that all of the ingredients stay inside the dough.
Pinch closed the ends of the pizza swirl to ensure that none of the filling falls out.
Re-bake the pizza until brown and fully cooked.
Because of how my product is made, it can be produced in bulk using batch production. A conveyer belt could take each of the ingredients, wash them (where necessary), chop them and put them onto the pizza. The hardest part for the machine to do would be to roll the pizza like a swiss roll. However, the machine that is used to roll swiss rolls could also be used to roll my pizza swirls.