This week our Masterclass students rolled up their sleeves and leapt into the delicious world of pizza making, but wait - we added a dash of science!

The class began by exploring the magic behind dough rising. Students combined warm water and sugar with dried yeast, activating the tiny cells that produce carbon dioxide. The carbon dioxide gas fills thousands of little bubbles in the dough and this is what gives the dough its airy texture when cooked.

Once the dough was ready it was spread with a rich tomato sauce. Then the students topped their pizzas with fresh broccolini, spinach, capsicum and herbs all grown in our own school garden. A generous sprinkle of cheese completed their masterpieces.

With the aroma of pizza in the air we all sat down to share our creations.

Here is the recipe, why not try it at home over the holidays?