Little Sister has agreed to be interviewed about how she makes her delicious pizza dough.
Mrs Ham (MH): How did you learn how to make dough?
Little Sister (LS): From Culinary Arts at Foster Tech Center
MH: What is the Foster Tech Center?
LS: Its a program where you learn life skills. Its at Mt Blue High School.
MS: What is the key to making good dough?
LS: That's an excellent question. I don't know, I just make it.
MS: What would you like to tell people who are afraid of using yeast?
LS: There's no reason to be afraid of using it. As long as you don't put the yeast in too hot or too cold water, you'll be ok.
LS: 110-115deg, about the same as a baby bottle. Basically if you put it on your wrist and you can't feel it then it's perfect.
MS: Does anything you do to your dough set you apart from other dough makers?
LS: No.
MS: What is your favorite part about dough making? And why?
LS: Kneeding. I like to feel the dough coming together.
Pizza Dough (makes 2 large pizzas)
2 Cup warm water (110-115 deg)
4tsp yeast
2tsp sugar
2tsp salt
4 TBS oil
4 Cup flour
1. Heat water watching the temperature. Check temperature before adding yeast. Add yeast. Stir with a whisk. Allow to sit for five minutes while you are measuring everything out.
2. Combine everything together minus the flour.
3. Add flour 1/2 Cup at a time until dough is no longer shiny and doesn't stick to the bowl or spoon. You may need more or less flour.
4. Kneed dough. "The dough feels like liquid in your hands before you kneed it. When it's done it feels more like kids silly putty. I guess you could say kneed for three minutes." -Little Sister
5. Transfer into greased bowl. Cover and let rise until doubled (couple of hours).
6. Divide and roll it out. After it's rolled out allow it to rest a couple of minutes before baking.
7. Bake pizzas at 425 for 15 minutes or until crust is brown.
