Using Bread Before Playdough: Encouraging Creativity With a Purpose, Plus a Recipe for Yeast Pizza Crust
My Children Learning to Roll Out Tortilla Dough
Living in the Moment
As soon as my daughter Tyger could scootch about, she demonstrated that she was purposeful in her views of the world. She wanted what she did to matter. "Waste not, want not" seemed to be her theme—yet everything needed to be fun, too. So it was that, when she got a bit older, she would draw and color a detailed picture—then punch a ragged hole in it, tie a tail of yarn through the gash, and whip it about in our Great Plains breezes, calling it a kite. She was satisfied having a beautiful kite—never mind that her masterpiece got crumpled and burr-bedraggled before the hour was out.
This attitude continued to confound me, and I thought at first that she was wasteful in her tendencies. When I drew a picture, I wanted it preserved for posterity. But then I began to see that she had a kind of wisdom—an ability to live in the moment with total abandon, which I lacked. This attitude extended into many areas.
Learning Real vs. Pretend Skills
One area in which it was piercingly clear was in Tyger's refusal to have anything to do with play-dough or other traditional child's molding materials. She grew grim-faced and unpliable as the old clay I recalled molding at my Grandmother's when I tried to present her with such toys. But she took to bread doughs immediately.
Why? She was a child who regularly broke any rules and expectations of those around her and seemed to take discipline as a matter of course. Yet she was not an unhappy or particularly defiant child. In fact, she was a singing, sweet-tempered butterfly of a girl, albeit at times like a stick of dynamite. So why the refusal to enjoy what seemed to come naturally to so many of us? Was it because she couldn't eat the product? No - I made homemade playdough, so she could nibble if she wanted. Was it because the stuff smelled unpleasant to her? Probably not - judging by what I caught her playing with and eating outside. So what was the reason?
Then it came to me - she wanted her results to be useful. When she drew a picture, she turned it into something dynamic and nearly alive—a kite, or a hat, or a bracelet, crown, or a basket for dandelions and wild roses. When she made up stories, it was always with an eye to the fun that the characters had, or to the disasters they turned to their advantage. That was it, then - play-dough was not useful. You could make nothing out of it besides a droopy shape to be squashed and formed again.
Practicing Modeling and Molding Skills with Bread Dough
When next I made tortillas, I gave her a lump of dough and a tiny rolling pin. She ate half her allotment raw and rolled the other half into a barely-edible, grizzled-looking slab, many times folded, pounded, peeled up from the table, and squashed. But she was satisfied.
I made a practice of letting her "help" whenever I made bread from that point on. And not only did she begin to learn to make pancakes, yeast bread, tortillas, doughnuts, and cornbread as soon as she could walk, she also began playing with play-dough. Just for the practice of the thing, you know.
How To Make Soft Flour Tortillas
Super Quick Pizza Crust
The pizza dough recipe given below is not only quick but is as easy as they come. It can be mixed by hand and formed in as little as 15 minutes...though a better, more workable dough will be achieved by taking more time. Of course, if you wish to let the dough rise properly, the required time will increase by as much as an hour. But you don't have to allow this dough to rise - not even once, beyond the time it will take to rest the dough for rolling. It is still plenty good the quick way.
You should decide what toppings you wish to use before mixing the dough, and you can streamline the baking process by shredding or slicing cheese, cutting olives and onions, etc. beforehand. Most toppings can be kept in readiness in the refrigerator for a day or two before assembly.
If you want a more developed dough, you may allow it to rise until doubled, with the mixing bowl set in a warmish place and covered either with a damp tea towel or plastic wrap. When you touch the dough, your finger should leave a soft indent, and the dough will feel spongy. Proceed with rolling, baking, and topping as usual.
This dough recipe can be easily doubled, and yields one medium, thin-crust pizza per recipe. It may also be shaped into breadsticks, plain or with cheese or seeds added. (Try shaping it around cheese sticks!)
Ingredients For Easy Pizza Crust
- 1 cup Water, Warm, 110* F.
- 1 Tablespoon Yeast, Active
- 1 teaspoon Sugar, to feed and activate yeast
- 1 cup All-Purpose Flour, AND
- 1 cup Whole Wheat Flour, OR
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
Instructions For Making Pizza Crust - Stage 1 - Mixing
- Measure warm water, then sprinkle yeast and sugar over the top. Let sit a few moments to dissolve, then stir until cloudy and smooth (a wooden spoon or regular serving spoon work well.)
- Add flour(s) and salt. Mix until flour is incorporated. The dough may be lumpy and still fairly floury. If the dough is really dry, add literally just a dribble of water, and mix it in thoroughly, using mostly your hands. If it is very sticky, with long, wet strings of dough, add a sprinkle of flour, and mix and knead in.
Stage 1 - Mixing The Dough
Stage 2 - Kneading The Dough
1. Knead on a floured surface until fairly smooth. The dough need not be silky feeling, just not lumpy and rough with lots of brittle dough strings. (Be sparing with the flour, as using too much will make your dough tough. You may use oil on your hands if you are having trouble with the stickiness.)
2. Rest 3-5 minutes, if desired, for smoother texture while rolling. (Resting the dough allows the gluten to relax, so that the dough stretches more readily.)
Stage 2 - Kneading
How To Knead Bread Dough
Stage 3 - Rolling Out The Dough; Forming Crusts
1. Roll on lightly floured surface, to about ½” thickness. Rolling right on the oiled pizza pan usually works well. If you can't do this, roll the dough on a smooth surface, then fold it in quarters for transfer to the pan.
2. Unfold and smooth and stretch it until it is even and as thin as you want.
3. For thicker crusts, prick with a fork at about two-inch intervals, before pre-baking.
Step 3 - Rolling And Forming Crusts
Stage 4 - Baking; Freezing Or Using Now
1. Bake 5-7 minutes on an oiled baking sheet or pizza pan (you may sprinkle on cornmeal, as well, to help prevent sticking).
2. Freeze crust for later (see note below), or put on toppings and finish baking.
3. Bake 15-20 minutes, depending on thickness of toppings and desired crispness of crust. Serve hot, like usual.
Note: Leftovers may be refrigerated, and either reheated, partly covered (foil works well), or eaten cold.
Step 4 - Finishing And Baking Your Pizza Crusts
Note On Freezing Crusts For Later Use
Place waxed paper sheets between crusts, then bag or wrap in plastic wrap. Or, you may bag crusts individually in 2-gallon bags. Store in freezer, lying flat and without other items on top of them.
Suggested Pizza Toppings
Salsa or tomato sauce with herbs and spices (oregano, rosemary, cumin, garlic, dill, coriander...)
Mozzarella or other favorite cheese(s), sliced or shredded (cream cheese works, too)
Olives, green or black
- Onions, chopped or sliced in thin rings
- Greens - arugula, cilantro, etc.
- Pumpkin or sqash
- Beans (refried spread easily)
- Meat - hamburger, BBQ’d shredded beef, pulled pork, or your choice(s) - crumbled, pulled, or cubed
Did You Enjoy Making The Pizza Crust Recipe With Your Little Ones?
Edible Play-Dough Recipe Examples
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Questions & Answers
© 2018 Joilene Rasmussen