15 Jul Basic Pizza Dough for Sensory Kids
Making pizza dough offers a wonderfully rich sensory experience that can be both calming and engaging for children with sensory processing needs. The process involves working with multiple textures and tactile opportunities, from the fine, powdery feel of flour to the smooth, stretchy and sticky consistency of kneaded dough. Children can explore different sensory inputs through mixing, kneading, and shaping, which provides proprioceptive feedback that many sensory-seeking kids find satisfying. This activity allows children to work at their own pace and comfort level, whether they prefer gentle touching or more vigorous kneading.
This process to plate activity has a clear beginning, middle and end, making it predictable and manageable. You can work at their own pace and comfort level, whether they prefer gentle touching or more vigorous kneading. The rewarding outcome of homemade pizza creates positive associations with hands-on cooking experiences.
The pizza dough can be made a day in advance and placed in the fridge until ready for use.
Ingredients: (makes ~ 2 large or 3 smaller pizzas)
- 1 kg plain flour (or pizza ‘00’ flour)
- 2 sachets of dried yeast
- ½ Tablespoon of salt
- ½ cup lukewarm water
- Olive oil
Method:
Step 1: Activate the dried yeast
- In a separate bowl, add ½ cup of warm water to the dried yeast with a few drops of olive oil
- Set aside for approximately 10 minutes until the solution starts to bubble, indicating that the yeast is alive
Step 2: Prepare the dough
- In a large mixing bowl, sift the flour and salt
- Make a well in the middle of the sifted flour and add the yeast solution
- Mix the water and dough together with a wooden spoon, working from the outside of the bowl to the inside. You may need to add another ¼ cup of water if the dough is too dry.
Step 3: Kneed the dough (the fun part!)
- Sprinkle some flour onto a flat surface, either a kitchen bench or large bread board
- Take the dough ball out of the bowl and place on the flour dusted surface (tip- adding olive oil to hands will mean that the dough doesn’t stick as much to fingers and will be easier to clean off)
- Kneed the dough for a good few minutes until it is a smooth round ball
(if you want to make the dough in advance, place it in a container in the fridge at this point and when you remove it from the fridge, ensure it comes down to room temperature before you progress to step 4)
Step 4: Rising the dough
- My preferred way of rising dough is in a water bath in the kitchen sink
- In a clean mixing bowl, add a tablespoon of olive oil to the bottom of the bowl (tip- this makes the dough easier to remove once it has risen)
- Add the dough ball to the bowl and cover with a tea towel or foil
- Half fill your kitchen sink with warm water and add the bowl of covered dough to the water bath. Ensure the dough does not get wet
- Leave the dough to rise for at least 1 hour, the dough will increase in size
Step 5: Dough ball to pizza base
- Cover your hands in olive oil and remove the dough from the bowl in the water bath
- Prepare some pizza trays in advance by rubbing butter onto the surface (tip- butter will stop the dough from retracting back when you stretch it on the tray)
- Take a ball of dough, the size of two small fists and place in the middle of the tray. Using your fingers stretch it out to the edges. No rolling or flipping is required!
- Let it sit aside for ½-1hr. The dough will start to rise in the tray, resulting in a lighter fluffier base, similar to a focaccia.
- Brush the face of the dough with olive oil then add the topping of your choice!
Enjoy!