Plenty of strange things can happen when you're making pizza dough in the morning. For example, you might find yourself loudly singing "Peeeeee-izza crust.... Soooooo-uperstar...." to the tune of Jesus Christ Superstar. Your youngest daughter might come screaming out of her room in a panic claiming that there are strange bugs under her bed. The dog might suddenly develop a taste for raw flour and begin systematically licking the kitchen floor searching for another hit.
I'm not really surprised. I know that later this morning I'm going to find myself in a gradeschool Plinko booth handing out plastic rings and whistles. Nothing qualifies as weird anymore.
The best part about working the Plinko booth is I know I'm already guaranteed to embarrass Matilda. She knows I'm going to do something wildly inappropriate or parentlike, such as call out from across a crowded gymnasium, "HEY MATILDA, COME HERE! THAT BOY YOU LIKE IS NEXT IN LINE FOR PLINKO!"
Incidentally, here's the recipe we've been using as a pizza crust base lately. I like it because it's so elegant in its simplicity. You can tweak it mercilessly and it doesn't show bruises, which is handy because you don't want to lose custody of your lunch.
2-1/4 tsp yeast
1 tsp sugar
1 cup warm water
2 cups flour (approx.)
2 tbsp olive oil
1/4 tsp salt
Activate yeast in water and sugar (i.e., mix the first 3 ingredients together and let it sit until the yeast starts popping into little bursts of froth - my favorite part!). Mix in olive oil and salt. Add flour gradually until it feels like you could start kneading it. I'm about as exact with flour measurements as I am with following knitting patterns. Not very. Anyway, knead the dough until it's nice and smooth, then cover and let it rise until double. Punch it down (like I said, it resists bruising), and shape it into crust on a cookie sheet. Spread it really thin because it'll thicken up when you bake it. Add toppings, bake at 400 degrees until edges are brown and your toppings are done.
For the record, I like pizza much better than Plinko. And I probably always will.