Deep Dish
I remember watching my mother make homemade pizza every Sunday night for supper. She would go the full length of making her own dough from scratch. I didn’t care about the process as nearly as much as I did the end product, yet I remembering being curious about the procedure. Before she did anything else, I recall her activating the yeast. It was a simple concoction including dry yeast and warm water which would stand for a few minutes before she mixed in the remaining ingredients.
I inquired about this process, to which she explained the purpose of the time and the yeast and the flour. But honestly…I stopped listening. All that I really gained from the information was that they yeast was what was going to make the dough rise so that she would have enough to stretch out for the pizza crust. I wondered why she had to let it rise and why she couldn’t just make enough from the start. It didn’t seem all that efficient to me.
It was my dad that really helped to clarify the effects of yeast. Inevitably the time came in my dad’s life when he was placed into a position to make the pizza for his family due to the absence of my mother on a given Sunday night. Sure, he could have made burgers or something simpler, but it was Sunday night and Sunday night was pizza night, so as to not break tradition he put his own hands to the dough. I don’t know what happened, but when the dough rose out of the bowl it was like a demon coming to an airy life of destruction. Dough was spilling over the edges and when he punched it, the dough punched back. I felt like I was living the Muppets episode of the Swedish Chef and the living dough.
After wrestling the dough through kneading and stretching, he placed the soon to be pies into the oven. The fully cooked pizzas emerged from the oven 20 minutes later to a family of astonished eyes. Rather than the usual standard thickness of hand tossed crust, what emerged was a three inch platform crust of wonder. It was like two cheese covered sheet cakes coming out of the oven. Upon the sight of it, every pizzeria in Chicago would suddenly refer to their own creations as thin crust.
I suppose the good news is that the two slabs of pizza fed the family for nearly two weeks. In fact, in a pinch we could swipe off the toppings and use the crust as hamburger buns.
The chemistry of baking is really remarkable. Jesus speaks of this phenomenon in Matthew 13. Jesus tells of how just a little bit of yeast can cause the dough to expand exponentially. Here Jesus is referring to the incredible reality of His Kingdom. Jesus’ Kingdom has “already” come…and yet there is the fullness of His Kingdom that is “yet” to come. It is the “already, but not yet,” splendor of His Kingdom.
The Kingdom of God is exponentially better than anything that anyone can ever imagine. It is the priceless pearl. It is the great treasure that is worth giving up everything for.
I am convinced that if we could truly come to see that Jesus’ promised Kingdom is better than anything else in this world, we would come to live differently.
May we come to see the great value of that Kingdom…and be transformed by it.