Play-dough! (Aka, Pizza & Cinnamon Rolls)
This dough plays both ways! It started as a basic yeasted dough with flour, salt, sugar etc, into a Pizza it went for supper, then the remainders went into a bowl (aka pâté fermentee or ”old dough” method) to be proved for the next morning. Voila with the addition of cinnamon and sugar, you have breakfast!
**note because this is a basic bread dough the texture of the buns (won’t) be soft like a Danish, but I guarantee they’ll taste pretty yum!**
Dough rest time for pizza bases 30 mins, plus prep/bake time (approx 25 mins)
Overnight rest or 8 hours, then 35 mins prep/bake time for rolls
Ingredients for the basic dough:
1 cup Plain flour to start (you’ll need more flour for rolls in the morning,)
1 Tbsp yeast
1 Tbsp sugar
Warm water as required
Oil for greasing the bowl
Olive oil and pepper to finish,
pizzette solo (for 1)
I split the dough in half and kept the other ball wrapped with a little more flour and warm water to feed it overnight (sorry no pics)
But here’s the other half rolled out into a small pizzette, with the tomato & anchovy topping! Once the pizzette is cooked, turn off the oven and add a little boccocini. Let it go a little oozy and melty before you serve, finish it with some basil.
cinnamon buns (for a few,)
Next step is to roll up the dough into a log shape, next cut into neat even sections. I managed to get four decent ones with a squishy one in the middle.
I also sprinkle a teensy bit more caster sugar on the tops too,