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!**

Time:
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

Pizzas:
Fresh tomatoes
Anchovies,
Basil
Bocconcini
Olive oil and pepper to finish,

Cinnamon Rolls:
Cinnamon,
Caster sugar,
Butter,

Method:

pizzette solo (for 1)

In a large mixing bowl, add the cup of flour, yeast and sugar.

Mix in warm water to form a soft dough, add half a cup first and a few more splashes as needed.

Once the dough comes together, mix in some oil

Dough should be a lot smoother, like so. Set aside to rest for 20 mins and get your oven preheated to 180C or (350F)

Crush up some tomatoes,

Some basil from the garden!

Anchovies in the mix, (I like them salty!)

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.

Supper!!!

cinnamon buns (for a few,)

Here’s my dough in the morning, it’s stretched out nicely and there’s some nice big bubbles happening on the lower right side, ready to roll out. Preheat your oven, again to 180C (350F)

Dust down your surface with some caster sugar,

Add some sugar to the dough too,

Stretch the dough out into a flat rectangle, dust with more flour if it gets too sticky.

Dust with the cinnamon and a sprinkle more of sugar, approx 2 Tbsp should do it,

Dot with butter,

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,

Ready to bake for 20 mins in the oven,