YEAST FOR PIZZA BUY ONLINE RECIPES

Steps:

• Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size. 
• When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 - 60 minutes, or until doubled in size.
• Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.
• Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.

Steps:

• Heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.
• Mix the filling. Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.
• Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.
• Knead the dough. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.
• Roll the dough out. Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.
• Fill the dough. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.
• Roll the dough up. Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.
• Cut the dough. Position the log seam-side down. Cut the dough crosswise into 15 pieces.
• Fill the baking dish. Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.
• Butter the rolls. Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.
• Bake the rolls. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.
• Make the glaze. Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.
• Glaze the rolls. When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.