pizza recipe

March 15, 2016

Recipe for Pizza Dough


6 – 6 ½ cups high gluten flour

2 ¼ cups warm water

1 Tablespoon Salt

3 Tablespoons Sugar

¼ cup of Olive oil

2 packages of dry yeast or 1 cube of fresh yeast

2 ounces mozzarella cheese per crust

2 ounces freshly grated Parmesan cheese per crust

enough garlic infused olive oil to cover a few crusts


Place water in mixing bowl and dissolve yeast and sugar.  Then add 6 ½ cups flour and pour the cup of oil over the flour.  Mix with dough hook on low. Let rest 20 minutes and then add the salt.. Mix well and allow to rise for an hour before refrigerating overnight..

Mix a dough the following day in the same manner as above but work in the refrigerated dough until well blended..

Mallow to rise one hour and divide into 12 ounce dough balls.. Allow the dough balls to rise at least one hour..before stretching..

Infuse olive oil with garlic.. Brush a stretched dough ball with the olive oil and sprinkle with Parmesan cheese and shredded mozzarella cheese.

It is best to use a pizza stone first in a cold oven then turn the oven on.

Preheat oven to 550 degrees F.  and bake for 8 to 10 minutes or until golden brown.

Cinnamon Buns

March 1, 2016

1 1/2 cups warm milk

4 1/2 teaspoons dry yeast

5 1/2 ounces sugar

4 1/2 ounces softened unsalted butter

3 eggs

Add a smal amount of sugar to the warm milk along with the dry yeast.. There are three teaspoons in a Tablespoon so the amount of dry yeast is 1 Tablespoon plus 1 1/2 teaspoons .. Let the dry yeast absorb liquid and become frothy and activated…

In the bowl of a heavy duty mixer…


6 3/4 cups all purpose flour

2 1/2 teaspoons salt

add the liquid ingredients, the softened butter and the three eggs and begin to mix on low using to dough hook.. Or stir with a wooden spoon until the dough comes together.. If you work by hand you will have to add about 10 minutes bench time to really make a smooth dough..if you use the machine the dough will be smooth in a few minutes..

turn out the dough onto a clean smooth surface dusted with flour and knead into a smooth ball of dough.. Place in a bowl that has been wiped with oil.. Cover with a damp cloth and allow to rise for about two hours in a warm spot or until the dough is well doubled in size..  Turn dough out o to the flour dusted surface again and roll into a rectangle that measures 18″ in length and as wide as it will be to have a thickness of approximately 1/2″.


1 cup sugar

2 Tablespoons cinnamon

Brush onto the surface of the dough:

4 or more ounces melted unsalted butter

sprinkle cinnamon sugar over the surface

of the dough and spread evenly.. Roll and slice … 2″ slices should work..You can put the sliced cinnamon buns into piled baking pans  .. 9 X 13 but the better strategy is to bake the cinnamon rolls in muffin pans.. Jumbo muffin pans work for the slices from the whole dough or you can make the slices smaller by cutting the dough down the center lengthwise before rolling.. Then place the smaller sliced buns in smaller muffin tins..

You will need 2 jumbo muffin pans for a total of 12 large cinnamon buns or two small muffin pans for a total of 24 cinnamon buns..

2 hour rise in pans:

let the cinnamon buns rise until double their size in the tins..  Bake at 350 degrees for approximately 25 minutes.. They should be golden brown..

Cream Cheese Icing (optional)

2 ounces unsalted softened butter

1 1/2 cup confectioners’ sugar

3 ounces cream cheese

1 teaspoon vanilla extract

Blend the icing ingredients together and ice the cinnamon buns if you wish..





Straus Family Creamery

June 3, 2012

Straus Family Creamery hails from Northern California and if you are fortunate enough to live in the San Francisco Bay Area, no doubt you are well familiar with these wonderful dairy products.  For my students in Seattle, I want you to become familiar with this butter package which can be found at Whole Foods Markets or PCC Markets.

For cake makers, Straus Family Creamery Organic Unsalted Butter is about as ideal for Italian meringue buttercream as butter can get.

Fat content of 85% which is as ideal and perfect for Italian meringue buttercream as butter can get. Let the buttercream whip in the bowl for at least 10 minutes after this softened butter is added to assure the creamiest and most delightful buttercream you are ever going to ice a cake with.

Three pounds of butter will make enough buttercream to pipe dams, crumb coat and ice three tiers of cake sizes, 10″, 7″ and 4″.  Depending on whether or not you are using fondant will determine the amount of buttercream you need under the fondant layer.

TheStraus Family Creamery Organic  heavy cream can be found at PCC Markets in Seattle.

Cream as it was meant to be.

This cream is so rich and thick I had to use a knife to poke through the thick cream that formed on the top under the cap of the bottle.  Amazing!!