It's all in the Dough.. Rosemary Pizza Dough!

3 1/2 cups unbleached all-purpose flour
2 teaspoons salt
2 1/2 teaspoons active dry yeast
1 1/3 cups warm water, about 110 degrees
4 tablespoons olive oil

4 tablespoons olive oil, plus more for sprinkling the top of the dough before baking

1 10 x 15-inch jellyroll pan brushed with 3 tablespoons olive oil

For the dough, stir together the flour and salt in a large mixing bowl. Whisk the yeast into the water and then whisk in the oil. Use a large rubber spatula to mix the liquid into the flour. Continue stirring vigorously until the dough is fairly smooth and there are no longer any dry patches. Cover the bowl with plastic wrap and let the dough rise at room temperature until it doubles in bulk, about 1 hour.

While the dough is rising, cook the onions. 
Put the 4 tablespoons oil and onions in a wide sauté pan and place over medium heat. Season very lightly with salt (the anchovies and olives are both salty) and grind over about 5 or 6 turns of the peppermill. Once the onions start to sizzle, decrease the heat to low and cook until the onions are very soft and translucent, about 20 to 30 minutes. Scrape the onions into a bowl and set aside to cool.

When the dough has risen, scrape it into the prepared pan in one piece. Lightly oil your hands and press the dough into the pan to cover it completely. If the dough resists, wait 5 minutes, then pull the dough into the corners of the pan. Cover the dough with oiled plastic wrap and set it aside until it puffs a little, about 20 to 30 minutes. (It does not need to double in bulk.)

As soon as you cover the dough, set a rack in the lowest level of the oven and preheat to 400 degrees. When the dough has puffed, use a fingertip to indent it at 1 1/2-inch intervals all over the surface, pressing firmly but without piercing the dough through to the bottom of the pan.

Drizzle the topping with 1 or 2 tablespoons of oil and sprinkle with the Kosher or coarse salt.
Bake the focaccia until it is well risen and the bottom is well colored, about 30 minutes. Lift a corner of the focaccia with a large metal spatula to check that the bottom is well done.
Use a wide metal spatula to slide the focaccia from the pan to a rack to cool.


Growing up, Friday night was Pizza or Panzerotti night. As often as I can or as time permits I like to keep these traditions with my husband and our children. It is so fun to talk with my sisters and find that they also share some of the traditions from our Italian heritage that we learned from my mom and dad and our grandparents. What has blessed us even more is being able to share them with friends and church family.
This recipe doubled feeds many at a church pot-luck or at a woman’s bible study luncheon. Sharing meals with family and friends is to me one of the most intimate forms of fellowship. Good food and good company seems to invoke good and healthy conversations.
"Then those who revered the Lord spoke with one another. The Lord took note and listened, and a book of remembrance was written before Him of those who revered the Lord and thought on His name." (Malachi 3:16)

Agape′ or Love Feast
~ a religious meal shared as a sign of love and fellowship.



Dough recipe for 2 Panzerotti’s
Pizza Sauce (recipe follows)
½ cup Olive Oil
1 ½ cups Mozzarella Cheese
1 ½ cups Provolone Cheese
½ cup Parmesan Cheese
3 cups Broccoli steamed
5 links cooked Italian sausage to your liking (I use sweet Italian Turkey Sausage)
6 large fresh Basil leaves washed and dried
2 Pizza Pans or Pizza Stones

Laurie’s Pizza dough recipe

6 ½ cups of all purpose flour
2 pkgs. Yeast or 5 tsp. active dry yeast from a jar
2 cups very warm water
1/8 cup red wine
4 tbsp. extra virgin olive oil
pinch of salt

I use my bread machine to mix the dough and then I take it out and let it rise in a large olive oiled dish with a cloth over it for about half an hour.
Or, here are the directions for step-by-step pizza dough makings by Anna Maria Volpi. *note ~ my recipe is slightly different than hers. ☺

"Italian Pizza/Panzerotto” Sauce

1 (16 oz.) can tomato sauce
2 (6 oz.) can tomato paste
1 cup finely chopped onion
2 cloves garlic finely minced
1 bay leaf
1 1/2 tsp. oregano
1/2 tsp. basil
½ cup Chianti (Red Wine)
¼ cup Olive oil
½ tsp. salt (to taste)
* water if needed
** 1/4 tsp. Sugar if needed

Sauté onion and garlic in olive oil until golden and caramelized.
Add remainder of ingredients, starting with sauce and paste; partially cover with lid and simmer 1 to 1 1/2 hours.
*If sauce is too thick add a small amount of water. Sauce should be thicker than pasta sauce.
**If sauce tastes bitter, add 1/4 tsp. sugar.
Cool before using. Makes sauce for 2 large Panzerotto’s.

Make dough. Set aside.
Make tomato sauce. Set aside.
Cook sausage until browned and no pink is showing on the inside.
Slice diagonally ½ an inch thick and around three inches long. Set aside.
Grate mozzarella and provolone cheese. Set aside.
Steam broccoli so that it is tender enough to pierce with a fork but still firm.
Thinly julienne the fresh basil, set aside.

Assemble Panzerotto

Preheat oven to 375°
This is where the fun begins!
Divide all of your ingredients for two Panzerotto’s.
Roll out dough for two Panzerotto’s on a well floured surface to a ¼ inch thickness and to a 16” diameter.
Place dough on pre-pared pizza pan. (spray with non-stick spray)
Spread olive oil on dough surface, sprinkle all over with parmesan.
On ½ of the side of dough spread a thick amount of sauce leaving about ¼ of an inch free for sealing. Layout divided portions of sausage and broccoli. Drizzle with more sauce. Layer top with lots of cheese and basil.
Gently fold remainder of dough over ingredients and pinch to seal.
Repeat process with remainder dough and ingredients.
Put into a preheated oven on middle rack. Cook for approximately 20-30 minutes.
Dough should be golden on bottom and top.

As you get more comfortable with your preparations you will enjoy making modifications to your Panzerotto with ingredients pleasing to your personal palette.
We eat a lot of veggies and I quite often make a vegetarian Panzzi for my hubby and myself.
Explore and enjoy!

Blessings from our home to yours,

Fourth of July & Apple Pie

I hope you all had a wonderful Independence Day! We enjoyed beautiful weather with cool breezes down by the San Diego shoreline of La Jolla. La Jolla's meaning “The Jewel” is so befitting for this glorious town. Only a forty-five minute drive from Temecula, the crystal aqua ocean is so dazzling, like a clear and perfect gem with coves cut out so perfectly along the coastline and the quaint backdrop of shops, restaurants and homes.

We shopped a little and walked around town being serenaded by reggae music coming from a second story café and watched the hustle and bustle of tourists while we ourselves enjoyed art galleries and chic Armani Exchange, one of the few clothing stores open for the day.

That evening we headed back home for our own festival of sorts with an all American dinner and dessert, ending the evening with a view of Temecula’s own fireworks extravaganza.

And without further ado.. a showstopper in it's own right!

Apple Pie

This is a simple pie with my favorite pastry dough recipe from Dorie Greenspan. I really think the two crusts that I continually use are Dorie’s and Nick Malgierri’s. I always have perfect results with these two recipes!

Dorie Greenspan's Pie Crust
Crust Ingredients
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

Crust Preparation
Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.

Apple Pie Filling
8 Red Apples (I used Mac Intosh)
3 tablespoons Turbinado sugar
¾ teaspoons cinnamon
¼ cup Mighty Mango Naked Juice (you can sub with juice of your choice)
½ stick butter
Bowl of cold water with a few tablespoon lemon juice;
I egg yolk and 1/8 cup cream for brushing dough.

Make crust and set aside in the refrigerator till your ready to fill. Keep remaining scraps to make dough strips for the top of your pie.

Peel and core apples. Keep in bowl of lemon doused water till time to slice.
Slice apples1/8 of an inch thick. In large mixing bowl add apple slices, sugar, cinnamon and mango juice. Stir to coat apples well. Fill pastry shell with apples. Cut slices of butter and dot apple pie filling.

Use extra dough to make strips for lattice. If you don’t want to do this you can roll out another sheet of pastry to cover the pie filling. Brush outer dough with egg yolk mixture. Place either strips or another sheet of dough cut to fit over pie filling. Pinch to seal edges. If you completely covered the pie make some vents on top of the dough to release steam while baking. Brush the top of the pastry dough with remaining egg mixture and sprinkle with Turbinado sugar.

I cover the top of my pie with foil for the first 15 minutes so it doesn’t get too brown. I would rather the apples cook all the way through on a lower temperature and longer cook time. Uncover the pie for the last 40 to 45 minutes.

Bake at 400° for 50 minutes to an hour.
Check periodically.
Serve warm with ice cream!

Buon Appetito!

Raspberry Sherry Almond
Coffee Cake

I have had so much fun working on this video.
I do have to say, there were a lot of cuts.. and second, third and fourth takes, but for now I'm happy with the outcome and look forward to future "DMC Video Productions!

I haven't learned yet how to fade out the music.. so it just cuts off at the end of the video, but my husband and I loved the music choice for this recipe and laughed a lot at some of the words. Cake, and sweets in general create a "love hate" relationship with me.. am I the only one? :)

So I hope you enjoy my first video, but more than that enjoy a yummy slice of cake with a cup of your favorite beverage.

Raspberry Sherry Almond Coffee Cake
Recipe adapted from Ina Gartens Sour Cream Coffee Cake

Ok, can anyone relate!! I love you, I hate you, I love you, I hate you.. my love affair with desserts waivers. Yes, I fall in and out of love with you. Why oh why do they cause so much joy.. but so much pain at the same time?? 
Hope you enjoy the video and the music accompaniment. xo Laurie

1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 teaspoons pure vanilla extract
2 teaspoons cream sherry
1 1/4 cups sour cream
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4-teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped almonds
1 ½ cups cleaned and dried raspberries

Sherry Sugar Syrup
¼ cup granulated sugar
¼ cup brown sugar
½ cup water
2 tablespoons cream sherry

Preheat the oven to 350 degrees F. Grease and flour a 10-inch bunt or tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla, sherry and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the almonds and then gently fold in raspberries so not to crush them.

Spoon half the batter into the pan and spread it out with a spatula. Spread streusel. over batter. Spoon the rest of the batter to cover streusel in the pan.

Bake for 50 to 60 minutes, until a cake tester comes out clean.

Syrup Preparation
Meanwhile heat sugars, water and sherry in a medium saucepan. Cook on medium high heat till sugar dissolves. Lower heat to a simmer and cook till syrup thickens, around 15 minutes. Consistency should be thinner than honey, syrup will continue to thicken as it cools. Take off heat and transfer to a porcelain or glass container to cool off.

When cake comes out of the oven, let cool on a wire rack for at least 30 minutes. Carefully transfer the cake onto a serving plate.

You can drizzle syrup over the coffee cake or have it on the side to allow for individual preference.

Ciao and Buon Appetito!