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Category: Breads

Spinge Italian Doughnuts


Traditionally this is your dessert at all Pizzeria’s

My family called it “Spinge” my Sicilian side. Many also call it Zeppoli. This recipe is made typically with Pizza Dough. At least that’s how I learned back when I was 12 years old working at Pizza Town USA.

Pizza dough recipe from Casaculinarian.com

all purpose flour 3 cups (possibly more)

salt teaspoon

fast rising yeast 1 package

olive oil 2 tablespoons

warm water 1 cup (possibly more)

white sugar 1 tablespoon

In a Kitchen Aide using the dough hook add flour, salt, and sugar. Designate a hole in the middle of this mixture and add yeast package. Add olive oil and water to side of bowl and mix till dough ball is formed. For more instruction please go to my recipe page for Pizza Dough.

Let the dough proof out even a bit longer than if you were making a pizza. You will need a bench scrapper or knife and a deep fryer. Flour a surface lightly and put dough on top. Make small cuts to make your two bite doughnuts. Fry in deep fryer on 350 degrees until golden. Add to a paper bag and sprinkle confectionary sugar in the bag. Close the bag and shake it up!!! Feel like your on the board walk, Enjoy!

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Bread Bowls for Soup

bread bowls

This is not my personal recipe. I am not a baker of any kind. I usually leave that up to my wife, who is a great baker. I went to the Web and combined a few different recipes. This is what I always do when its not my own personal recipe. Well here it is:

flour 7 cups

fast rising yeast 2 package (each .25 oz.)

olive oil 2 tablespoons

salt 2 teaspoons

sugar 2 teaspoons

water to dissolve yeast in 2 oz. warm

warm water 2.5 cups

In a Kitchen Aide using your dough hook. Add 2 0z. of warm water and package of fast rising yeast. Let sit for 10 minutes. Add flour and then the rest of the ingredients. Mix low and then go medium until dough is formed. The dough should not be wet. It should come off the bowl and attach to the hook. If the dough is wet add a tablespoon of flour and continue to mix and or add till dough is not wet. If the dough is to dry and does not form a ball do the same with a teaspoon of water.

In a separate bowl add dough and olive oil all sides lightly. Cover with a wet warm paper towel. Let rise 45-60 minutes till dough doubles in size.

dough for bread bowls

After the dough is ready. Flour or corn meal a large prepping surface. Add dough to this area. Do the same to the top of the dough. Cut into six equal parts. Form into balls and put on cookie sheets with cooking spray and put into warm place to proof for 35 minutes.

cooked bread bowl

egg wash mix:

egg whites 2 beaten

sugar 1 teaspoon

After the dough has risen use half of this egg white mixture and use a pastry brush and coat bread balls. Pre-heat oven to 400 degrees. Cook for ten minutes and  pull out of the oven and finish the rest of egg mixture. Put back into the oven and 15 more minutes or so until golden brown. Enjoy!


Soup bread bowl

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Pizza Dough for Home

pizza dough


all purpose flour 3 cups and possibly up to 1 cup more

salt teaspoon

fast rising yeast 1 package 1/4 oz.

olive oil 2 tablespoons

warm water 1 cup

white sugar 1 tablespoon

In a Kitchen Aide using the hook, add flour, salt, and sugar. Make a small indention in mixture for the yeast package. Add the yeast in the area designated for it. Add olive oil to the side of bowl so it does not touch the yeast. Do the same with the water. Put mixer on slow until dough ball is formed. Use rubber spatula and add 1 tablespoon of flour at time if dough is wet. Dough is finished when in tact on hook. Remove and put in glass bowl with a drizzle of olive oil around the entire ball. Cover with plastic wrap. Let proof for 2 hours. You can use after 1 hour but I find 2 hours is best. I also like to refrigerate for one hour after proofing. It will be easier to work with.

On a clean large surface sprinkle flour. Knead dough and toss or use a rolling pin. This will make a thin crust 16 inch pie. Enjoy!

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