Pizza dough recipe:

16 oz Sunrise Flour Mill Pizza Flour

10 oz tepid water (This is about a 64% hydration)

1 Tbsp fresh yeast (Red Star Dry Active seems to work best)

1 Tbsp sea salt

Add water and yeast to flour and mix with a mixer with a dough hook for 6 minutes.  Add salt and continue to mix for another 2 minutes.  If you do not have a mixer you can knead the dough on a clean floured surface.  Make a mound with the flour and yeast, add water gradually, and knead thoroughly for the same amount of time, adding salt last.

After mixing or kneading, let the dough rest and rise to at least double its size.  The time required will vary depending on the room temperature and temperature of the water used.

Punch it down and use now or put in the refrigerator for up to 24 hours.

Preparing the dough:

Portion out into four equal parts.  Work on a clean dry surface sprinkled with a little flour.  Work in a circular motion to make a nice round ball.

Lightly flour a pan that can be covered easily (eg a jelly roll pan).  Place the four balls on the pan and cover.

Making pizza:

Press raised dough ball with fingertips from the center of the ball in a circular motion moving toward the outside.  Leave a lip of dough on the edge of the circle to create a nice bubble on the outside of the pizza. As it gets bigger you can use your own technique to stretch it out more, eg getting both hands under the dough and flipping it in the air a bit, turning and stretching.  You can also continue to press and turn on the counter until it becomes the size you want.  You will find your own special way of doing this

Not turning out the way you like?  Roll it back into a ball, let it rest a few minutes and try again.

Darrold Glanville
Sunrise Flour Mill
35624 Grand Avenue
North Branch, MN 55056
Basic Pizza Sauce

2, 28-ounce cans peeled plum tomatoes with juice
4 cloves garlic, peeled and chopped finely
1 tablespoon salt
1 tablespoon sugar
1/4 cup red wine
2 teaspoons dried oregano
1 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
2 tablespoons tomato paste 

 Add all ingredients to a large saucepot. Bring to a boil for about 5 minutes. Make sure to smash the tomatoes with the spoon while mixing. After boiling for 5 minutes, reduce to a simmer for 20 minutes, stirring occasionally. This sauce can be kept in the refrigerator for up to five days. If you want to freeze it, store in airtight containers for up to three months.
Cedar Planked Salmon

8–ounce to 10–ounce salmon fillet, skinned and pinned 
1 tablespoon olive oil, rubbed over top of salmon fillet
Coarse kosher salt, to taste
6 wedges of pre-roasted Yukon potatoes
5 asparagus spears, fresh tossed in olive oil and searing seasonings
1 lemon or lime wedge per salmon fillet 

Preheat your CBO oven as instructed in the "User’s Manual." When cooking, the temperature should be about 500°F.

Rinse and then soak (untreated) cedar shake for 15 minutes in tap water. Place oiled and seasoned salmon with thickest part of salmon on thinnest part of cedar shake. Place shake in oven and cook until 3/4 of the way done. As the salmon nears the 3/4–done mark, arrange the fresh asparagus and pre-roasted Yukon potatoes. Remove when salmon is done and/or asparagus begins to toast; approximately 7-9 minutes total time.

ATTENTION! What to do if the plank explodes into flames. This seems to happen three or four times out of a hundred. We suggest having lemon wedges handy. Douse the fire with lemon juice then put the plank back in front of the flame until the fillet is done (approximately 7-9 minutes depending on how done and the size of fillet).


Heat 2 t. olive oil over medium heat.
Add 2 thinly sliced onions (white or red)
Add 1 t sugar and cook slowly – about 5 minutes
Stir in 1 t. rosemary, ½ t. salt, ¼ t. pepper
Cook 10 – 15 more minutes

Brush dough edges with olive oil
Spread with mozzarella cheese
Layer with onions
Spread with crumpled gorgonzola or feta cheese
Top with 2 T chopped walnuts

Bake 500 – 550 degrees in wood fired oven until golden brown and cheese melts

Top with arugula and chopped rosemary

Spread a thin layer of red sauce over the dough
Put on torn mozzarella balls
Pinch of salt
Sprinkle with parmesan
Drizzle with olive oil
Basil – chiffonade
Top with thinly sliced fresh tomato slices

Bake 500 degrees until golden brown and cheese melts.

1 pkg active dry yeast
3 ½ c. all purpose unbleached flour
1 c. semolina flour
1 ¾ c. water (105-115 degrees)
2 T olive oil
2 t. sea salt

Heat water to 105-115 degrees, add yeast and wait until it has foamed.  Add ½ c. unbleached flour, the semolina and olive oil with the salt.  Mix and continue working in the remaining flour.  Put dough on a lightly floured work surface and knead until smooth and tacky.  Coat a bowl with olive oil and place dough in it.  Cover the bowl with wax paper or wet towel.  Place in a warm place and let double in size; 1 ½ to 2 hours.  Punch down and re-shape into a ball and let rise again.  Or you can refrigerate this overnight and bring out 2 hours before you are going to bake your pizza.

After the second rising, punch down and shape into 4 equal portions.  Roll each into a ball.  Working on a floured surface stretch or roll into a circle.

Suggestions for vegetable choices to roast:
1 small butternut squash – cubed
1 red bell pepper
1 yellow bell pepper
Peeled and cubed eggplant
Zucchini – 1/3” thick rounds
Carrots – sliced
Sweet potato – cubed
3-4 Yukon gold potatoes – cubed or quartered
1 red onion, quartered
(You can vary types and amounts of vegetables)

Mix ¼ olive oil, 1 T chopped fresh thyme, 2 T chopped rosemary, 2 T balsamic vinegar, salt and pepper
(Optional – can add finely chopped basil)

Put your choice of vegetables in a bowl and pour the olive oil mixture over the veggies. Stir to coat.

Spread evenly in a large roasting pan.

Roast in your wood fired oven until done, approximately 35 – 40 minutes, stirring every 10 minutes. 

Oven temperature approximately 475 degrees.

Sauce or oil
(Option oil)
Stuffed Mushrooms

25 Whole fresh mushrooms
1 TBSP vegetable oil
1 TBSP minced galric
1 (8 oz) package cream cheese, softened
1/4 cup grated parmesan or romano cheese (I use romano)
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Clean mushrooms with a damp towel. Carefully break off stems. Chop stems extremely fine, discarding tough ends of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan or romano cheese, black pepper, onion powder, and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on an aluminum cookie sheet or cook directly on the hearth.

Bake for 5-10 minutes in the pre-heated oven, or until the mushrooms are piping hot and liquid starts to form under the caps.

Bon Appetite!!

Note: To make the mushrooms a little heartier, I also add hot or mild Italian sausage. Fry the Italian sausage in a pan, drain the grease and let cool. Add sausage to the cream cheese mixture, then fill the mushrooms.
Marinade for Flank Steak

1 large bottle of soy sauce (I prefer Kikkoman)
1 bottle of honey
1/2 tsp Mrs. Dash
1/2 tsp garlic powder

Pour soy sauce in large container. Add the honey and mix until it dissolves. Sprinkle in Mrs. Dash and garlic powder.

Marinate flank steaks overnight.  If you are in a pinch, it still works after marinating for approximately 2 hours.

Cook on a cast iron griddle in one of the Chicago Brick Ovens. You'll never use any other appliance again!!