Theresa Arndt, CPA

Partner, Arndt Company

Theresa Arndt has been practicing public accounting since 1996, shortly after graduating Valedictorian from the Masters of Accountancy program at Stetson University in Deland, Florida near Daytona Beach.

Theresa Arndt, CPA

Partner

Theresa sat for the grueling 16 hour CPA exam and passed all four parts the first time; impressive considering only 12% of first time CPA candidates achieve this. This determination to succeed is an asset that Theresa can bring to your business as well.

She started her career with the then premiere “Big Five” accounting firm, Arthur Andersen. Her focus was in providing audit services to large corporations. As an Audit Manager in the Jacksonville office, she dealt with public company financials and SEC regulations. The experience she earned in this high-stakes, detail oriented environment serves her well to this day.

In 2002, she left Arthur Andersen and the big city to settle in the Ozarks, making Springfield, MO her home. Theresa then worked for a local Ozarks firm where she focused on small business and individual tax issues. The change was dramatic since an auditor is typically cast in the role of adversary: looking to find mistakes in the client's work. Theresa enjoyed the change to a partnership with her clients, and showing them how they could succeed, instead of pointing out where they had failed.

Theresa has been married to Jason, a Software Architect, since 1997. She loves to cook, loves all animals (but especially her two cats) and cannot get enough of technology and gadgets be they Apple, Android, Amazon or otherwise. She is into natural health, gardening and the outdoors.

In her own words...

The most enjoyable part of my practice is giving personal attention to my clients. It's very rewarding for me to guide them through the maze of tax and financial issues. I think my clients have come to expect professional and competent services in a relaxing atmosphere, where no one is afraid to ask questions.

I feel that owning a business should be enjoyable and rewarding...and I pride myself on helping people who have achieved much hold on to what is rightfully theirs.

- Theresa Arndt, CPA

Bet you didn't know...

Theresa is an excellent cook...and famous for her homemade pizza.

I have been asked for my pizza crust recipe so many times I have decided to post it here for easier sharing with my friends and clients. I shamelessley stole it from Cooks Illustrated. You can cook it on a pizza stone or grill if you prefer.

Cooks Illustrated is a subscription website and although I am a member myself I can't share that link with the rest of you, but here is the recipe from the same source with a little more detail

Combine the flour, yeast, honey and salt in workbowl (if using a hand mixer) or food processor. With the machine running, slowly add all but 2 tablespoons water to the mixture. With the machine still running, slowly add olive oil and process until the dough forms a ball, about 30 seconds. If you need to add the retained water add it as needed, but I typically do not. Turn the dough out onto work surface.

2 Cups Unbleached All-Purpose Flour
1/4 Cup Olive oil
3/4 cup plus 1 1/2 teaspoons of water. 100 to 105 degrees
1/2 Teaspoon Salt
1/2 Teaspoon Honey
1/2 Teaspoon instant yeast (1 & 1/4 teaspoon for quick rise)

Making the Dough

The dough can be made the day before in a slow rise or only an hour or two before as a quick rise. I can't tell the difference between the two flavor wise so I usually prefer the quick rise. The quick rise method will need a warm spot but the overnight should go into the refrigerator.

Working With the Dough

The dough will be very sticky when you start to work with it. You will want to roll it out on parchment paper and place a sheet of plastic wrap over it while you roll it out. The dough will dry out fairly quickly so if making multiple pizzas I usually roll them all out but keep them under the plastic wrap until just before I put the topings on and put them in the oven.

Topping Your Pizza

I find that some ingredients need to be dried out a bit or they release too much water and make the crust soggy. For instance I will dry out tomatoes between paper towels before putting them on the pizza... and in the case of mushrooms and black olives I actually squeeze the excess water out of the toppings. You will want to use whole milk mozzerella for best results.

The Finished Product

I find that on a pizza stone at 500 degrees it takes about 10 - 12 minutes to cook this pizza. This time varies a little depending on what you put on it for toppings, but once the cheese bubbles your pizza is ready to eat! My favorite (pictured here) is "Margherita" which is just tomato, garlic, olive oil and basil. I like this one because it doesnt require I make pizza sauce.

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