NY Style Pepperoni Pizza 18”

NY Style Pepperoni Pizza 18”

Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour.  2. Ladle on your Ciao Authentica Crushed Tomatoes, starting from the middle and working to the edge of the crust, leaving about ¼–½ inch for the crust.   3. Sprinkle on your Pecorino...
NY Style Cheese Pizza 18”

NY Style Cheese Pizza 18”

Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour.  2. Ladle on your Ciao Authentica Crushed Tomatoes, starting from the middle and working to the edge of the crust, leaving about ¼–½ inch for the crust.   3. Sprinkle on your Pecorino...
Coccoli/Gnoccoi Fritti

Coccoli/Gnoccoi Fritti

Coccoli/Gnocco Fritto Dust your dough into Caputo flour or semola. Gently shape and stretch your dough into a 10-12 inch rectangle.   2. Using a pizza wheel or knife cut into 4 or 6 squares. Gently place your dough squares into the fryer.  3. Using a fine mesh skimmer...
Clam Pie Pizza

Clam Pie Pizza

Clam Pie Preheat your oven to 550F.  2. Place your dough ball on a surface dusted with Caputo Semola. Stretch your pizza to 12 inches and then place it on a pizza peel lightly dusted with Semola.  3. Spread your Argentinian Chimichurri (instructions below) onto the...
Fried Burrata & Arugula Salad

Fried Burrata & Arugula Salad

Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.  2. Preheat Olitalia Frienn in a...
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