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...
Artisan Burrata Pizza

Artisan Burrata Pizza

Preheat oven to 550–600°F.  2. Wash and halve the cherry tomatoes; set aside.  3. 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.   4. Evenly spread...
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...
Salsiccia e Friarielli

Salsiccia e Friarielli

Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven.   2. Top the dough with crumbled sausage and friarielli, making sure to distribute them...
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