Gluten-Free Neapolitan Pizza

Gluten-Free Neapolitan Pizza

In a mixer, add your Caputo Lievito Active Dry Yeast and baking soda to the water and mix on speed 1 for 2 minutes until dissolved.   2. To the mixture, add Caputo Gluten Free Flour and mix for 3-4 minutes until combined.   3. Next, add your salt and mix for 2...
Gnocchi Sorrentina

Gnocchi Sorrentina

The night before remove Lupara Smoked Buffalo Mozzarella from the water and place it in a container covered in the fridge. The following day cube the mozzarella, place them in paper towels and squeeze out any excess water.   2. Preheat your oven to 400F.  3. Prepare...
Fresh Gnocchi

Fresh Gnocchi

Preheat your oven to 450°F.   2. Clean and dry your potatoes, then using a fork, puncture holes all around the potato to allow the moisture to escape.   3. Place your potatoes directly on your cooking rack in your oven and bake them for approximately 45 minutes or...
Glazed Gingersnaps

Glazed Gingersnaps

Preheat oven to 325F. 2. In a large bowl, combine Caputo “00” Baking Flour, baking soda, ginger, cinnamon, and salt. 3. In a separate bowl, combine brown sugar, Olitalia Frienn High Oleic Sunflower Oil, molasses, and eggs. 4. Slowly incorporate the dry...
Pumpkin Squash Neapolitan Pizza

Pumpkin Squash Neapolitan Pizza

Remove the Caputo Pizzeria Frozen Dough Ball from the freezer, place in a dough box, cover, and slack out for 2 hours at room temperature (65°F). 2. Remove the lid, re-ball the dough, and place it back into the tray. Place the dough tray back in the refrigerator and...
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