Mortadella and Stracciatella Panini

Mortadella and Stracciatella Panini

1. Stretch the Aria Dough Ball to approximately 38″-40″ and place on a 40″ wooden pala. Pull the sides to match the width of the peel. 2. Drizzle Olitalia TuttOlio on top, then use a knife to poke holes in the dough from top to bottom (we do this to...
Vodka-Roni Roman Pizza

Vodka-Roni Roman Pizza

1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia Extra Virgin Olive Oil and let it rest for 30 minutes.  2. Evenly spread the mozzarella on top, then add the pecorino. 3. Next, add the pepperoni, making sure it is evenly...
Pear and Ricotta Dessert Pizza

Pear and Ricotta Dessert Pizza

1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia TuttOlio or Extra Virgin Olive Oil and let it rest for 30 minutes.  2. Slice the pears into thin slices lengthwise until you reach the core, then flip it over and do the same...
Fresh Spinach Pasta Dough

Fresh Spinach Pasta Dough

Preparing Spinach: Blanch spinach in boiling water for about 1 minute until wilted. Then, transfer the spinach to a bowl of ice water to stop the cooking process. Drain well and squeeze out all excess moisture. 2. (Optional) Blend the spinach in a food processor until...
Sicilian and Detroit Pizza Dough with “0” Nuvola Super

Sicilian and Detroit Pizza Dough with “0” Nuvola Super

1. Place the Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add the cold water and mix for 5 minutes on speed 1. Stop the mixer and let the dough rest for 30-45 minutes. 3. Once the dough has...
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