Tavern Style Pizza

Tavern Style Pizza

In a container, combine cold water, yeast, and honey. Whisk until well combined. 2. Add the flour into a mixing bowl and mix on speed one for 30 seconds. 3. Add the water mixture to the bowl and mix 2–3 minutes until the flour is absorbed. 4. Add the salt and mix on...
NY Style Stracciatella Pizza 18”

NY Style Stracciatella 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. Evenly disperse your...
NY Style White Pizza 18”

NY Style White Pizza 18”

Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour.  2. Sprinkle on your shredded mozzarella cheese, starting from the crust and working your way to the center, ensuring an even coat across the entire pie to avoid burnt spots.  3....
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...
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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