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....
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...
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...
Burrata with Roasted Grapes and Balsamic Strawberries

Burrata with Roasted Grapes and Balsamic Strawberries

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 your oven to 425°F.  3....
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