by Kshitij Sharma | Sep 11, 2025
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...
by Kshitij Sharma | Sep 11, 2025
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....
by Kshitij Sharma | Jul 18, 2025
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...
by Kshitij Sharma | Jun 20, 2025
Wash all your fruits and pat them dry. 2. Slice your peaches into ¼ inch sized wedges. Place them in a bowl and coat with Olitalia Extra Virgin Olive Oil and a light sprinkle of salt. Mix well. 3. Heat your grill to a medium-high flame and place your peach slices...
by Kshitij Sharma | Jun 5, 2025
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....
