by Kshitij Sharma | Sep 29, 2025
Prepare (or thaw) Caputo “00” Americana Dough Ball. 2. Prepare roasted portobello mushrooms: Preheat oven to 400F. Clean and pat dry mushrooms. Into a bowl combine mushrooms, Olitalia Extra Virgin Olive Oil, salt, pepper, rosemary, and thyme. Place mushrooms on a...
by alexandra@orlandofoods.com | Jan 22, 2025
Start by stretching the dough out flat, making sure to evenly distribute the dough into a 10-inch circle. Using a fork poke holes all over the dough. 2. Fill your deep fryer with Olitalia Frienn High Oleic Sunflower Oil and set it to 350°F. 3. Drop in your dough,...
by alexandra@orlandofoods.com | Jan 14, 2025
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. Using a kitchen spoon, cover the base of the pizza with your Ciao San Marzano DOP...
by alexandra@orlandofoods.com | Oct 2, 2024
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...
by alexandra@orlandofoods.com | Oct 2, 2024
Remove the Caputo Americana 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...
