by alexandra@orlandofoods.com | Nov 7, 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 | Nov 7, 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 Kshitij Sharma | Nov 3, 2025
Begin poolish in a large Cambro container by whisking together yeast and water. Add Caputo Nuvola Super Flour and mix until well combined. 2. Cover with plastic tightly, pole holes on the top and let rest at room temperature for 12-18 hours. (Make sure the...
by Kshitij Sharma | Nov 3, 2025
Begin poolish in a large Cambro container by whisking together yeast and water. Add Caputo Nuvola Super Flour and mix until well combined. 2. Cover with plastic tightly, pole holes on the top and let rest at room temperature for 12-18 hours. (Make sure the...
by Kshitij Sharma | Oct 27, 2025
Stretch your dough to 18” then place it on a peel dusted with Caputo semola. 2. Ladle on your tomato sauce, start from the middle and work it to the edge of the crust leaving about ¼-1/2 in for the crust. 3. Sprinkle on your pecorino romano and dried oregano...
