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. Sprinkle on your Pecorino...
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. Sprinkle on your Pecorino...
by Kshitij Sharma | Jul 21, 2025
If using wooden skewers, soak them in water for at least 1 hour to prevent burning during grilling. However, I recommend using metal skewers for better heat conduction and durability. 2. Wash and cut all vegetables into uniform pieces for even cooking. Place each...
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 | Jul 15, 2025
Watermelon Caprese Thaw Torre Lupara Buffalo Mozzarella Bocconcini 24 hours prior to use. 2. Strain water and pat the bocconcini dry. While the bocconcini dries, ball your watermelon using a ½ inch scoop and set aside. 3. Lightly coat watermelon in mint infused...
