NY Style Cheese Pizza 18”

NY Style Cheese 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. Sprinkle on your Pecorino...
Mediterranean Chicken Kebabs

Mediterranean Chicken Kebabs

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...
Coccoli Gnocco Fritto

Coccoli Gnocco Fritto

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...
Watermelon Caprese

Watermelon Caprese

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...
Clam Pie Pizza

Clam Pie Pizza

Clam Pie Preheat your oven to 550F.  2. 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.  3. Spread your Argentinian Chimichurri (instructions below) onto the...
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