Gluten-Free Neapolitan Pizza

Gluten-Free Neapolitan Pizza

by | Jan 10, 2025

In a mixer, add your Caputo Lievito Active Dry Yeast and baking soda to the water and mix on speed 1 for 2 minutes until dissolved.   2. To the mixture, add Caputo Gluten Free Flour and mix for 3-4 minutes until combined.   3. Next, add your salt and mix for 2...
Glazed Gingersnaps

Glazed Gingersnaps

by | Dec 17, 2024

Preheat oven to 325F. 2. In a large bowl, combine Caputo “00” Baking Flour, baking soda, ginger, cinnamon, and salt. 3. In a separate bowl, combine brown sugar, Olitalia Frienn High Oleic Sunflower Oil, molasses, and eggs. 4. Slowly incorporate the dry...
Fig Jam

Fig Jam

by | Oct 2, 2024

1. Cut your figs into quarters and set them aside. 2. Place a medium saucepan on the stove over medium-high heat. 3. Add the figs, sugar, lemon juice, orange peels, and water to the pan. Stir and bring the mixture to a boil. Once boiling, reduce the heat to...
Roasted Pumpkin Puree

Roasted Pumpkin Puree

by | Oct 1, 2024

Preheat your oven to 350°F. 2. Cut the pumpkins in half and remove all the insides, especially the seeds. 3. Drizzle Olitalia Extra Virgin Olive Oil onto the flesh side of the pumpkin halves. Then sprinkle on salt, pepper, thyme leaves, sage leaves, ground cinnamon,...
Bomboloni – Italian Doughnuts

Bomboloni – Italian Doughnuts

by | Aug 22, 2024

Bomboloni Prep In a stand mixer fitted with a dough hook, combine Caputo “00” Baking Flour, Caputo “00” Chef’s Flour, yeast, sugar, and salt. 2. In a separate bowl, combine the room temperature milk, eggs, orange zest, and vanilla. Whisk...
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