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 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
Frozen Dough Remove the dough balls from the freezer and take them out of the plastic. Place the dough balls in a dough box, cover, and slack out for 3-4 hours at room temperature (65F). Optional: For Americana dough balls, you can brush the top of them with olive...
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...
