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...
by Kshitij Sharma | Oct 7, 2025
Frying Instructions Carefully dip the filled squash blossoms into the beer batter. Set aside. 2. Heat Frienn by Olitalia frying oil to 350–375°F (175–190°C) in a deep fryer or heavy pot. 3. Gently place the battered squash blossoms into the hot oil. 4. Fry until...
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...
