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...
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...
Peach Burrata Pizza

Peach Burrata Pizza

Wash all your fruits and pat them dry.  2. Slice your peaches into ¼ inch sized wedges. Place them in a bowl and coat with Olitalia Extra Virgin Olive Oil and a light sprinkle of salt. Mix well.   3. Heat your grill to a medium-high flame and place your peach slices...
Burrata with Roasted Grapes and Balsamic Strawberries

Burrata with Roasted Grapes and Balsamic Strawberries

Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.  2. Preheat your oven to 425°F.  3....
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