Mushroom Truffle Pizza

Mushroom Truffle Pizza

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...
Tavern Style Pizza

Tavern Style Pizza

In a container, combine cold water, yeast, and honey. Whisk until well combined. 2. Add the flour into a mixing bowl and mix on speed one for 30 seconds. 3. Add the water mixture to the bowl and mix 2–3 minutes until the flour is absorbed. 4. Add the salt and mix on...
Focaccia with Nuvola Super

Focaccia with Nuvola Super

1. Add the Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast to the mixer and mix for 2 minutes.  2. Add the water and mix for 5 -7 minutes. 3. Add the salt and mix for 5 minutes. 4. Add the Olitalia Extra Virgin Olive Oil, Frienn, or TuttOlio, and mix...
NY Style Straciatella Pizza 18”

NY Style Straciatella 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. Evenly disperse your...
NY Style Veggie Pizza 18”

NY Style Veggie Pizza 18”

Only use precooked vegetables. This ensures optimal flavor and removes the risk of excess water on the pizza during the bake (except for the cherry tomatoes).  2. Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour.  3. Ladle on your...
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