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 | 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...
by Kshitij Sharma | Sep 16, 2025
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...
by alexandra@orlandofoods.com | Sep 15, 2025
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...
by Kshitij Sharma | Sep 11, 2025
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...
