NY Style White Pizza 18”

NY Style White Pizza 18”

Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour.  2. Sprinkle on your shredded mozzarella cheese, starting from the crust and working your way to the center, ensuring an even coat across the entire pie to avoid burnt spots.  3....
NY Style Pepperoni Pizza 18”

NY Style Pepperoni 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...
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...
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...
Fried Burrata & Arugula Salad

Fried Burrata & Arugula Salad

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 Olitalia Frienn in a...
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