1. Stretch the Aria Dough Ball to approximately 38″-40″ and place on a 40″ wooden pala. Pull the sides to match the width of the peel. 2. Drizzle Olitalia TuttOlio on top, then use a knife to poke holes in the dough from top to bottom (we do this to...
1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia Extra Virgin Olive Oil and let it rest for 30 minutes. 2. Evenly spread the mozzarella on top, then add the pecorino. 3. Next, add the pepperoni, making sure it is evenly...
1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia TuttOlio or Extra Virgin Olive Oil and let it rest for 30 minutes. 2. Slice the pears into thin slices lengthwise until you reach the core, then flip it over and do the same...
1. Place the Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add the cold water and mix for 5 minutes on speed 1. Then, turn off the mixer. 3. Stop the mixer and let the dough rest for 30-45 minutes....
1. Using a food processor or an immersion blender with a high-walled glass, add your minced garlic and lemon juice and pulse for 10-20 seconds until there are no more chunks of garlic. 2. Add in the egg yolk and mix until you have a puree. 3. Add salt and pepper to...
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