by alexandra@orlandofoods.com | Mar 7, 2025
In a mixer, add your biga flour, water, and yeast. Mix for 5 minutes (on reverse if possible), then remove from the bowl, break into small pieces, and place them in a container twice the size of the dough. Cover with plastic wrap, poke holes along the top, and let it...
by alexandra@orlandofoods.com | Mar 5, 2025
Remove Torre Lupara Smoked Buffalo Mozzarella from its packaging, drain the water, and place in an airtight container to strain overnight. 2. Prepare Ciao Marinara Sauce and set aside. 3. Preheat your oven to 350°F. 4. Using a sharp knife, poke slits into the sides of...
by alexandra@orlandofoods.com | Feb 27, 2025
Recipe by Giorgia Caporuscio In a large bowl, combine the heirloom tomatoes, cherry tomatoes, red onion, cucumber, capers, and Gaeta olives. 2. Tear or cut the gluten-free fried pizza dough into bite-sized pieces and add them to the bowl. 3. Drizzle with Olitalia...
by alexandra@orlandofoods.com | Feb 12, 2025
Pre heat your oven to 390F. 2. Place a large saucepot on a stove set to medium-high heat. Add water, milk, orange peel, lemon peel, and butter. 3. Whisk until all the butter has melted and it starts to boil. 4. Once boiling, remove the lemon and orange peels and...
by alexandra@orlandofoods.com | Feb 3, 2025
Add Caputo Semola Flour, Caputo Aria Flour, and Caputo Lievito Yeast to the mixer and mix on speed 1 for 1 minute. 2. Add water and mix on speed one for 5 minutes, then turn off the mixer and begin your autolyse for 30 minutes. 3. Once the autolyse is complete, turn...
