Tomato Pie

Tomato Pie

by | Jan 13, 2025

Place your ½ sheet Roman shell in a blue steel pan coated in Olitalia Extra Virgin Olive Oil.   2. Ladle on your Ciao Authentica Crushed Tomatoes (you can touch the crust with sauce for nice caramelization).   3. Remove 4-5 Ciao Italian Whole Peeled Tomatoes (only the...
Gluten-Free Neapolitan Pizza

Gluten-Free Neapolitan Pizza

by | Jan 10, 2025

In a mixer, add your Caputo Lievito Active Dry Yeast and baking soda to the water and mix on speed 1 for 2 minutes until dissolved.   2. To the mixture, add Caputo Gluten Free Flour and mix for 3-4 minutes until combined.   3. Next, add your salt and mix for 2...
Burrata Neapolitan Pizza

Burrata Neapolitan Pizza

by | Feb 27, 2024

To make the pizza dough, follow our Traditional Neapolitan Pizza Recipe. 2. To make the pizza sauce, follow the Ciao Neapolitan Pizza Sauce Recipe. 3. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings. 4. Transfer the...
Vodka-Roni Roman Pizza

Vodka-Roni Roman Pizza

by | Jan 25, 2024

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...
Fresh Spinach Pasta Dough

Fresh Spinach Pasta Dough

by | Jan 8, 2024

Preparing Spinach: Blanch spinach in boiling water for about 1 minute until wilted. Then, transfer the spinach to a bowl of ice water to stop the cooking process. Drain well and squeeze out all excess moisture. 2. (Optional) Blend the spinach in a food processor until...
Loading...