by alexandra@orlandofoods.com | Jan 13, 2025
Fill your fryer with Olitalia Frienn High Oleic Sunflower Oil and set to 350°F. 2. Stretch your dough completely flat on a table coated with Caputo Semola Flour. You’ll want to stretch it to about 10 inches round. 3. Spread the ricotta on the bottom half of...
by alexandra@orlandofoods.com | 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...
by alexandra@orlandofoods.com | 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...
by alexandra@orlandofoods.com | 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...
by alexandra@orlandofoods.com | 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...
