Bomboloni Prep In a stand mixer fitted with a dough hook, combine Caputo “00” Baking Flour, Caputo “00” Chef’s Flour, yeast, sugar, and salt. 2. In a separate bowl, combine the room temperature milk, eggs, orange zest, and vanilla. Whisk...
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...
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