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 | 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...
by alexandra@orlandofoods.com | Jan 14, 2025
Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven. 2. Using a kitchen spoon, cover the base of the pizza with your Ciao San Marzano DOP...
by alexandra@orlandofoods.com | Jan 14, 2025
Fill and heat your deep fryer with Olitalia Freinn High Oleic Sunflower Oil and set to 350F. 2. Stretch your dough into a rectangle shape. 3. Make one horizontal line on the top and bottom, one side of ricotta and one side broccoli rabe. 4. Then bring both outside...
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...
