Croissants with a Poolish

Croissants with a Poolish

Making the Poolish   Place water and Caputo Lievito Dry Yeast in a dough bin or Lexan, whisk until the yeast is dissolved.  2. Add Caputo “00” Baking Flour and mix by hand until totally incorporated, no dry flour.  3. Check mixed dough temperature is approx. 70°F...
Gnocchi Sorrentina

Gnocchi Sorrentina

The night before remove Lupara Smoked Buffalo Mozzarella from the water and place it in a container covered in the fridge. The following day cube the mozzarella, place them in paper towels and squeeze out any excess water.   2. Preheat your oven to 400F.  3. Prepare...
Fresh Gnocchi

Fresh Gnocchi

Preheat your oven to 450°F.   2. Clean and dry your potatoes, then using a fork, puncture holes all around the potato to allow the moisture to escape.   3. Place your potatoes directly on your cooking rack in your oven and bake them for approximately 45 minutes or...
Pumpkin Squash Neapolitan Pizza

Pumpkin Squash Neapolitan Pizza

Remove the Caputo Pizzeria Frozen Dough Ball from the freezer, place in a dough box, cover, and slack out for 2 hours at room temperature (65°F). 2. Remove the lid, re-ball the dough, and place it back into the tray. Place the dough tray back in the refrigerator and...
Bresaola and Fig Jam Pizza

Bresaola and Fig Jam Pizza

Remove the Caputo Americana Frozen Dough Ball from the freezer, place in a dough box, cover, and slack out for 2 hours at room temperature (65°F). 2. Remove the lid, re-ball the dough, and place it back into the tray. Place the dough tray back in the refrigerator and...
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