by Kshitij Sharma | Sep 11, 2025
Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour. 2. Ladle on your Ciao Authentica Crushed Tomatoes, starting from the middle and working to the edge of the crust, leaving about ¼–½ inch for the crust. 3. Sprinkle on your Pecorino...
by Kshitij Sharma | Sep 11, 2025
Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour. 2. Ladle on your Ciao Authentica Crushed Tomatoes, starting from the middle and working to the edge of the crust, leaving about ¼–½ inch for the crust. 3. Sprinkle on your Pecorino...
by Kshitij Sharma | Jul 3, 2025
Clam Pie Preheat your oven to 550F. 2. Place your dough ball on a surface dusted with Caputo Semola. Stretch your pizza to 12 inches and then place it on a pizza peel lightly dusted with Semola. 3. Spread your Argentinian Chimichurri (instructions below) onto the...
by Kshitij Sharma | Jun 20, 2025
Wash all your fruits and pat them dry. 2. Slice your peaches into ¼ inch sized wedges. Place them in a bowl and coat with Olitalia Extra Virgin Olive Oil and a light sprinkle of salt. Mix well. 3. Heat your grill to a medium-high flame and place your peach slices...
by alexandra@orlandofoods.com | May 5, 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. Top the dough with crumbled sausage and friarielli, making sure to distribute them...
