by alexandra@orlandofoods.com | Nov 7, 2025
Start by stretching the dough out flat, making sure to evenly distribute the dough into a 10-inch circle. Using a fork poke holes all over the dough. 2. Fill your deep fryer with Olitalia Frienn High Oleic Sunflower Oil and set it to 350°F. 3. Drop in your dough,...
by alexandra@orlandofoods.com | Nov 7, 2025
Stretch out your larger dough using the Neapolitan stretching method on top of Caputo Semola. Make sure to remove any excess flour after stretching, as this will burn in the oven. Then stretch out the smaller dough ball the same way and place it to the side on top of...
by alexandra@orlandofoods.com | Nov 6, 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 | Nov 6, 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 Kshitij Sharma | Nov 3, 2025
Begin poolish in a large Cambro container by whisking together yeast and water. Add Caputo Nuvola Super Flour and mix until well combined. 2. Cover with plastic tightly, pole holes on the top and let rest at room temperature for 12-18 hours. (Make sure the...
