by alexandra@orlandofoods.com | Mar 19, 2025
Prepare your Caputo Americana artisanal dough. 2. Cut the rind off your guanciale and cut it into small cubes, keeping in mind that they will shrink when cooked. Make them slightly larger than your desired size. 3. Heat a sauté pan over medium heat. Once the pan is...
by alexandra@orlandofoods.com | Mar 7, 2025
To begin, prepare Artisan Sicilian Dough with a biga. 2. Prepare your untoasted Oreganata Style Breadcrumbs in a separate bowl and set aside. 3. Preheat your oven to 575°F. 4. Heat 2 tbsp of Olitalia Extra Virgin Olive Oil in a pan over medium heat and sauté your...
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 | Jan 22, 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 | Jan 14, 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...
