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...
by Kshitij Sharma | Oct 27, 2025
Frozen Dough Remove the dough balls from the freezer and take them out of the plastic. Place the dough balls in a dough box, cover, and slack out for 3-4 hours at room temperature (65F). Optional: For Americana dough balls, you can brush the top of them with olive...
by Kshitij Sharma | Sep 29, 2025
Prepare (or thaw) Caputo “00” Americana Dough Ball. 2. Prepare roasted portobello mushrooms: Preheat oven to 400F. Clean and pat dry mushrooms. Into a bowl combine mushrooms, Olitalia Extra Virgin Olive Oil, salt, pepper, rosemary, and thyme. Place mushrooms on a...
by Kshitij Sharma | Sep 16, 2025
In a container, combine cold water, yeast, and honey. Whisk until well combined. 2. Add the flour into a mixing bowl and mix on speed one for 30 seconds. 3. Add the water mixture to the bowl and mix 2–3 minutes until the flour is absorbed. 4. Add the salt and mix on...
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. Evenly disperse your...
