by Kshitij Sharma | Sep 11, 2025
Only use precooked vegetables. This ensures optimal flavor and removes the risk of excess water on the pizza during the bake (except for the cherry tomatoes). 2. Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour. 3. Ladle on your...
by Kshitij Sharma | Sep 11, 2025
Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour. 2. Sprinkle on your shredded mozzarella cheese, starting from the crust and working your way to the center, ensuring an even coat across the entire pie to avoid burnt spots. 3....
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...
