MONTANARA PIZZA

COOKING TIPS

• This dough recipe can also be made into non-fried pizza. Both Caputo Chef’s flour and Caputo Pizzeria flour work. Chef’s is a 1kg bag, so recommended for home chefs.

• At home: can be baked in the oven at 550°F on a stone - preheat the oven to 550°F with the stone inside (can also bake in a cast iron skillet - preheat in the oven as well) or on a regular sheet pan (do not need to preheat) - stretch the pizza, but leave a crust and do not make holes. Coat the crust lightly with EVOO for more color (optional). Top with your tomato sauce (Ciao Whole Peeled or Authentica) and bake for 10 minutes. After 10 minutes add your smoked buffalo mozzarella and basil and place it back in the oven on broil until the cheese is melted.

• Wood-Fired Oven: stretch your pizza - leave a crust and do not make holes - top with Ciao tomatoes, Lupara Smoked Buffalo Mozzarella, olive oil, and basil and bake.