Recipes — pizza

Olioveto Recipe: Pizza Al Taglio with Arugula and Fresh Mozzarella

Jenny Makes Pizza Al Taglio with Arugula and Fresh Mozzarella

Jenny is taking this time to bake, and doing a wonderful job of it. She loves this recipe from America's Test Kitchen, and is sure you will too! Give it a try. It takes very  little  actual work time, but you do have to start ahead of time as it takes 18 hours to rest the dough. All worthwhile! Try it yourself, along with your Olioveto Extra Virgin Olive Oils (EVOO). Jenny used our Moraiolo from Tenute Salmareggi for this one. Serves 4-6 people. From the America's Test Kitchen recipe magazine... "The dough for this pizza requires a 16-24 hour...

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