Homemade Pizza and Focaccia. Two baked products that are cornerstones of the Italian culinary tradition.
And if pizza is of Neapolitan origin, focaccia definitely originates from Liguria.
Two different doughs and toppings for two true queens of Italian baking.
Crispy no-yeast Italian pizzette are thin, mini pizzas made only with wheat flour, rice flour, extra virgin olive oil and a tomato topping. No rising time, they're perfect for an…
Italian Chickpea Flatbread, or Farinata Genovese, is a thin, crispy, gluten-free flatbread from Genoa. Made only with chickpea flour, water, and extra virgin olive oil, it’s perfect as a snack,…
Soft in the middle, golden at the edges — these homemade potato & rosemary mini focaccias are rustic, fragrant and dangerously moreish.
Soft and rustic, these Spinach Skillet Flatbreads are easy no-oven flatbreads made with fresh spinach, olive oil, and simple pantry ingredients.
A light and airy Pinsa Romana made with a 72-hour dough and a simple flour blend. A homemade take on Roman pizza, crisp outside and soft inside.
