Mutti Parmigiano Reggiano Pizza Sauce, 14 oz Caputo Italian Superfine "00" Red Farina Flour - by Antimo Caputo 2.2 lbs Antimo Caputo Active Dry Yeast Gluten free - 3.5 oz Nonna Marida Calabrian Artisan Herbs for Pizza 3.52 oz 🍕 Classic Italian Pizza with Aromatic Herb Finish 🧾 Ingredients Using your products: Caputo “00” Flour (Chef’s Flour) – 500g Caputo Lievito Secco – 3g (about 1 tsp) Mutti Pizza Sauce (Fiorentina) – as needed Nonna Marida Herbs for Pizza – to taste Additional basics: 325 ml warm water 10g salt 1 tbsp olive oil 🔥 Instructions 1. Make the Dough In a bowl, dissolve the yeast in warm water. Add flour gradually and mix until a dough forms. Add salt and knead for about 8–10 minutes until smooth. Cover and let rise for 1.5–2 hours (until doubled in size). 2. Shape the Pizza Preheat oven to 475°F (245°C). Roll or stretch the dough into a thin pizza base. Place on a baking tray or pizza stone. 3. Add Sauce & Herbs Spread a thin layer of the Mutti Fiorentina pizza sauce. Sprinkle generously with the Nonna Marida herb mix for that aromatic Italian flavor. 4. Bake Bake for 10–12 minutes until crust is golden and crisp. 5. Finish Drizzle lightly with olive oil after baking. Optional: add fresh basil or mozzarella if you have it. ✨ What makes this special The Caputo “00” flour gives you that soft, airy, Neapolitan-style crust The Mutti sauce already has garlic & oregano—rich and balanced The herb mix adds a rustic, homemade Italian aroma
