Welcome

• High Gluten or Unbleached Bread Flour: 2.5 lbs 
• Water: 3.15 cups  
• Olive Oil: 3 tbsp 
• Yeast: 2 tsp  
• Salt: 2 tsp
• Sugar: 1 ½ tsp
• Optional: 1 egg

Instructions:

1. Mix warm water, sugar, & yeast. Let sit 5 minutes.

2. Mix flour & salt.

3. Stir yeast mix & oil into flour to form dough.

4. Work dough by hand or on low speed mixer for 8-10 minutes until smooth.

5. Let dough rise in oiled, covered bowl for 1 hr

6. Cut portions (10-12 oz each), shape into balls, let rest 35 minutes.

7. Make pizza & enjoy!

•  Use your favorite pizza dough recipe or the one above.
• Divide dough to double a hand-tossed pizza.
• Let rise 1-1.5 hours until doubled.
• Grease a deep baking dish.
• Punch down and stretch dough into the pan.
• If it resists, rest 10 minutes, then try again.
• Cover and let rise 30-45 minutes.
• Preheat oven to 475°F.
• Spread Cucina Clemente Traditional Pizza Sauce over dough, leaving a border.
• Add your favorite toppings.
• Bake 15-20 minutes until golden and bubbly.
• Cool slightly, cut into squares, and serve! 

•  Roll out two of your pizza dough balls .
• Grease an oven-safe pizza plate and place the first dough layer on it.
• Add Cucina Clemente Traditional Pizza Sauce
• Spread your favorite toppings on the bottom dough.
• Drape the second dough layer over the top, pinch the edges to seal, and poke holes in the top to vent.
• Bake in a preheated oven (475°F)  until the crust is golden and the cheese is bubbly (the last part is just for visual).
• Let cool slightly, slice, and enjoy the crispy, cheesy pie twist!

• Lasagna noodles: 12
• Cooked ground meat: 12 oz.
• Ricotta: 12 oz.
• Mozzarella: 12 oz.
• Romano or Parmesan: 2 oz.
• Cucina Clemente Tomato Basil: 32 oz.

• First layer:
  • Place 3 cooked noodles.
  • Spread 8 oz. sauce.
  • Add ½ oz. Romano, 4 oz. ricotta, 4 oz. mozzarella, & 4 oz. Meat
• Repeat for two more layers.
• Top layer is the same as first 3, minus ricotta & meat.
• Bake at 375°F for 30-40 minutes until bubbly & golden.

For Eggplant Parmesan follow same process with sliced breaded eggplant & no meat.

• Jars of Cucina Clemente's Tomato Basil: 2
• Ziti: 1 lb.
• Cooked ground meat of choice: 1 lb.
• Mozzarella cheese: 16 oz.
• Romano cheese: 4oz
• Ricotta cheese: 2 cups

Cook Ziti:

• Boil water and cook ziti for 10-12 minutes. Drain but do not cool.

Mix:

• In a pot, mix cooked ziti with sauce, ground meat, mozzarella, Romano, and ricotta cheese.

Bake:

• Pour mixture into a baking tray. Top with additional mozzarella cheese.
• Bake until cheese is melted.

· Clams: ½ lb
· Red Pepper, Black Pepper, & Salt: ¼ tsp each
·Olive Oil: 4 tbsp
· Garlic: 1 tbsp
· White Wine: ½ cup
· Cherry Tomatoes: 10
· Parsley: Just a Pinch
· Pasta Water: ½ cup 

Heat 3 tbsp oil over medium. Add tomatoes & garlic, cook until garlic is golden. Add red pepper, wine, & clams. Increase to med-high, cover until clams open (3-6 min). Add parsley & 1 tbsp oil. Remove ½ the clams, add spaghetti, mix 45 sec. Place separated clams on top, add pasta water as needed. Discard unopened clams.

· Olive oil: 2 tbsp
· Mussels: 1 lb.
· Chopped onion: 2 tbsp.
· Chopped garlic: 2 tbsp.
· White wine: 2 tbsp.
·Fresh basil: A large pinch
· Butter: ¾ cup
· Lemon: 1

Rinse mussels, remove beards, discard any cracked/open mussels. Heat oil in a pan, add mussels, cover, and cook 2 min. Add garlic & onion, mix, & cover 1 min. Add wine, basil, lemon butter sauce (½ of your lemon and butter). Heat 30-45 sec. Use the other ½ of your lemon to add if preferred. Discard any unopened mussels.