Welcome

• 2.5 cups high-gluten or bread flour

• 1.5 cups water

• 1.5 tbsp olive oil

• 1 tsp yeast (dry or instant)

• 1.25 tsp salt

• 1 tsp sugar

• 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!

• 12 lasagna noodles
• 12 oz. cooked ground meat
• 12 oz. ricotta
• 12 oz. mozzarella
• 2 oz. Romano or Parmesan
• 32 oz. Cucina Clemente Tomato Basil

• 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.

 1lb of Ziti 

• 2 Jars of Cucina Clemente's Tomato Basil
• 1 lb. cooked ground meat of choice
• 16 oz. mozzarella cheese
• 4 oz. Romano cheese
• 2 cups ricotta cheese

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

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

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

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

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 any unopened clams.

· 2 Tbsp olive oil
· 1 lb mussels, cleaned
· 2 Tbsp chopped onion
· 2 Tbsp chopped garlic
· 2 Tbsp white wine
· Large pinch fresh basil
· ¾ cup butter
· 1 lemon

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.