Pizza & Cannoli Kit

This fun kit comes with both a you make pizza and cannoli kit! Fun for date night or activity with kids.

What's inside the box (all ingredients come vacuum sealed):

- 1 frozen fresh pizza dough

- red pizza sauce

- shredded mozzarella cheese

- sliced pepperoni

Freshly baked pizza must be eaten as soon as it comes out of the oven and not frozen.

Toppings: Although all toppings are welcome, we recommend not overloading your pizza with multiple toppings and keeping it light to ensure proper cooking.

Defrosting Dough: Open a vacuum sealed bag and place a frozen pizza dough ball inside oiled airtight container.  It is best to defrost it overnight in the refrigerator.  During the day of baking, take the dough out of the refrigerator 4-6 hours ahead. It is important to ensure that the dough reaches internal temperature and is soft to be stretched.

Note: We recommend using Semolina flour to drench an uncooked dough, and to dust your pizza peel to prevent the dough from sticking and burning.

About our Napoleta Dough:

Neapolitan pizza is a round pizza, roughly between 8-10” in diameter,  and characterized by a soft, thin dough with high edges.

According to the Associazione Verace Pizza Napoletana rules (AVPN), the genuine Napoletana pizza dough consists of wheat flour, traditionally double zero, 00, fresh yeast or brewer's yeast, salt, and water. The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W-value of 250–320; 11–13.5% protein), finely ground 00 flour, with no more than 20% of the flour being strong flour. (W value above 350).

The dough must be kneaded by hand or with a low-speed mixer. After the rising process, it must be formed by hand without the help of a rolling pin or other machine and may be no more than 0.25 cm in height. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F but no higher than 537 °C (1.000 °F)) oven. When cooked, it should be soft, elastic, tender, and fragrant.

Our dough is made with Caputo double zero flour, including 50% biga.  Biga is made with flour, water, and fresh yeast, then stays at the room temperature for 1 hour, and in the refrigerator for another 24 hours.  Afterwards, we mix more fresh flour, yeast, water, salt, and EVOO (extra virgin olive oil). We let our bulk dough ferment at room temperature for approximately 4-6 hours and place it in the refrigerator for another 18-20 hours.

Finally, we shape each dough ball weighing between 260-269g. (9.17-9.49oz).  We place shaped pizza balls into airtight containers and let them ferment for an hour at room temperature, and then we place them into the refrigerator for another 24 hours.

During the day of baking, we take the dough out of the refrigerator 4-6 hours ahead. It is important to ensure that the dough reaches internal temperature and is soft to be stretched.

Question: Can I use your dough for any other types of pizza?

Answer: Absolutely.  Make sure to defrost it to the recommended temperature above and you can stretch it by either hand or rolling pin and cook it inside your home oven.  Make sure to pre-heat it.

What you get in the box (all ingredients are vacuum sealed):

- 3 cannoli shells

- Cannoli filling

- Chocolate Chips

- 1 pastry piping bag

Cannoli are Sicilian Pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet and creamy filling containing ricotta cheese. Their size ranges from 9 to 20 cm. (3¹⁄₂ to 8”).

Our cannoli filling is made from 100% Italian ricotta cheese, which is drained of excess water overnight in the refrigerator, mascarpone cheese, lemon zest, and chocolate chips.

Once the shell is filled with the filling, we dunk each end into either chocolate chips, Oreo crumbles, or pistachio.