Collection: Pizza Night Box

Russo’s Homemade Nanny Russo’s pizza dough, 3 balls of dough

Russo’s Homemade Marinara Sauce, 2 containers*

Fresh Mozzarella, 1 piece (approximately 6 oz)

Diced Mozzarella, 2 containers*

Parmesan, 1 small piece for grating

Pepperoni, sliced, 1 package

Grape tomatoes, 1 pint 

Hot House tomatoes, 2 tomatoes 

Oil and vinegar, one-half pint

Romaine lettuce, 1 head

English Cucumbers, seedless, 2 each

Basil, 1 bunch 

Onion, 2 small or 1 large

Mixed Italian Pitted olives, 1 container*

 *approximately 8 oz per container

 

COOKING INSTRUCTIONS:

There are many ways to cook your own Russo's Pizza. Here is how we make our pizza at home:
Let the dough sit on the counter for an hour before you spread it- that will allow it to arrive at room temperature gently before you start to manipulate it. Add some olive oil to the dough, then gentle spread it out on a pan (a cookie sheet is great and the dough will eventually spread to cover almost the entire sheet).
Preheat the oven to 400. Once the dough is spread, add the sauce, cheese and toppings. We like to grate parmesan on our pizza atop the toppings. We added the parmesan for this purpose (and to sprinkle on your salad).
We like to cook it for 12 minutes, then check on the progress. If your oven heats quickly, 15 minutes is usually a good amount of total baking time, but sometimes 20 minutes is better. Keep checking so it doesn’t burn.
Let it cool. Then eat.
We add some the basil for the last few moments of baking in the oven, plus we sprinkle it fresh when it comes out of the oven.


 And yes, you may freeze this dough!

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