Fresh Mozzarella


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Galbani® Autumn Harvest Pie

Serves 1 Personal Pie (plus extra dough for more pies)


Donatella’s Homemade Pizza Dough

2 ¾ tsp. Fresh yeast or active dry yeast
4 ⅛ cups Water
2 ¾ tbsp. Sea salt
12 ⅓ cups “Double zero” flour
  Oil, for greasing
  Nonstick cooking spray


4 oz. Acorn squash, thinly sliced & roasted
2 Brussels sprouts, thinly sliced & roasted for 10 minutes in oven
2 tbsp. Extra virgin olive oil
⅓ cup Galbani Whole Milk Ricotta
2 pieces Galbani Ovoline
4 slices Imported prosciutto
  Kosher salt & freshly ground black pepper to taste



Donatella’s Homemade Pizza Dough

  1. Sprinkle yeast over water, combining in a large bowl. Let stand until yeast is creamy, about 1 minute. Stir until yeast dissolves. In another large bowl, add sea salt, then yeast mixture and flour. Stir until a soft dough forms.

  2. Transfer dough ball to a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

  3. Lightly coat another large bowl with oil. Place dough in bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm. Let rise until it doubles in size, about 6 hours.

  4. Cut dough into 9-ounce pieces and shape into balls. Place the balls on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for dough to expand. Let dough rise until doubled, 8 – 12 hours.

  5. Rest dough in refrigerator for 2 – 4 hours. Your homemade dough is now ready to be baked.  Select 1 dough ball per personal pie. (Remaining dough balls can be made into more personal pies or frozen for later, if desired.)

  6. Set oven to maximum temperature. Par-bake dough about 7 minutes.



  1. Preheat oven to 400 degrees F.

  2. Place acorn squash and brussels sprouts on a metal tray. Drizzle with olive oil and season with salt and pepper. Bake in oven for 10 – 15 minutes until lightly browned.

  3. Raise oven temperature to 500 degrees F. Spread Ricotta evenly on pizza shell. Top with brussels sprouts and acorn squash and bake for 7 – 8 minutes. Remove from oven and top with Ovoline, prosciutto, salt, and pepper.



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