Making the Dough:

1. Place the Caputo “00” Americana and Caputo Lievito Dry Yeast (or your choice of yeast) in the mixer and mix on speed 1 for 1-2 minutes.

2. Add all of the water and mix for 8 minutes on speed 1.

3. Add the salt and mix for an additional 5 minutes. 

4. Add the Olitalia Extra Virgin Olive Oil, TuttOlio, or Frienn, and mix until it is fully combined and the dough becomes smooth (approximately 10 minutes).

5. Remove the dough from the mixer, place it on the workbench/counter, cover it, and allow it to rest for 30 minutes.

6. Divide and scale dough balls into your desired size. Place them in dough trays coated with Olitalia Extra Virgin Olive Oil, TuttOlio, or Frienn, and place them in the refrigerator for 24 hours.

Par-Baking:

1. After at least 24 hours, take the trays out of the refrigerator and let the dough come to room temperature (at least 1 hour).

2. Place the dough balls in well-oiled Detroit pans. Gently stretch the dough until it touches all corners of the pan.

3. Cover each pan and let the dough rise for about 1-2 hours or until they double in size.

4. Carefully uncover each pan and bake them for 6-8 minutes at 550F.

5 Remove the par-baked crust from the pan and allow it to cool. Once cooled, the crust can be wrapped and stored for future use.

Baking:

1. Place the par-baked shell into a well-oiled pan. 

2. Apply your cheese, pressing it into the walls of the pan to help form a wall/crown.

3. Add Ciao Authentica Super Crushed Tomatoes and your desired toppings.

4. Bake at 550F for 4-6 minutes until the cheese is melted and the crust is golden brown.

5. Carefully remove the pizza from the pan, cut, serve, and enjoy!