1. Place the Caputo “0” Aria Flour and Caputo Lievito Dry Yeast in the mixer and mix on speed one for 1-2 minutes.

2. Combine the first parts of the water and ice and add them to the mixer. Mix on speed 2 for 6 minutes. Then, turn off the mixer and let the dough rest for 30 minutes. 

3. After 30 minutes, turn the mixer on speed 1. Combine the second parts of the water and ice, add them to the mixer, and mix for 5 minutes on speed two until well-combined.

4. Add the salt and mix for 5 minutes on speed one.

5. Slowly add the Olitalia Extra Virgin Olive Oil, and mix for an additional 5 minutes on speed two until the dough is smooth.

6. Take the dough out of the mixer and place it in a large container/proofing bin for 30 minutes.

7. After 30 minutes, divide and scale the dough balls into desired size.

8. Place the dough balls in dough trays and cover them. Allow the dough balls to rest for at least 1 hour at room temperature before placing them in the refrigerator for a minimum of 24 hours.

9. Remove the dough balls from the refrigerator at least 3 hours before intended use.

10. Be sure the oven is set to 575F.

11. Once the dough has come to room temperature, stretch the dough, top it, and transfer it to a pala peel.

12. Transfer your pizza from the pala peel to the oven and bake at 575F for 8-10 minutes until golden brown. You can also par bake the pinsa for 4-5 minutes then cool to room temperature, freeze them, or leave them on a rack until ready to use.

13. Remove pizza from the oven, slice, serve and enjoy!