Making the Poolish:

1. Add Caputo “00” Americana Super along with Caputo Lievito Dry Yeast to a proofing bin and mix them well with a large whisk.

2. Add the water and mix until well incorporated. The mixture should be very wet with no visible clumps of water anywhere.

3. Cover the proofing bin tightly with plastic and poke holes at the top. Allow it to rest in the refrigerator for 18 hours.

Closing the Dough:

1. Add the water to the mixer along with the poolish and Caputo Lievito Dry Yeast and mix on speed 1 for 2-3 minutes until well incorporated.

2. Add the remaining Caputo “00” Americana Super and mix for a total of 5 minutes on speed 1.

3. Stop the mixer and let the dough rest for 30 minutes.

4. Start the mixer and add the salt on speed 1. Mix for 5-6 minutes until well incorporated.

5. Add the Olitalia Extra Virgin Olive Oil, TuttOlio, or Frienn, and mix for another 5-7 minutes until it is absorbed.

6. Once the dough is ready, move it from the mixer to the counter/workbench, cover it, and let it rest for 30 minutes.

7. After the dough has rested, divide and scale your dough balls to your desired size.

8. Place your dough balls in dough trays and let them rest at room temperature for at least 1 hour. Then, place them in the refrigerator for 24-48 hours.

To Bake:

2. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings, like our Ciao Authentica Crushed Tomatoes.

4. Bake your pizza for 5-7 minutes, turning it 180 degrees halfway through to ensure an even bake. If your oven has a venting system, make sure it is open. This will help you get a crispier product.