Making the Biga:

1. Place Caputo "00" Americana Super , Caputo Tipo 1 and yeast in the mixer and mix on speed one for 1 minute. 

2. Add water and mix for 5 minutes on speed one.

3. The dough should be a shaggy, break and tear into small pieces and place into a large container, so the biga has room to grow. Cover the container and poke holes in the top so that the biga can breathe.

4. Let the biga rest at room temperature (65-70F) for 12 hours. If you do not plan to use the biga within 12 hours, place it in the refrigerator and remove it 12 hours before intended use. 

Final Dough:

1. Add the water to the mixer with the biga and mix for 2 minutes on speed two, until frothy and bubbly. 

2. Add the remaining Caputo "00" Americana Super and the Caputo Tipo 1 and mix for a total of 5 minutes in speed one.

3. Stop the mixer and let the dough rest for 30 minutes to autolyse; this allows the flour to fully hydrate and gives the dough a head start on gluten development. 

4. Start the machine and add the salt and mix on speed one for 5 minutes.

5. Add Olitalia Extra Virgin Olive Oil and mix for another 5 minutes.

6. Move the dough from the mixer to the counter, 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 dough balls in dough trays and let them rest at room temperature for at least 1 hour. Then, place the trays in the refrigerator for 48-72 hours.

Baking:

1. Remove your dough balls from the refrigerator at least 3 hours before intended use and let them come to room temperature. 
Preheat the oven to 600 degrees.

2. Stretch the dough on a counter lightly dusted with Caputo Semola and add your favorite toppings. We recommend our Ciao Authentica Crushed Tomatoes for a delicious tomato base and our Torre Lupara Buffalo Mozzarella or Deliziosa Straciatella for a special twist.

3. Transfer your pizza to a pizza peel and into the heated oven. 

4. Bake your pizza for 5-7 minutes, turning 180 degrees halfway through to ensure an even bake. If the oven has a vent, open it; this will help you get a crisp pie.