1. Place the Caputo “00” Americana and Caputo Lievito Dry 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 until all of the flour is incorporated.
3. Add the salt and mix for 5 minutes on speed 1.
4. Add the Olitalia Extra Virgin Olive Oil, TuttOlio, or Frienn, and mix for 5 minutes until it is completely absorbed.
5. When the dough is nice and smooth, remove it from the mixer, place it on a counter/workbench, and let it rest for 30 minutes.
6. Scale and divide your dough into dough balls of your desired size. We recommend 22oz dough balls for a 16×16 pan.
7. Place your dough balls in a dough tray and let them sit at room temperature for 1 hour. Then, transfer the dough trays to the refrigerator for a minimum of 24 hours. We recommend leaving them in the refrigerator for 48 hours.
8. Remove your dough balls from the refrigerator the morning of intended use.
9. Brush your pans with oil and gently stretch your dough balls into the pan, making sure you reach all corners and edges.
10. Cover the pans and allow the dough to rest at room temperature for 4-6 hours.
11. Once the dough has risen, add your toppings and bake at 550-600F for 7-9 minutes.
12. Remove the pizza from the oven, slice, serve, and enjoy!
Meet the chef
Meet the chef
