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 until it is well incorporated, approximately 3-5 minutes.

3. Add the salt and mix for another 5 minutes.

4. Slowly add the Olitalia Extra Virgin Olive Oil, TuttOlio, or Frienn, and mix for an additional 5 minutes until the dough is no longer sticking to the mixing bowl and is smooth.

5. Take the dough out of the mixer and place it on the counter. Cover it and let it rest 30 minutes.

6. After 30 minutes, divide and scale your dough balls into your desired size. We recommend anywhere from 270g-300g for a 12″ pizza.

7. Place the dough balls in dough trays and cover them. Allow the dough balls to rest for 2 hours at room temperature before placing them in the refrigerator for a minimum of 24 hours.

8. Remove the dough balls from the refrigerator at least 3 hours before you intend to use them so they can come to room temperature.

9. On a counter dusted with Caputo Semola gently stretch your dough into a circle. Top it with Ciao Authentica Crushed Tomatoes and your other desired toppings.

10.  Transfer it to a pizza peel lightly dusted with Caputo Semola and carefully launch your pizza into the oven. 

11. Bake your pizzas in an electric oven at 600+F for approximately 5-6 minutes. Halfway through the bake, turn your pizza 180 degrees to ensure no burning and an even bake. 

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