1. Add the Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast to the mixer and mix for 2 minutes. 

2. Add the water and mix for 5 -7 minutes.

3. Add the salt and mix for 5 minutes.

4. Add the Olitalia Extra Virgin Olive Oil, Frienn, or TuttOlio, and mix for another 6-8 minutes until it is well absorbed. 

5. Once the dough is done mixing, cover it and and allow it to rest for 30 minutes. You can keep it in the bowl or place it on a counter/workbench. 

6. Once the dough has rested, divide and scale your dough into 800g balls for a 10x14 Detroit style pan.

7. Place the dough balls in dough trays or containers with covers and place them in the refrigerator for 24 hours.

8. The following day, remove the dough trays from the refrigerator and allow them to come to room temperature (over approximately 3-4 hours). 

9. Once the dough balls are room temperature, place them in your pans and gently stretch them out until they cover the entire pan and touch all 4 corners. 

10. Cover the pans with plastic and place them in a warm spot until they double in size. 

11. Once doubled in size, remove the plastic covering.  Lightly cover them with olive oil and your favorite toppings. Using two fingers, gently press dimples into the dough.

12. Bake them in the oven at 600F until they become golden brown.