1. Remove the Caputo Pizzeria Frozen Dough Ball from the freezer, place in a dough box, cover, and slack out for 2 hours at room temperature (65°F).

2. Remove the lid, re-ball the dough, and place it back into the tray. Place the dough tray back in the refrigerator and ferment for 24 hours.

3. Remove the dough tray from the refrigerator and place on a table to proof for 2-3 hours.

4. Pro-tip: Cut and strain your Lupara Smoked Bufala Mozzarella the night before to prevent pooling of water on your pizza while cooking.

5. Begin making your meatballs by rolling the ground pork into tiny spheres and placing them on a sheet pan. Bake in an oven set to 500°F for about 2-3 minutes, or until golden brown.

6. Stretch your Caputo Pizzeria Dough Ball on a surface dusted with Caputo Semola Flour using the Neapolitan stretching technique.

7. Spread the roasted pumpkin puree evenly over the dough. Add the Lupara Smoked Bufala Mozzarella, roasted butternut squash, mini sausage meatballs (about 12-16), and fresh sage leaves.

8. Slide the pizza onto a peel lightly dusted with Caputo Semola Flour.

9.Place the pizza in a Neapolitan-style oven set to 700°F-850°F. Cook for about 90-120 seconds, rotating the pizza 180 degrees halfway through for even cooking.

10. Remove the pizza from the oven and transfer it to a dish. Top with crushed walnuts, thyme leaves, and a drizzle of Mike’s Hot Honey. Serve and Enjoy!