1. Place the Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes.

2. Add the cold water and mix for 5 minutes on speed 1. Then, turn off the mixer.

3. Stop the mixer and let the dough rest for 30-45 minutes.

4. Once the dough has rested, turn on the mixer and mix it for 2 minutes. Then, add the salt and mix for 5 minutes on speed 1.

5. Slowly add the Olitalia Extra Virgin Olive Oil, Olitalia TuttOlio, or Olitalia Frienn and let it mix for about 5 minutes until it is well incorporated. For the last 2 minutes, mix it on speed 2. 

6. Once the oil is incorporated, turn off the mixer and let the dough rest in the bowl for 30 minutes.

7. After 30 minutes, turn the mixer on speed 2 and mix for 2 minutes.

8. Remove the dough from the mixer and place it on the counter.

9. Divide and scale your dough balls into your desired size. We recommend 600g for Detroit’s in a 10×14 Detroit pan and 1200g for Sicilian’s in a 12×18 pan.

10. Place the dough balls in dough trays and cover them. Allow the dough balls to rest for at least one hour at room temperature then place them in the refrigerator for a minimum of 24 hours.

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

12. Stretch your dough balls on a a lightly floured surface and place them in pans lightly brushed with Oltialia Extra Virgin Olive Oil, TuttOlio, or Frienn. 

13. Cover the pans with plastic and allow them to proof until they have doubled in size, at least 3-4 hours.

For Sicilians:. ladle on Ciao Authentica Super Crushed Tomatoes and par bake them at 575F for 5-6 minutes. Allow them to cool completely, then cover them in plastic. You can freeze them for future use. When you are ready to bake and serve, if frozen, allow them to defrost for 5 minutes, then top with cheese, more Ciao Authentica Super, and toppings of your choice. Bake at 600F for 3-5 minutes. 

For Detroits: Drizzle Olitalia Extra Virgin Olive Oil or TuttOlio on top and bake them at 575 for 5-6 minutes until golden brown. Allow them to cool completely, then wrap them in plastic and freeze. When you are ready to bake and serve, if frozen, remove them from the freezer and allow them to defrost for 5 minutes. Place them back in the Detroit pans and cover the walls with shredded cheese and place them back in the oven for at 575 for 2-4 minutes. Allow them to cool for 1 minute and then top as you please. We recommend using Ciao Authentica Super Crushed Tomatoes.