1. Place the Caputo “00” Americana Super 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 5=7 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 and completely absorbed.

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

6. After 30 minutes, divide and scale your dough balls into your desired size. We recommend anywhere from 1200g for a 12×16 pan.

7. Place the dough balls in dough trays and cover them. Allow the dough balls to rest for at least 1 hour at room temperature before placing them in the refrigerator for a minimum of 48 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. Once the dough has come to room temperature, brush your pans with olive oil and begin stretching your dough balls until they reach all four corners and sides of the pans. 

10.  Cover the trays and allow the dough to rise at room temperature until it has doubled in size, at least 4-6 hours. 

11. Add your toppings and bake at 600F for 7-9 until your pizza is golden brown. 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!