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

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.

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

Dust your clean surface or cutting board with Caputo Semola Flour.

Begin stretching your Caputo Americana Dough Ball to about 16

inches, and place on a peel dusted with Caputo Semola Flour.

6. Evenly sprinkle the shredded mozzarella over the dough. Place the rosemary leaves on top. Add 8 dollops of homemade fig jam in a circle around the inner crust border and 4 more dollops towards the center.

7. Lightly drizzle  Extra Virgin Olive Oil over the toppings.

8. Transfer the pizza to a deck oven preheated to 550°F-575°F. Bake for about 7-8 minutes, turning the pizza 180 degrees halfway through to ensure an even bake.

9. Once cooked and golden brown, transfer the pizza to a cooling rack. Sprinkle a handful of microgreens over the top and arrange the bresaola slices, placing 8 around the crust border in a circle and 4 towards the center.

10. Drizzle more  Extra Virgin Olive Oil over the pizza, slice, and enjoy!