Place the Caputo “00” Americana Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes.

Add 11kg of the cold water and mix for 5 minutes on speed 1.

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

Add the salt and mix for 5 minutes on speed 1.

Slowly add the Extra Virgin Olive Oil and let it mix for about 5 minutes until it is well incorporated.

Add the remaining cold water (4kg) and mix on speed 2 for 5 minutes or until well incorporated.

Remove the dough from the mixer and place it on the counter. Cover it and let it rest 30 minutes.

After 30 minutes, divide and scale your dough balls into your desired size. We recommend 735g for an 18″ pie and 625g for a 16″ pie.

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.

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

On a counter dusted with Caputo Semola gently stretch your dough into a circle. Top it with  Crushed Tomatoes and your other desired toppings.

Transfer it to a pizza peel lightly dusted with Caputo Semola and carefully launch your pizza into the oven.

Bake your pizzas in an electric oven at 575-600F for approximately 5-6 minutes. Halfway through the bake, turn your pizza 180 degrees to ensure no burning and an even bake.

Remove your pizza from the oven, slice, serve and enjoy!