Using an at-home stand mixer with the dough hook attachment, add in the Caputo “00” Chef’s Flour and Caputo Lievito Dry Yeast and mix for 2 minutes on speed 2. 

Next, dissolve your honey in the water and pour it into the mixer. Mix on speed 2 for 3 minutes.

Once the water is incorporated into the dough, add the salt and mix for 2-3 minutes on speed 2.

Next, add the Olitalia Extra Virgin Olive Oil and mix for another 2-3 minutes until combined.

Leave the dough inside the bowl, cover with plastic, and let it rest for 1 hour.

After resting, remove the dough from the bowl, scale each dough ball to 280g and shape them into a round dough ball.

Place the dough balls into a tray and allow them to rest at room temp for 2 hours before placing them in the refrigerator overnight to ferment. 

Be sure to remove the dough 4-5 hours before intended use.

Place a baking steel, pizza stone, or sheet pan in your oven for at least  30-40 minutes at 550F to allow it to get to the appropriate temperature. This will ensure a crisp crust. 

If you are using a pizza steel/stone, stretch your pizza on a counter lightly dusted with Caputo Semola, then spread an even layer of Ciao Authentica Crushed Tomatoes, leaving a 1/2” border around the edges. Add your parmesan, mozzarella, and other toppings as desired (if you are using fresh mozzarella as opposed to pre-shredded mozzarella, omit until later). Transfer the pizza to a pizza peel and gently shuffle the pizza onto your baking steel or stone.

If you are using a sheet pan, line it with parchment paper and dust it with Caputo Semola. Place your dough ball on top and stretch it into a circle. Once stretched, continue building your pizza on top of the pan.

Bake for 5-7 minutes or until golden brown. If using fresh mozzarella, remove the pizza 2 minutes in advance, add the cheese, then continue baking.

Cool for 2-3 minutes before serving and enjoy!