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, take out a sheet of parchment paper and dust it with Caputo Semola. Place your dough ball on top and stretch it into a circle. Once stretched, carefully remove the preheated sheet pan from the oven and place the parchment paper with the stretched dough on top. Then, proceed to build your pizza directly on 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!