1. In a bowl, dissolve yeast in water. Once dissolved, add Caputo Gluten Free Flour and start mixing.
2. After 5 minutes of mixing, add the salt and continue mixing gently. After another 5 minutes, add the baking soda and Olitalia Extra Virgin Olive Oil. Mix for about 10 minutes until a smooth dough forms.
3. Transfer the dough into a bigger bowl, cover with plastic wrap, and let it rest at room temperature around 70ºF for at least 3 hours.
4. After the dough has rested, divide into 300g pieces and shape into balls. The dough will be very sticky, so be sure to wrap each ball tightly in plastic wrap.
5. When ready to bake, preheat your oven 20 minutes before baking to the max temperature (suggested temperature 550ºF).
6. Dust your surface with rice flour and gently stretch the dough until you reachyour desired shape. (11” -12”)
7. Add Ciao Tomato Sauce and par cook for 10 minutes. Add Bufala Mozzarella, basil and cherry tomatoes, cut in half. Place the pie back in the oven for 5 minutes.

1. The next day remove dough from refrigerator 3-6 hrs prior to baking.
2. Pre-heat oven to 525 F. Stretch your dough to your desired shape and size then par bake your dough for 4min
3. Remove from oven
4. Let rest 1-2min
5. Drain salted zucchini
6. Drizzle Olitalia olive oil and spread garlic on the par baked dough
7. Top with zucchini, asparagus stalks, asparagus tips and english peas
8. Bake for 4-5min or until crispy
9. Finish with stracciatella, fresh mint, lemon zest and Olitalia Olive Oil

1. Using a mixer with a dough hook attachment, add the dry yeast and Caputo “00” Pizzeria Flour
   to your mixer and mix on the first speed for 2 minutes.
2. Add the water and mix for 5 minutes.
3. Add the salt and mix for 10-12 minutes, until the dough is smooth.
4. Remove the dough from the mixer and place it in a large container. Bulk ferment in a
   refrigerator for 24 hours.
5. After 24 hours, remove the dough from the refrigerator.
6. Divide your dough into 280g balls and place them in a dough tray.
7. All the dough balls to rest at room temperature for 1 hour before putting them in therefrigerator for 48 hours.
8. 3-4 hours before intended use, remove the dough from the refrigerator and allow it to come toroom temperature.
9. To prep your tomatoes, take 3-4 Ciao Whole Peeled tomatoes from the can, slice them in half,layer them in a sautee pan with 1.5 tablespoonsOlitalia Extra Virgin Olive Oil, and place them inthe oven at325°F for 15-20 minutes to remove some moisture.
10. To make your herb oil,combine1/4 tsp each of onion powder, granulated garlic, black pepper,red chili flakes, 1 tsp salt, 1 tbsp oregano with 4-5 tbsp Olitalia Extra Virgin Olive Oil.
11. Stretch your pizza on a lightly dusted counter using Caputo Semola.
12. Top with the tomatoes, mozzarellas, garlic, and herb oil drizzle.
13. Bake in a woodfired oven.
14. Slice, serve, and enjoy!

To mix by hand:
Tip! Use a glove to keep the dough from sticking while mixing
1) in a large bowl mix flour and yeast
2) add cold water to flour and mix continuously until most water is absorbed
3) sprinkle half of the salt and mix completely then sprinkle remaining salt and mix again. This will help prevent salt deposits
4) add half of the olive oil and mix then add second half of olive oil and mix completely
5) form a ball with the dough and leave it in the mixing bowl covered and sealed for 1-2 hours on the counter. Put in the refrigerator to rise if planning to use the dough later than 2 hours.
6) portion the dough into balls at 300 grams each. Cover in plastic wrap and put in refrigerator until ready to use.

Leave dough in refrigerator until ready to make.
Remove the gluten free dough from the sealed plastic wrap and press into a ball. Using rice flour, press out the dough using your hands or a rolling pin until the pizza is about 10 inches.

Ladle tomato sauce about an inch from the edge of the dough. Add basil, eggplant, roasted red peppers, parmigiano, and mozzarella. Drizzle extra virgin olive oil around the edge of the crust and in the center of the pizza.

Cook in wood fired oven until finished.

1. Place the Caputo “00” Saccorosso and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes.
2. Add the water and mix for 5 minutes.
3. Add the salt and mix for 10-12 minutes or until the dough is smooth and forms a pumpkin.
4. Remove the dough from the mixer and transfer it to a large container with a lid. Cover the dough and let it rest at room temperature for 12 hours.
5. After the dough has bulk fermented for 12 hours, divide and scale the dough balls into 270g balls and place them in dough trays.
6. Allow the dough balls to rest at room temperature for 6-7 hours before use.
7. If you’re not using the dough balls immediately, store them in the refrigerator. Remove the dough balls from the refrigerator 3-4 hours before intended use.
8. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings. We recommend our Ciao San Marzano DOP Tomatoes, Ciao Whole Peeled Tomatoes, and/or Ciao Neapolitan Sauce recipe.
9. Transfer the pizza to a pizza peel and gently shuffle the pizza off the peel into your heated oven.
10. Once the pizza is in, start turning it every 20 seconds or so to avoid burning the cornicione. After approximately 60-120 seconds (depending on oven temperature), your pizza should be ready to be removed from the oven.
11. Slice, serve, and enjoy!