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Using a mixer with the dough hook attachment, add the Caputo Lievito Dry Yeast and Caputo '00' Pizzeria Flour and mix on the first speed for 2 min.
Add the water and mix for 5 min.
After, add the salt and mix for 10-12 minutes, or until the dough is smooth and forms a pumpkin.
Remove the dough from the mixer and allow it to rest for 30 minutes.
Divide the dough into five 200g balls and place them in a dough tray.
Allow the dough balls to rest at room temperature for 4 hours before putting them in the refrigerator for 48 hours.
The following day, remove the dough from the fridge 3-4 hours before intended use.
40 minutes before baking, turn on your high heat oven and let it get up to temp.
Stretch your pizza on a lightly dusted counter using Caputo Semola, then add your favorite toppings.
Transfer the pizza to a pizza peel and gently shuffle the pizza off the peel into your preheated oven.
Once the pizza is in, start turning it every 20 seconds or so to avoid burning on the cornicone.
After approximately 90-120 seconds, your pizza should be ready to remove from the oven.
Adjusted the oficial Caputo recipe. I prefer 200g dough balls for very thin and light pizzas. Doubled the cold fermentation for extra flavour. I kept the same hydration because for my flour the 63% is perfect.