Prep all ingredients and transfer to appropriate containers for flatbread assembly.

In a large mixing bowl, combine 00 flour, all-purpose flour, Diamond Crystal Kosher Salt, and instant yeast.
Form a well in the center of the flour, and pour in extra-virgin olive oil and lukewarm tap water. Using your hands, or a wooden spoon, Slowly begin incorporating the wet ingredients into the flour mixture.
Mix: Knead the dough for about 3 minutes, just until a shaggy, sticky mass forms. At this point, the dough does not need to be smooth by any means, but it should not have any dry spots.
Autolyse: Wipe the bowl clean, shape the dough into a large ball, and place it back into the bowl. Cover with plastic wrap and let the dough rest for 15 minutes.
Note: This is the autolyse period, which helps hydrate the dough and kickstart gluten development.
Knead: On a well-floured surface, knead the rested dough for 3 – 5 minutes until smooth and tacky (a little bit of stickiness is okay).
TIP: The dough will be quite sticky as you first begin kneading, but over time it should smooth out. You may need a bit more or less flour depending on the humidity of your kitchen.
Divide and Shape: Divide the dough into two equal pieces using a knife or bench scraper.
Working with one ball at a time, gather the corners of the dough towards the center. Once you've gathered the edges and formed a rough spherical shape, pinch the center of the dough where all the gathered edges meet. This will seal the dough and create a "seam", kind of like a ball of mozzarella.
Place the dough on your work surface with the seam side facing down. Gently cup the dough with both hands, lightly pressing it against the work surface as you rotate it in a circular motion.
This motion helps create a smooth, round shape. As you continue to rotate and cup the dough, you'll notice it tightening and becoming smoother. If you have any rough edges or seams, you can gently tuck them under the dough ball to smooth them out.
Repeat with the remaining dough ball.
Chill and Proof: Grease a proofing container with a little olive oil, add the dough balls, and cover. Transfer to the fridge to proof for 24 – 48 hours.
TIP: Make sure to grease your lid (or plastic wrap) with oil to prevent sticking.

You can ABSOLUTELY use a store-bought pizza dough of your choosing. If you use our recipe and proofing instructions to make your own dough, it's pretty good after a 3-hour "quick-rise".....but REALLY GREAT after 24 hours.

Roll out dough using a dusting of 00 Flour and place on a pizza peel that has been prepped with a dusting of corn meal to help avoid sticking.

Brush dough with ACTA Olive Oil. Sprinkle with minced garlic.

Layer shredded mozzarella, browned spicy Italian sausage, caramelized onions, and finish with dollops of ricotta cheese.

Bake in pizza oven (wood or other) until the outer crust slightly blackens and cheese is bubbling. We recommend 650-750 degrees. This will cook FAST!

Remove and sprinkle with fresh, chopped oregano and thyme. Add the optional hot-honey drizzle as needed.

Let rest for 3-4 minutes to cool for slicing and service. ENJOY.