Pour out 28 oz. of Grande Fior·di·Latte brine and set aside in cooler.

Cut Grande Fresh Mozzarella and place in cooler for 4 hours to let excess milk separate from cheese. Mix the excess milk from the cheese into the brine and place in cooler until needed.

Pour the 28 oz. Grande Fior·di·Latte brine and 5 oz. of excess milk into a mixing bowl and add 0.02 oz. sea salt to dissolve. Add 18 oz. of flour and mix for 2 minutes. If needed, add 0.01 oz. of fresh yeast. Gradually add another 18 oz. of the flour – it should take 5 minutes.

As the dough forms, start kneading the dough on a hard surface and gradually add the remaining 18 oz. of flour.

Place the dough in a covered bin leaving at least half of it empty to allow expansion of the dough during fermentation.

Rest in a cool ambient or fermentation room for 10 hrs.

Form dough balls of 10 oz. and place them in a covered dough trays for 6 to 8 hours at room temperature.

Mix grape tomatoes, Kalamata olives, capers, minced garlic and extra virgin olive oil in mixing bowl.

Add sea salt and black pepper to taste.

Place the mixed ingredients on a sheet tray covered in parchment and pour breadcrumbs on top.

Cover sheet pan with aluminum foil and bake for 50 minutes at 300°F.

Remove aluminum foil and finish baking for 10 minutes at 300°F.

Set in cooler for 50 to 60 minutes or until ready to use.

Stretch pizza dough to 12” round.

Place the fresh basil on the crust and spread the mixed tomato sauce on top of the basil.

Top with Grande Ovoline Fresh Mozzarella and a drizzle of olive oil.

Bake at 750°F for 2 to 3 minutes or until crust is golden.

Remove pizza from oven and garnish with fresh basil.