Dough

unsalted butter, softened (50 grams) • granulated sugar (50 grams) • all-purpose flour (60 grams) • finely chopped almonds (60 grams) • unsalted butter, at room temperature (100 grams) • powdered sugar (100 grams) • finely chopped almonds (100 grams) • all-purpose flour (20 grams) • large eggs, at room temperature (110 grams) • salt • granulated sugar • unsalted butter (40 grams) •

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

flour (about 4 cups) • salt (about 2 to 2 1/2 teaspoons) • honey • extra virgin olive oil (about 1 1/2 tablespoons) • water or milk (about 2/3 cup) • eggs • Fresh or dry active yeast (enough for 500 grams/4 cups of flour) • peanut oil (about 8 1/2 cups) for frying the panzerotti • (For the filling:) • Tomato pulp, well drained, • balls of mozzarella, well drained • Anchovies in oil, well drained,

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

all-purpose flour (about 500 grams) • active dry yeast • golden raisins (about 100 grams) • salt (about 8 grams) • warm water (about 400 ml) • sunflower oil (about 1 liter) for frying • Granulated sugar,

phyllo dough • feta cheese (about 200 grams) • large leek • little milk • egg • Salt and pepper, to taste • Olive oil, • Assorted seeds for garnish (optional)

bread flour or all-purpose flour (about 490 grams) • All-purpose flour, • pizza yeast • warm water (about 310 ml) • Salt • Extra virgin olive oil • Sugar

phyllo dough (depending on size) • carrot • radicchio • peas (about 60 ml) • cherry tomatoes • lacinato kale (Tuscan kale) • radishes • zucchini • cucumber • cream cheese (about 150 grams) • orange (zest only) • Salt and black pepper, to taste •

frozen spinach (16 oz or 450 grams) • phyllo dough • diced ham (200 grams) • hard-boiled egg yolks • grated cheese • Salt, to taste • Extra virgin olive oil, to taste

bread flour (about 300 grams, W 270) • plus 1 tablespoon water (about 200 ml) • olive oil (about 10 grams) • salt (about 5 grams) • instant dry yeast (about 1 gram) • Semolina flour, as needed, for dusting • tomato purée (about 250 ml) • fresh buffalo mozzarella (about 200 grams) • Salt, to taste • Oregano, to taste • Extra-virgin olive oil, to taste

whole wheat flour (about 200 grams) • high-protein bread flour (about 765 grams, for long fermentation doughs) • water (about 560 grams) • salt (about 30 grams) • yeast (about 2 grams) • Pistachio pesto, • balls fresh mozzarella (about 3.5 ounces or 100 grams each) • Chopped pistachios, • Sliced mortadella, • Burrata cheese • Roughly chopped pistachios

salt (10 grams) • water (320 ml) • fresh baker's yeast (5 grams) • durum wheat flour (500 grams) • extra virgin olive oil (20 grams) • sugar (5 grams)

bread flour (about 120 grams) • all-purpose flour (about 380 grams) • water (about 305 ml) • fresh yeast (about 1 gram) • sugar • salt (about 10 grams) • extra virgin olive oil

potatoes • chickpea flour (about 80 grams) • beer (about 300 grams) • salt • coconut cream • phyllo dough • nutritional yeast flakes • Rosemary • Black pepper • Olive oil • Cherry tomatoes

phyllo dough • stracchino cheese (about 200 grams) • cooked ham (about 160 grams)

all-purpose flour (about 1 kg) • warm water (about 600 grams) • active dry yeast (or 2 packets, about 14 grams total) • Fine salt

quick dough or pie crust (about 400 grams) • tomato purée (about 200 grams) • level tablespoons grated Parmesan cheese • large tomatoes • carrots • zucchini • potato • onion • lemon • yellow bell pepper • eggplant • olive oil, •

semolina flour (about 300 grams) • pizza flour (about 300 grams) • warm water (about 400 ml) • boiled potato (or 1 tablespoon instant potato flakes) • olive oil • Salt, to taste • fresh yeast • Oregano • Cherry tomatoes, to taste • Tomato sauce, to taste • Leccino olives • emulsion of water and oil (about 300 ml; use 1/4 oil and 3/4 water) •

bread flour (about 80 grams, for the starter) • water, room temperature (about 80 grams, for the starter) • active dry yeast (about 10 grams, for the starter) • sugar (about 10 grams, for the starter) • the starter (for the dough) • bread flour (about 350 grams, for the dough) • egg yolks (for the dough) • water (about 150 grams, for the dough) • sugar (about 130 grams, for the dough) • salt (about 7 grams, for the dough) • unsalted butter (about 100 grams, for the dough) • Grated zest of 1 lemon (for the dough) •

all-purpose flour (about 500 grams) • fresh baker’s yeast • plus 1 tablespoon water (about 250 ml) • extra virgin olive oil (about 40 grams) • sugar • salt • plus 1 tablespoon tomato purée (about 250 ml) • Salt, to taste • Dried oregano, to taste • Extra virgin olive oil, to taste • shredded mozzarella cheese (about 500 grams) • marinated mushrooms in oil •

all-purpose flour (about 200 grams) • potato starch or cornstarch (about 100 grams) • sugar (about 120 grams) • unsalted butter, at room temperature (about 100 grams) • medium eggs • milk, at room temperature (about 50 grams) • baking powder for cakes • vial almond extract • Zest of 1 orange, grated • candied orange peel (about 50 grams) • sliced almonds (about 100 grams) • chopped almonds (about 50 grams) •

all-purpose flour (about 600 grams) • fresh yeast (about 25 grams) • kefir (250 ml) • salt • Extra virgin olive oil, cherry tomatoes, fresh rosemary, and coarse salt for topping

phyllo dough • lemon marmalade (about 150 grams) • organic lemon • Granulated sugar, • melted butter (about 100 grams) • Granulated sugar, as needed, for dusting • Raw powdered sugar,

quick gnocchi dough (see my recipe: https://cookpad.wasmer.app/it/r/16572336) • arugula (about 60 grams) • unsalted butter (about 100 grams) • extra virgin olive oil • Black pepper • Red pepper flakes, for garnish

gluten-free pizza dough (350 grams) • mozzarella cheese • Tomato sauce, • Oregano, • Salt and olive oil, • anchovies

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • pureed broccoli rabe (about 250 grams) • fresh yeast (about 10 grams) • extra virgin olive oil • warm water (100 ml) • salt • Anchovies, • ricotta (about 200 grams) • Extra virgin olive oil, • Black pepper, • extra virgin olive oil •

For the calzone • all-purpose flour (about 300 grams) • warm white wine (100 ml) • extra virgin olive oil (about 60 grams) • water, room temperature (40 ml) • Scant 1 teaspoon salt • For the filling • onions (about 600 grams) • cherry tomatoes • extra virgin olive oil • pitted black olives • Salt and pepper to taste •

all-purpose flour (about 400 grams) • warm water (about 220 grams) • olive oil (about 20 grams) • fresh yeast (about 5 grams) • salt (about 5 grams) • sugar (about 5 grams) • Tomato sauce, • pizza mozzarella cheese

all-purpose flour (about 300 grams) • bread flour (about 200 grams) • water (250 ml) • lard (about 50 grams) • sugar (about 40 grams) • salt (about 15 grams) • fresh baker’s yeast (about 5 grams) • mozzarella or caciocavallo cheese (about 200 grams) • tomato sauce (about 200 grams) • salt • To taste, extra-virgin olive oil • To taste, anchovies in oil •

phyllo dough • melted butter (100 grams) • Parmesan cheese, • mixed ground pork and beef (400 grams) • red onion or green onion • green cabbage (100 grams) • red cabbage (100 grams) • garlic clove • Salt and pepper • Soy sauce