Active yeasts

all-purpose flour (about 500 grams) • warm water (about 400 ml) • fresh active dry yeast (about 12 grams) • olive oil (about 10 ml) • fine salt (about 5 grams) • Semolina flour, as needed, for dusting • large mixing bowl • wooden spoon or spatula • baking sheet • parchment paper • ladle • cooling rack •

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

all-purpose flour (250 g) • packed light brown sugar (80 g) • unsalted butter, softened (125 g) • warm water (120 ml) • active dry yeast (3 g) or 2 1/2 teaspoons fresh yeast (9 g) • fine salt (4 g) • Granulated sugar or light brown sugar,

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,

bread flour (Manitoba) (about 250 grams) • active dry yeast (about 5 grams) • sugar (about 50 grams) • whole milk (about 130 ml) • extra virgin olive oil (about 20 ml) • peach jam (about 150 grams) • apples • pine nuts (about 20 grams) • dark chocolate chips (about 20 grams)

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

chopped almonds or almond flour (about 100 grams) • all-purpose flour (about 150 grams) • packed brown sugar (about 125 grams) • unsalted butter (about 125 grams) • organic lemon • all-purpose flour (about 250 grams) • milk (about 125 ml) • active dry yeast (about 10 grams) • unsalted butter (about 30 grams) • granulated sugar (about 60 grams) • plums (about 800 grams to 1 kg) • Cinnamon, to taste •

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

pizza flour (about 500 grams) • water (about 350 ml) • extra virgin olive oil (about 40 ml) • active dry yeast (about 10 grams) • Salt, to taste • Napoli-style salami (about 100 grams) • ricotta cheese (about 300 grams) • Black pepper, to taste

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,

plus 1 tablespoon water (250 grams) • all-purpose flour (500 grams) • active dry yeast (10 grams) • extra virgin olive oil (60 grams) • salt (15 grams) • sugar (12 grams) • tomato puree (350 grams) • whole milk mozzarella or pizza mozzarella, diced (250 grams) • olive oil • oregano

INGREDIENTS for the starter • bread flour (50 grams) • all-purpose flour (50 grams) • sugar • active dry yeast (10 grams) • milk (50 ml) • INGREDIENTS for the dough • warm milk (200 ml) • egg yolks • sugar (the original recipe says 3) • vanilla powder or 1 teaspoon vanilla extract • honey (50 grams) •

bread flour (about 500 grams, strong flour with W 330) • eggs (about 150 grams) • whole milk (about 150 grams) • unsalted butter, softened (about 100 grams) • sugar (about 100 grams) • fresh yeast (about 15 grams) or 1 1/2 teaspoons active dry yeast (about 5 grams) • salt (about 10 grams) • Zest of 1 organic orange • Zest of 1 organic lemon • vanilla extract • whole milk (about 300 ml) • heavy cream, cold, unwhipped (about 200 ml, unsweetened) •

all-purpose flour (about 460 grams) • bread flour (about 50 grams, 260W strength) • cooked beet, pureed (about 120 grams) • water, room temperature (220 ml) • sugar (35 grams) • active dry yeast (7 grams) • large egg • olive oil (20 grams), plus more for greasing your work surface and hands • salt (4 grams) • egg white • water

all-purpose flour (about 500 grams; use half all-purpose and half bread flour, with a protein content of 13–14%) • active sourdough starter (about 150 grams, refreshed and strong; or 2 1/2 teaspoons fresh yeast (about 8 grams)) • water (about 240 grams) • sugar (about 90 grams) • egg yolk • unsalted butter, softened (about 15 grams) • salt (about 9 grams) • malt powder or honey (about 2 grams) • For the flavor emulsion: • Zest of 1 orange, finely grated • honey (about 15 grams) • vanilla bean (or 1 packet vanilla sugar) •

all-purpose flour (about 500 grams) • water (about 370 grams) • fresh active dry yeast (about 8 grams) or 1 teaspoon instant dry yeast (about 3 grams) • salt (about 9 grams) • semolina flour

panettone flour (about 500 grams) • milk (about 150 ml) • active dry yeast (about 8 grams) • large eggs (about 175 grams) • salt (about 10 grams) • sugar (about 100 grams) • unsalted butter, at room temperature (about 175 grams) • panettone flavoring or extract • golden raisins (about 150 grams) • rum (about 25 ml) • panettone flour, taken from the total (about 100 grams) • water, room temperature (about 100 ml) •

all-purpose flour (about 500 grams) • extra virgin olive oil • salt • active dry yeast (about 8 grams) • sugar • warm water (about 250 grams) • pizza toppings of your choice

For the dough: • all-purpose flour (about 500 grams) • active dry yeast (about 10 grams) • warm water (about 400 grams) • salt • For the topping: • tablespoons tomato sauce • Cherry tomatoes, • Green olives in brine, • Oregano, • Salt, • Extra-virgin olive oil for greasing the pan •

spelt flour (about 250 grams) • cooked, pureed beet (about 100 grams) • warm water (about 70 ml) • active dry yeast (about 3 grams) • sugar • extra virgin olive oil • Salt, to taste • Equal parts water and olive oil, mixed • Poppy seeds and finely chopped rosemary, to taste

cherry or grape tomatoes • Extra virgin olive oil, • Salt, • For the dough: • Caputo 00 flour (about 400 grams) • fine semolina flour (about 100 grams) • active dry yeast (about 8 grams) • lard (about 30 grams) • salt • Extra virgin olive oil, • beet juice (about 300 ml)

all-purpose flour (about 350 grams) • warm water (about 210 ml) • dry active bread yeast (about 7 grams) • salt • sugar • Olive oil, • Fresh rosemary,

peeled pumpkin (about 250 grams) • all-purpose flour (about 500 grams) • sugar (10 grams + 20 grams) • active dry yeast (about 7 grams) • egg • fine salt (about 10 grams) • turmeric • extra virgin olive oil (about 40 grams) • warm milk (about 200 ml) • Rosemary and coarse salt, to taste

all-purpose flour (about 500 grams) • water (about 400 ml) • active dry yeast (about 10 grams) • fine salt • Extra-virgin olive oil, • tomato purée • red cherry tomatoes • yellow cherry tomatoes • green Cerignola olives • Fine salt, • Oregano, • For my variation •

all-purpose flour (about 500 grams) • warm water (about 250 ml) • active dry yeast • salt • Extra virgin olive oil • Black olives for decoration • Tomatoes for decoration • Green beans for decoration

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 (500 grams) • water (300 ml) • olive oil (70 grams) • salt (10 grams) • active dry yeast (7 grams) • cooked ham (200 grams) • mozzarella cheese (200 grams) • mushrooms (300 grams) • tomato puree (150 ml) • Oregano, to taste

all-purpose flour (about 300 grams) • warm water (about 240 grams) • salt (about 6 grams) • active dry yeast (about 6 grams) or 1/2 ounce fresh yeast (about 15 grams) • medium zucchini

for the starter • bread flour (80 grams) • active dry yeast (15 grams) • warm water (40 ml) • starter (90 grams) • bread flour (160 grams) • all-purpose flour (100 grams) • unsalted butter (70 grams) • sugar (70 grams) • egg yolks • warm water (170 ml) • the first dough •