Basic bread

For the roux: 1/3 cup rice flour (about 50 grams) • water (about 200 grams) • For the dough: 4 cups all-purpose flour (about 500 grams) • durum wheat semolina flour (about 500 grams) • sourdough starter (about 200 grams) • water (about 650 grams) • salt (about 25 grams) • extra virgin olive oil (about 80 grams) • Coarse salt, to taste • Chopped rosemary, to taste

flour (any kind you like) (about 1 kg) • water (about 800 ml) • dry yeast (about 2 grams) • sugar • Salt, to taste • Extra virgin olive oil, to taste

fusillotti pasta (250 grams) • For the pesto • sun-dried tomatoes (200 grams) • ripe red tomatoes (200 grams) • capers (about 30 grams) • anchovy fillets (50 grams) • garlic clove • Fresh basil • Extra virgin olive oil • plain bread crumbs (about 40 grams) • grated pecorino cheese (about 20 grams) • Dried oregano

sliced whole wheat day-old bread • plant-based mozzarella cheeses • Cherry tomatoes, as needed, for garnish • tomato purée • Fresh basil, • olive oil • Salt and pepper, • Oregano,

Schär Mix It gluten-free flour (500 grams) • fresh baker's yeast (10 grams) • fine salt (15 grams) • honey • olive oil (30 grams) • room temperature water (300-330 grams) • As needed: tomatoes, chopped and seasoned with olive oil, salt, and oregano

semolina flour (about 250 grams) • all-purpose flour (about 250 grams) • water, at room temperature (about 350 grams) • sourdough starter (about 115 grams) • extra virgin olive oil (about 10 grams) • salt (about 12 grams) • boiled potato, mashed (about 80 grams)

all-purpose flour (250 grams) • instant yeast (7 grams) • water (100 grams) • milk (50 grams) • extra virgin olive oil • Salt, to taste • barley malt (optional) • Ham • Cheese

all-purpose flour (about 300 grams) • active dry yeast (about 6 grams) • sugar • water (240 ml) • olive oil, plus more for drizzling • fine salt • Coarse salt, to taste, for topping • Dried oregano, to taste, for topping

all-purpose flour (about 350 grams) • dry yeast • Sugar, to taste • Water, • extra virgin olive oil • Tomato sauce • Mozzarella cheese • Prosciutto (Italian cured ham) • Cherry tomatoes • Oregano

all-purpose flour (about 500 grams) • refreshed sourdough starter (about 120 grams) • salt (about 10 grams) • honey • water (about 325 grams) • Topping: • mortadella • Stracciatella cheese, • Chopped pistachios

rice flour (about 300 grams) • oat flour (about 100 grams) • buckwheat flour or whole grain rice flour (about 100 grams) • active dry yeast (about 12 grams) • warm water (about 460 grams) • olive oil (about 35 grams) • salt (about 10 grams)

hard dough bread (220 g) • garlic clove • extra virgin olive oil, to taste • salt, to taste • crushed red pepper, to taste • oregano, to taste

rustic bread • cherry tomatoes • Salt, to taste • Oregano, to taste • large red onion (preferably Tropea)

re-milled semolina flour (about 1 kg) • lightly refined all-purpose flour (about 500 grams) • large potato • olive oil (about 60 ml) • salt • sugar • dried sourdough starter (or 2 1/4 teaspoons active dry yeast) • water, more as needed (about 500 ml)

sorghum flour (130 grams) • quinoa flour (120 grams) • buckwheat flour (20 grams) • amaranth flour (60 grams) • tapioca starch or cornstarch (70 grams) • xanthan gum (3 grams) • water (300 grams) • yeast (2 grams) • extra virgin olive oil • salt (3 grams)

pizza flour (about 600 grams) • warm water (about 500 grams) • fresh baker's yeast (about 1 gram) • salt

refreshed sourdough starter (75 grams) • water (150 ml) • sugar • all-purpose flour (200 grams) • fine semolina flour (150 grams) • boiled potatoes, mashed (150 grams) • salt (5 grams) • extra virgin olive oil • pork cracklings (sfrizzoli or ciccioli) (150 grams) • As needed, fine semolina flour for shaping • water (30 ml) • extra virgin olive oil (30 ml)

About 1 1/2 pounds cauliflower (700 grams) • buckwheat flour (450 grams) (or 4 cups all-purpose flour (500 grams)) • extra virgin olive oil • salt • About 10 cherry tomatoes (yellow, red, green) • Olives (such as Taggiasca), • sprigs fresh rosemary • Pink sea salt crystals, • strips sun-dried tomato

all-purpose flour (about 500 grams) • warm water (400 ml) • sugar • fresh yeast (about 9 grams) or 1 teaspoon active dry yeast (about 3 grams) • extra virgin olive oil • salt (15 grams)

all-purpose flour (about 500 grams) • sourdough starter (about 150 grams) • water (about 300–400 grams) • salt • ripe cherry tomatoes • olive oil, oregano, olives

warm water (400 ml) • fresh baker's yeast (25 g) • sugar • extra virgin olive oil (60 ml) • all-purpose flour (500 g) • salt • Tomato sauce • –9 oz fresh mozzarella (preferably buffalo mozzarella) (200–250 g) • Basil pesto • Semi-dried cherry tomatoes • Burrata cheese • Porchetta (Italian-style roasted pork) •

squash (about 300 grams) • rye bread • Extra virgin olive oil • Salt • Parsley • Hot red pepper • Garlic, to taste • vinegar

Senatore Cappelli flour (about 450 grams) • room temperature water (about 300 grams) • salt (about 8 grams) • olive oil (about 20 grams) • active sourdough starter (about 160 grams) • brown sugar (about 5 grams) • cooked broccoli rabe (about 300 grams) • sausage (about 100 grams)

all-purpose flour (about 400 grams) • active dry yeast (about 7 grams) • extra virgin olive oil (about 15 grams) • salt (about 8 grams) • water (about 280 ml) • water (about 30 ml) • extra virgin olive oil (about 30 grams) • salt (about 4 grams) • Potatoes, • Rosemary,

all-purpose flour (about 400 grams) • plus 1 tablespoon water (about 200 grams) • leftover sourdough starter (about 100 grams) • extra virgin olive oil (about 50 ml) • salt • stracchino or crescenza cheese (about 500 grams)

semolina flour (about 300 grams) • fresh spinach (about 120 grams) • fresh yeast (about 4 grams) • water (180 ml) • salt, leveled • extra virgin olive oil • fresh spinach (about 120 grams) • walnuts • Salt • extra virgin olive oil • large zucchini or 2 small zucchini • Tajín seasoning •

semolina flour (about 250 grams) • all-purpose flour (about 250 grams) • water (360 ml) • cooked beets (about 250 grams) • fresh baker's yeast (about 25 grams) • fine salt (about 10 grams) • Black olives, • Cherry tomatoes, • Extra virgin olive oil,

all-purpose flour (about 400 grams) • cake flour (about 100 grams) • extra virgin olive oil • warm water (about 350 ml) • salt (about 10 grams) • refreshed sourdough starter (about 200 grams)

all-purpose flour (about 500 grams) • sourdough starter discard (about 150 grams) • sugar • warm milk (about 250 ml) • oil (about 80 ml) • salt

spaghetti (100 g) • black olives, sliced • coarsely or finely ground breadcrumbs • capers • fresh chili pepper • Chopped fresh parsley, to taste • Salt, to taste • garlic, crushed • olive oil