Bread pizza

st DOUGH: • fresh yeast (25 grams) • milk (80 ml) • water (60 ml) • egg yolks • sugar (60 grams) • unsalted butter (25 grams) • all-purpose flour (250 grams) • salt • nd DOUGH: • st dough • egg •

day-old bread • large ball of fresh buffalo mozzarella • Fresh basil, to taste • Tomato purée, enough to cover the bread • cherry tomatoes, halved • garlic cloves • Red pepper flakes • anchovy fillets • Extra virgin olive oil

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,

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

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) •

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)

sandwich bread • egg • Breadcrumbs, • mozzarella cheese • tomato sauce • salt • Oregano, • Bowls • Baking sheet lined with parchment paper • Parchment paper

white sandwich bread • tomato sauce (60 ml) • mozzarella cheese • Diced ham,

eggplants • cherry tomatoes (about 300 grams) • bread (about 200 grams) • grated Parmesan cheese (about 60 grams) • Olive oil, • Black pepper,

white sandwich bread • tomato puree (about 200 grams) • extra virgin olive oil • salt • ball mozzarella cheese

sandwich bread • tomato sauce • Olives, • large hot dog • ball mozzarella cheese

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

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

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • water (about 400 ml) • olive oil (about 50 ml) • fresh yeast (about 6 grams) • salt (about 6 grams)

kamut flour (about 300 grams) • salt • extra virgin olive oil • water (about 150 ml) • As needed, kamut flour for dusting • cherry tomato passata (about 600 ml) • Heaping 1 teaspoon dried oregano • extra virgin olive oil • Salt, to taste • whole milk mozzarella (or another good melting cheese, about 210 grams)

for 2 sheet pans (12x16 inches) • bread flour (about 600 grams), protein 12-13% • cold water (about 432 grams) • fresh yeast (about 5 grams) or 3/4 teaspoon active dry yeast (about 2 grams) • salt (about 12 grams) • Topping for one pan • crushed tomatoes (about 400 grams) • mozzarella cheese (about 200 grams)

bread flour or all-purpose flour (about 300 grams) • warm water (about 170 ml) • fresh baker's yeast (about 12 grams) • activated charcoal powder (about 4 grams) • salt (about 8 grams) • extra virgin olive oil • honey • tomato puree (about 150 grams) • shallot • carrot • garlic clove • Dried herbs (thyme, rosemary, bay leaf, oregano, basil) •

bread flour (about 500 grams) • water (about 400 grams) • fresh mozzarella, shredded or torn (about 300 grams) • stracchino cheese (about 300 grams) • extra virgin olive oil (about 20 ml) • cherry or grape tomatoes (about 500 grams) • extra virgin olive oil • Salt, to taste • sugar • chili powder

bread flour (about 300 grams) • all-purpose flour (about 200 grams) • dried sourdough starter (about 35 grams) • rice milk (about 320 grams) • unsalted butter, softened (about 60 grams) • salt • Extra-virgin olive oil, for drizzling • Flaky sea salt (such as Maldon) • cooked and seasoned tomato sauce (about 100 grams) • drained buffalo mozzarella (about 50 grams)

flour (about 500 grams; 2 1/2 cups bread flour + 1 1/2 cups all-purpose flour) • cold water (about 400 grams) • salt (about 15 grams) • fresh yeast (about 3 grams) or 1/4 teaspoon active dry yeast (about 1 gram) • extra virgin olive oil • Semolina flour, as needed, for dusting • canned peeled tomatoes (about 400 grams) • extra virgin olive oil • basil leaves • Salt, to taste • fresh mozzarella (about 250 grams)

fine semolina flour (165 grams), 2/3 cup bread flour (80 grams), 1/2 cup water (120 ml), salt, 3 tablespoons extra virgin olive oil, 1/2 teaspoon baking soda • tomato purée (200 ml), 1 garlic clove, salt, olive oil, oregano, 1 ball fresh mozzarella (fior di latte), oregano to taste

durum wheat semolina flour (about 200 grams) • bread flour (about 400 grams) • water (400 ml) • fresh baker's yeast (about 3 grams) • olive oil • salt • sugar • For the filling: • tomato purée (about 100 ml) • salt • dried oregano • olive oil •

bread flour with 12 grams of protein per 100 grams (about 850 grams) • fine semolina flour (about 80 grams) • Extra fine semolina flour for dusting • salt (about 18 grams) • fresh baker's yeast (about 4 grams) • water (about 600 ml) • Toppings of your choice

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

bread flour (type 1) (1 kg) • water (about 700 grams) • active dry yeast (about 3 grams) • salt (about 15 grams) • For the filling • sliced Edam cheese • cooked ham • For the emulsion • water • extra virgin olive oil

refreshed sourdough starter (160 g) • water (320 ml) • sugar (40 g) • bread flour (about 520 g) • salt (8 g) • lard (60 g) • tomato purée (400 ml) • extra virgin olive oil • dried oregano • salt • provolone cheese (200 g)

For the dough • all-purpose flour (about 250 grams) • bread flour (about 250 grams) • fresh baker’s yeast (about 25 grams) • water (about 230 ml) • oil (about 60 ml) • salt • sugar • For the topping • Tomato purée, • Extra virgin olive oil, • Mozzarella cheese, •

bread flour (about 220 grams) • white whole wheat flour (about 100 grams) • water (245 grams) • dry yeast (about 3 grams) • extra virgin olive oil (15 grams) • salt (8 grams) • tomato puree or finely chopped tomatoes (about 500 grams) • extra virgin olive oil (20 grams) • salt • Oregano

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 •