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

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

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)

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

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,

sourdough starter discard (100 g) • water (70 g) • all-purpose flour (100 g) • sugar • olive oil • salt • Tomato sauce, • Oregano, • Salt • Olive oil • Mozzarella cheese,

unrefreshed sourdough starter (90 grams) • warm milk (220 ml) • scant 1 teaspoon sugar • all-purpose flour (350 grams) • salt (6 grams) • extra virgin olive oil (25 ml)

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)

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

all-purpose flour (about 600 grams) • water (about 330 grams) • dehydrated sourdough starter with yeast • sugar (about 10 grams) • salt (about 10 grams) • olive oil (about 20 grams) • Oregano • tomato sauce (about 400 grams) • Salt, to taste • Drizzle of olive oil • low-moisture mozzarella cheese, cut for pizza (about 300 grams) • diced ham (about 100 grams) •

all-purpose flour (about 350 grams) • semolina flour (about 150 grams) • refreshed and doubled sourdough starter • sugar • room temperature water (about 300 grams) • olive oil (about 20 grams) • salt

all-purpose flour (about 400 grams) • active dry yeast • sugar • salt • water (220 ml) • extra virgin olive oil (30 ml) • mozzarella cheese (about 200 grams) • tomato puree (about 200 grams) • Salt • Extra virgin olive oil • Oregano

all-purpose flour (about 300 grams) • cake flour (about 100 grams) • semolina flour (about 100 grams) • water (about 320 grams) • refreshed and doubled sourdough starter (about 100 grams) • sugar • olive oil (about 20 grams) • salt • Tomato sauce • Salt • Oregano • Olive oil •

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

sourdough starter (125 grams) • water (180 grams) • all-purpose flour (400 grams) • barley malt (7 grams) • salt (7 grams) • softened butter (50 grams) • fresh mozzarella (120 grams) • Canned peeled tomatoes, • Sesame seeds, • water (2 liters) • baking soda • salt

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)

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

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)