Bread yeast

all-purpose flour (about 400 grams) • sugar • water (250 ml) • salt • olive oil (50 ml) plus more for brushing • instant yeast for savory recipes • Coarse salt • Rosemary

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

plus 2 tablespoons all-purpose flour (about 240 grams) • minus 1 tablespoon water (about 230 grams) • salt (about 10 grams) • sugar • generous tablespoons extra virgin olive oil • instant yeast for savory baking • large potato • sausage (about 250 grams) • Extra virgin olive oil, salt, and pepper • sprigs of rosemary • garlic clove • cubes of mozzarella or mild cheese

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

chopped broccoli florets (about 250 grams) • eggs • instant yeast • all-purpose flour (about 150 grams) • Salt, pepper, and oil to taste • Sunflower and pumpkin seeds to taste

oat flour or finely ground oats (about 160 grams) • cornstarch (about 60 grams) • warm water (not boiling) or as needed (about 150 ml) • honey • salt • gluten-free fresh yeast (about 10 grams)

sparkling water (250 ml) • dry yeast (4 grams) • granulated sugar (40 grams) • spelt flour (250 grams) • type 2 flour (250 grams) • rice oil (80 ml) • fine salt (4 grams)

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 •

type 2 flour (about 600 grams) • salt (about 9 grams) • warm water (about 420 ml) • extra virgin olive oil • fresh baker’s yeast (about 6 grams) • steamed beets (about 100 grams) • cooked, well-drained spinach (about 100 grams) • ground turmeric

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

all-purpose flour (about 400 grams); • semolina flour (about 100 grams); • extra virgin olive oil (about 30 ml); • low-fat milk (about 200 ml); • fresh baker's yeast (about 10 grams); • water (about 200 ml);

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 275 grams) • fresh yeast (about 12.5 grams) • salt (about 10 grams) • sugar (about 7.5 grams) • olive oil (about 25 grams) • rosemary • Coarse salt

all-purpose flour (about 400 grams) • durum wheat semolina flour (about 150 grams) • (2 1/4 teaspoons/7 grams) instant dry yeast • sugar • warm milk (about 150 ml) • warm water (about 150 ml) • sunflower oil (about 100 ml) • salt • Extra virgin olive oil, coarse salt, and fresh rosemary for topping

all-purpose flour (600 grams) • salt (12 grams) • fresh baker’s yeast (12 grams) • water (450 ml) • Extra virgin olive oil, • Black olives, • Thinly sliced onion, • Cherry tomatoes, • Extra virgin olive oil, • Fine salt,

plus 1 tablespoon water at room temperature (220 ml; you may need a little more or less depending on your flour) • extra virgin olive oil (20 g) • Salt • gluten-free flour blend or all-purpose flour (250 g) • instant yeast for savory baking (10 g) • salt (6 g) • sugar • For the Topping • Extra virgin olive oil • Olives • Feta, provolone, or another semi-hard or melting cheese • Cherry tomatoes •

ripe grapes (about 600 grams) • all-purpose flour (about 500 grams) • sugar (about 80 grams) • fresh baker's yeast (about 8 grams) • water (about 200 grams) • milk (about 100 grams) • extra virgin olive oil • salt • Fresh rosemary, to taste • extra virgin olive oil, for topping • sugar, for topping

pumpkin, cubed (about 250 grams) • all-purpose flour (about 250 grams) • fine semolina flour (about 50 grams) • salt (about 5 grams) • fresh yeast (about 5 grams) • water (about 220 grams), plus 2 2/3 tablespoons (about 40 ml) for brine • extra virgin olive oil (about 40 grams), plus more for greasing • honey (about 10 grams), divided • Rosemary and coarse salt, to taste

water (225 ml) • fresh baker’s yeast (15 g) • extra virgin olive oil (30 g) • unsalted butter, softened (20-30 g) • salt (8 g) • roasted pumpkin puree (300 g) • all-purpose flour, about (500 g) • For the topping: • olive oil (60-65 g) • warm water (60-65 g) • salt • pitted Kalamata olives in oil, drained •

all-purpose flour (about 250 grams) • warm water (about 200 grams) • salt (about 5 grams) • dry yeast (about 3 grams) or 2 1/2 teaspoons fresh yeast (about 12 grams) • onions, sliced (about 300 grams)

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

all-purpose flour (about 190 grams) • warm water (about 120 ml) • fresh baker's yeast • extra virgin olive oil • fine salt • extra virgin olive oil (about 30 grams) • water (about 30 grams) • fine salt • Coarse salt, to taste • Chopped fresh rosemary, to taste

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 •

all-purpose flour (about 220 grams) • cake flour (about 180 grams) • warm water (about 230 grams) • fresh yeast (about 10 grams) • fine salt (about 6 grams) • extra virgin olive oil (about 15 grams) • honey • mixed seeds (flax, poppy, chia, pumpkin), sun-dried tomatoes, and dried sage (about 30 grams) • roast beef (about 80 grams) • provolone cheese (about 80 grams) • prosciutto (about 80 grams) • Parmesan cheese (about 70 grams) •

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 •

cherry tomatoes (about 350–400 grams) • To taste: garlic, thyme, and oregano • To taste: sugar and salt • Extra-virgin olive oil, • all-purpose flour (about 500 grams) • water (400 ml) • olive oil (50 ml) • cake fresh baker’s yeast • sugar • salt

spelt flour (about 400 grams) • purple potatoes (about 500 grams) • water (100 ml) • a cube fresh yeast • extra virgin olive oil • salt • extra virgin olive oil • water (40 ml) • coarse salt • purple potatoes (about 200 grams) • Rosemary

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 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