Calzone

For the dough: • whole wheat semolina flour (250 grams) • bread flour (Manitoba) (150 grams) • semolina flour (100 grams) • water (240 grams) • dry yeast (1 gram) • fine salt (8 grams) • Extra virgin olive oil, • For the filling: • fresh Italian sausage (250 grams) • cream cheese (100 grams) • Salt and pepper, to taste •

all-purpose flour (about 320 grams) • salt • sugar • chia seeds • instant yeast for savory baking (about 6 grams) • beet juice (about 100 ml) • milk (about 50 ml) • extra-virgin olive oil (about 40 ml) • cooked ham (about 90 grams) • provola cheese (about 60 grams)

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

all-purpose flour (about 320 grams) • baking powder (about 6 grams) • sugar (about 3 grams) • salt (about 3 grams) • chia seeds (about 10 grams) • extra virgin olive oil (about 40 ml) • oat milk (about 150 ml) • roasted red bell peppers (about 600 grams) • pitted black olives (about 60 grams) • extra virgin olive oil • garlic powder • breadcrumbs (about 50 grams) •

semolina flour (about 500 grams) • fresh baker's yeast (about 25 grams) • salt • Water at room temperature, • tomato sauce (about 400 grams) • pizza mozzarella cheese, diced (about 200 grams) • Oregano • egg yolk

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 500 grams) • water (about 250 grams) • cake fresh yeast (about 0.6 oz or 17 grams) • sugar • salt • olive oil • cooked ham (about 150 grams) • mortadella (about 150 grams) • low-moisture mozzarella (about 400 grams) • Vegetable oil,

all-purpose flour (about 500 grams) • plus 1 tablespoon water (about 250 grams) • unsalted butter (about 50 grams) • sugar (about 30 grams) • fresh yeast (about 15 grams) • salt (about 10 grams) • Filling (ham, mozzarella, or spinach) • egg, for brushing • Sesame seeds

all-purpose flour (about 500 grams) • olive oil (about 75 grams) • water (or less) • milk • salt • lettuce • green olives (preferably from Puglia, or any good-quality green olives) • garlic • fresh cheese (about 100 grams, such as mozzarella or ricotta) • Extra virgin olive oil

all-purpose flour (about 300 grams) • fine semolina flour (about 200 grams) • water (about 150 grams) • milk (about 150 grams) • fresh yeast in summer, 2 teaspoons in winter (5 grams in summer, 10 grams in winter) • sugar (about 10 grams) • extra virgin olive oil (about 25 grams) • fine salt (about 15 grams) • mixed ground veal and pork (about 500 grams) • Extra virgin olive oil, • Sliced mortadella and cooked ham, as desired • mozzarella cheese (about 300 grams) •

semolina flour (about 300 grams) and 2 1/2 cups all-purpose flour (about 300 grams) • warm water (about 300 ml) • olive oil (about 20 grams) • salt (about 20 grams) • espresso cup milk, 1 teaspoon sugar • fresh yeast • Filling: cooked ham and mozzarella cheese, tomato sauce

all-purpose flour (about 500 grams) • plus 2 tablespoons milk, at room temperature (about 260 ml) • fine salt (about 10 grams) • extra virgin olive oil • tomato puree (about 400 grams) • shredded cheese (about 200 grams) • drizzle of extra virgin olive oil • garlic clove, unpeeled • sliced cooked ham (about 300 grams) • sliced Asiago cheese (about 300 grams) • sugar • Oregano, to taste •

For the calzone • all-purpose flour (about 300 grams) • warm white wine (100 ml) • extra virgin olive oil (about 60 grams) • water, room temperature (40 ml) • Scant 1 teaspoon salt • For the filling • onions (about 600 grams) • cherry tomatoes • extra virgin olive oil • pitted black olives • Salt and pepper to taste •

all-purpose flour (about 400 grams) • warm water (about 220 grams) • olive oil (about 20 grams) • fresh yeast (about 5 grams) • salt (about 5 grams) • sugar (about 5 grams) • Tomato sauce, • pizza mozzarella cheese

puff pastry • cooked spinach, seasoned (about 170–200 grams) • smoked scamorza cheese • speck (or substitute prosciutto) • Milk for brushing

all-purpose flour (about 400 grams) • water (100 ml) • milk (150 ml) • fresh baker's yeast (about 0.6 oz or 17 grams) • unsalted butter (about 80 grams) • lard (about 80 grams) • sugar (about 30 grams) • salt (about 20 grams) • tomato purée (about 50 ml) • cooked ham, sliced (about 200 grams) • fresh mozzarella (fior di latte) (about 200 grams)

type 2 flour (about 200 grams) • dry white wine (60 ml) • water (60 ml) • extra virgin olive oil • salt (4 grams) • "Vegan Stretchy Melt Cheese" • soy granules (about 60 grams) • Vegetable broth, • extra virgin olive oil • garlic clove • soy sauce • smoked paprika •

For the Pizza Dough • pizza flour (about 500 grams) • water (about 350 ml) • active dry yeast (about 3 grams) • salt (about 10 grams) • extra virgin olive oil • Semolina, • For the Filling • small bunches escarole • garlic clove • Walnuts, • Hazelnuts, •

all-purpose flour (about 400 grams) • semolina flour (about 100 grams) • fresh yeast • salt (about 10 grams) • sugar • plus 1 tablespoon water, lukewarm (about 250 grams) • olive oil (about 43 grams) • strained tomatoes or tomato purée (about 700 ml) • Oregano • Salt, to taste • Pepper, to taste • Drizzle of olive oil •

durum wheat semolina flour (100 grams) • salt • baking powder for savory pies (2 grams) • unsweetened soy yogurt (40 grams) • unsweetened soy milk or water (30 ml) • Extra virgin olive oil, as needed, for brushing • Salt, as needed, for baking • extra virgin olive oil • small leek • diced pumpkin (100 grams) • peeled potatoes, diced (100 grams) • roasted red bell pepper strips (100 grams) •

"Emergency Flatbread" dough • salt • As needed, extra-fine semolina flour for working the dough • As needed, extra virgin olive oil for cooking • salt for the top • wild dandelion greens (about 400 grams) • extra virgin olive oil • garlic powder • hot red pepper powder • unblanched almonds (about 30 grams) • pitted black olives (about 60 grams; I used oven-cured) • As needed, salt

For the DOUGH: • re-milled semolina flour (230 grams) • barley flour (80 grams) • salt (about 6 grams) • milk (180 grams) • extra virgin olive oil (30 grams) • For the 1st FILLING (for 3 calzones): • Greek yogurt for each calzone • cooked asparagus tips for each calzone • Grated zest of 1 lemon • To taste, black pepper • drizzle of extra virgin olive oil for each calzone •

all-purpose flour (about 125 grams) • plain Greek yogurt (about 150 grams) • instant yeast for savory recipes (about 8 grams) • provolone cheese • tomato sauce, • oregano, • salt,

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • fresh yeast (about 0.6 ounce or 17 grams) • extra virgin olive oil • warm water (250–300 ml) • salt • leeks • milk (300 ml) • water (700 ml) • egg • canned peeled tomatoes (about 200 grams) • grated Parmesan cheese •

puff pastry • Swiss chard • provolone cheese • speck or smoked ham • olives

For the dough • bread flour (about 600 grams) • water (about 300 grams) • sugar • oil (about 40 grams) • instant dry yeast • salt • For the filling • cooked escarole (about 1.3 kg) • pitted green olives (about 50 grams) • golden raisins (about 40 grams) • pine nuts (about 30 grams) •

flour (about 350 grams) • egg • Water, • fresh yeast (about 15 grams) • Butter, oil, or lard (for greasing the calzones) • mozzarella (about 200 grams) • prosciutto (about 100 grams)

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,

all-purpose flour (about 150 grams) • fine semolina flour (about 150 grams) • warm water (about 186 grams) • tomato purée (about 200 grams) • mozzarella cheese (about 100 grams) • anchovy fillets • peanut oil (about 1 liter)

large potatoes • grated pecorino cheese (about 130 grams) • eggs • all-purpose flour (about 75 grams) • Black pepper, to taste • Fresh mint • Salt • Extra virgin olive oil • Breadcrumbs, • Vegetable oil for frying • Variation • Baking at 375°F (190°C) •