Dough bread

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

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 •

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

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

all-purpose flour (about 600 grams) • fresh yeast (about 25 grams) • kefir (250 ml) • salt • Extra virgin olive oil, cherry tomatoes, fresh rosemary, and coarse salt for topping

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • pureed broccoli rabe (about 250 grams) • fresh yeast (about 10 grams) • extra virgin olive oil • warm water (100 ml) • salt • Anchovies, • ricotta (about 200 grams) • Extra virgin olive oil, • Black pepper, • extra virgin olive oil •

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) •

gluten-free pizza dough (350 grams) • mozzarella cheese • Tomato sauce, • Oregano, • Salt and olive oil, • anchovies

boiled and well-drained broccoli rabe • fresh yeast • lukewarm water (180 ml) • milk (100 ml) • all-purpose flour (260 g) • semolina flour (260 g) • sugar • salt • extra virgin olive oil • emulsion: • water (25 ml) • extra virgin olive oil (25 ml) •

large egg • milk (80 ml) • extra virgin olive oil (120 ml) • salt • all-purpose flour (about 360 grams) • baking powder (16 grams, for savory recipes) • tomato puree (350 ml) • extra virgin olive oil • dried oregano • cooked ham (150 grams) • whole milk mozzarella (200 grams) • salt

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

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 •

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 (500 grams) • water (300 ml) • extra-virgin olive oil (20 ml) • fine salt (5 grams) • fresh baker’s yeast (4 grams) • Extra-virgin olive oil, • Flaky sea salt, • Rosemary, • Water,

all-purpose flour (about 500 grams) • warm water (about 300 grams) • active dry yeast (about 3 grams) • extra-virgin olive oil for the dough plus a few tablespoons for the top (about 40 ml) • fine salt for the dough plus more to taste for the top (about 12 grams) • sugar • grated Parmesan cheese (about 100 grams) • shredded mozzarella cheese (about 150 grams)

semolina flour (about 200 grams) • all-purpose flour (about 300 grams) • salt (about 10 grams) • dried sourdough starter • olive oil for the dough (about 50 ml) and 1/2 cup for baking • water (about 350 grams) • medium potato • tomato sauce • Black olives • Oregano

type 1 flour (about 500 grams, 12% protein) • water (about 390 grams) • sourdough starter or old dough (about 100 grams, doubled) • salt (about 10 grams) • Plenty of extra virgin olive oil • Yellow datterino tomato purée • Red datterino tomatoes • Oregano

refreshed sourdough starter (50 g) • all-purpose flour (250 g) • water (115 g) • milk (55 g) • salt (6 g) • sugar (8 g) • extra virgin olive oil (18 g) • Piccadilly tomatoes • Fresh herbs • Carrot • Zucchini • Onion •

For the dough: • all-purpose flour (about 1 kg) • large boiled potatoes • active dry yeast • Warm water, • Salt • sugar (to activate the yeast) • For the filling: • Fresh green onions • Black olives • Salt • Extra virgin olive oil

For the dough • semolina flour (about 200 grams) • all-purpose flour (about 300 grams) • fresh baker’s yeast • salt (about 10 grams) • warm water (about 350 ml) • green onions (about 500 grams) • pitted black olives • salt-cured anchovies • cherry tomatoes • Salt, to taste • Extra virgin olive oil,

re-milled semolina flour (about 1 kg) • lightly refined flour (about 500 grams) • dried sourdough starter • salt • sugar • potato, cooked with its cooking water • olive oil (about 60 ml) • About 1 1/4 cups water (about 300 ml), adjust for desired dough hydration

sourdough starter • all-purpose flour • extra virgin olive oil for the dough, plus more as needed for greasing the pan and drizzling • salt • honey (about 1/8 teaspoon) • About 10 cherry tomatoes • Fresh basil • warm water

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

potatoes (about 300 g) • water (150 ml) • type 1 flour (about 350 g) • fresh sourdough starter (about 150 g) • sugar • fine salt (12 g) • extra virgin olive oil (for dough) • flaky sea salt, to taste • extra virgin olive oil, as needed (for baking) • dried oregano, to taste • Taggiasca olives, to taste • fresh rosemary, to taste

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 •

all-purpose flour (about 200 grams) • fine semolina flour (about 150 grams) • salt • dry white wine (about 100 ml) • extra virgin olive oil (about 70 ml) • milk (about 50 ml) • small eggplants • bell peppers • extra virgin olive oil • garlic clove • mild melting cheese, such as caciotta or similar (about 150 grams) • dried oregano •

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)

flour (about 150 grams) • water (about 75 ml) • extra virgin olive oil • salt • baking powder for savory cakes • eggplant • red bell pepper • small white onion • extra virgin olive oil • dried oregano • basil leaves • Salt to taste

Organic Whole Wheat Flour W>300 (2.2 lbs) • Water (about 3 1/3 cups or 800g) • Salt • Oregano & Rosemary • Extra Virgin Olive Oil