Yeast

all-purpose flour (150 grams) • cold water (225 grams) • instant yeast • salt

all-purpose flour (250 g) • packed light brown sugar (80 g) • unsalted butter, softened (125 g) • warm water (120 ml) • active dry yeast (3 g) or 2 1/2 teaspoons fresh yeast (9 g) • fine salt (4 g) • Granulated sugar or light brown sugar,

all-purpose flour (about 500 grams) • warm water (about 400 ml) • fresh active dry yeast (about 12 grams) • olive oil (about 10 ml) • fine salt (about 5 grams) • Semolina flour, as needed, for dusting • large mixing bowl • wooden spoon or spatula • baking sheet • parchment paper • ladle • cooling rack •

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

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,

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 •

Senatore Cappelli durum wheat semolina flour • warm water (about 400 g) • salt (about 15 g) • refreshed sourdough starter (or 12.5 g fresh yeast)

re-milled semolina • room temperature water (about 460 ml) • liquid sourdough starter (or 5 grams fresh yeast) • diastatic malt (or 10 grams honey) • sea salt

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 •

bread flour (Manitoba) (about 250 grams) • active dry yeast (about 5 grams) • sugar (about 50 grams) • whole milk (about 130 ml) • extra virgin olive oil (about 20 ml) • peach jam (about 150 grams) • apples • pine nuts (about 20 grams) • dark chocolate chips (about 20 grams)

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)

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

all-purpose flour (about 350 grams) • salt (about 8 grams) • grated Grana Padano cheese (about 50 grams) plus 2 tablespoons for topping • extra virgin olive oil (about 50 ml) • milk (about 250 ml) • eggs • instant yeast for savory pies (about 0.5 ounce or 16 grams) • Black pepper, to taste • broccoli (about 350 grams) • diced speck (about 150 grams) • aged cheese, shredded (about 200 grams)

activated charcoal powder (about 3 grams) • all-purpose flour (about 500 grams) • warm water (about 350 ml) • salt (about 6 grams) • fresh yeast (about 15 grams) • Extra virgin olive oil, • sliced mild cheese, such as mozzarella or provolone (about 120 grams) • sliced cooked ham (about 150 grams)

chopped almonds or almond flour (about 100 grams) • all-purpose flour (about 150 grams) • packed brown sugar (about 125 grams) • unsalted butter (about 125 grams) • organic lemon • all-purpose flour (about 250 grams) • milk (about 125 ml) • active dry yeast (about 10 grams) • unsalted butter (about 30 grams) • granulated sugar (about 60 grams) • plums (about 800 grams to 1 kg) • Cinnamon, to taste •

large zucchini • water (200 ml) • fresh yeast (10 grams) • all-purpose flour (about 200 grams) • anchovy fillets in oil, drained and chopped (35 grams) • sugar • Salt, to taste • Fresh mint (or calamint), to taste • Oil for frying

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

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

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

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

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

all-purpose flour (about 500 grams) • active dry yeast • golden raisins (about 100 grams) • salt (about 8 grams) • warm water (about 400 ml) • sunflower oil (about 1 liter) for frying • Granulated sugar,

plus 1 tablespoon water (250 grams) • all-purpose flour (500 grams) • active dry yeast (10 grams) • extra virgin olive oil (60 grams) • salt (15 grams) • sugar (12 grams) • tomato puree (350 grams) • whole milk mozzarella or pizza mozzarella, diced (250 grams) • olive oil • oregano

phyllo dough • As needed, extra virgin olive oil • As needed, sesame seeds for garnish • extra virgin olive oil • leek • fresh spinach (about 600 grams) • almond-based vegan ricotta (about 300 grams) • nutritional yeast flakes (optional) (about 10 grams) • garlic powder • As needed, salt

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 •

INGREDIENTS for the starter • bread flour (50 grams) • all-purpose flour (50 grams) • sugar • active dry yeast (10 grams) • milk (50 ml) • INGREDIENTS for the dough • warm milk (200 ml) • egg yolks • sugar (the original recipe says 3) • vanilla powder or 1 teaspoon vanilla extract • honey (50 grams) •

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