Course: Pizzas and Focaccia

Baked Calzones Stuffed with Artichokes and Ricotta

Leavened, Pizzas and Focaccia
The Ragusan-style ‘pane cunzato’ or seasoned bread

Appetizers, Bread, Pizzas and Focaccia, Unique dishes
Whole Wheat Ragusan Scaccia with Tomato and Cheese

Bread, Leavened, Pizzas and Focaccia, Savory Pies, Unique dishes
Ragusana Meat Pie with Turkey or Chicken or Lamb

Leavened, Pizzas and Focaccia, Savory Pies, Second Courses
Neapolitan Casatiello with Bimby and Traditional Method

Appetizers, Leavened, Pizzas and Focaccia, Savory Pies, Unique dishes
Whole Wheat Ragusan Scacce with Spinach

Leavened, Pizzas and Focaccia, Savory Pies
Whole Wheat Pizza Dough 24-Hour Fermentation

Bread, Leavened, Pizzas and Focaccia, Unique dishes
Heart-Shaped Pizza with Beetroot

Leavened, Pizzas and Focaccia
Pizza with the Stand Mixer: Perfect Dough for Tray or Stone, Explained Step by Step

Leavened, Pizzas and Focaccia
Thin and Crispy White Pan Pizza

Appetizers, Leavened, Pizzas and Focaccia