Focaccia
Napoletana "00" flour, water, salt and a whisper of yeast. Hands-on time is short, but allow twelve to thirteen hours for the prove.
Pizza Dough
Napoletana "00" flour proved for twelve to thirteen hours. Bake it on a stone for a properly crisp bottom.
Gluten-Free Pizza Dough
A gluten free dough from Le 5 Stagioni flour, proved for three hours into a crust with a genuinely fluffy crumb.