Sublime

Another option is to make your own pizza shells that you store for next time: parbake the dough with just sauce and then freeze it, wrapped airtight in plastic. (If you want to see a recipe for parbaked crust and how to make pizza with it, check out the Pepperoni, Mushroom, and Onion pizza recipe.) Storing parbaked pizza shells is a good option to

Pizza has been called il sole nel piatto—the sun on a plate—

I made some refinements too, with recipes for smaller batches of dough than those that were in my first book, and for using smaller amounts of flour to start and maintain a levain. This book’s pizza dough recipes are streamlined, and they take less time to make than the pizza doughs in FWSY—but they make better pizza. I decided to abandon my bread

You can bake one or two loaves from this recipe. If you bake just one loaf, you can divide the remaining dough into two or three dough balls to make iron-skillet focaccia or pizza; refrigerate the dough balls and use them any time during the next two or three days.

fusilli, single or double spiral, is the third most popular shape in Italy.