Yeast

Most cookware stores carry baker's peels (wooden, paddle-like implements used to slide pizza into ovens) and pizza stones; these tools make it easy to create a crust with character, but good crusts also require a very hot oven. In our experience, the most common flaw in home-made pizza is mozzarella overdose: Too much of it smothers the rest of the pie, causing what's below to steam into softness. The following pie is made without any mozzarella at all. Needless to say, the roster of toppings is flexible.

This bread uses a yeast starter, which enriches its flavor and texture. Be sure to prepare the starter one day ahead. Humidity makes the crust crisper, so the recipe calls for spritzing the oven with water; simply use a standard spray bottle and tap water.

This recipe was created to prepare <epi:recipeLink ="14257">Miniature Olive Focaccias with Marinated Peppers</epi:recipeLink>.

Though reminiscent of the warm soft pretzels you may have had at baseball games or on the street, these are even better because they're fresh. Serve with yellow mustard.

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

"I tried a fabulous fig and fennel bread at Clarke's restaurant while I was in London," writes Nancy Shrier of Rydal, Pennsylvania. "I'd love to have the recipe." Do as the restaurant does and serve this slightly sweet bread with unsalted butter or with a variety of cheeses.

21st Century Recipe Today, when our far-flung family gathers for holidays, my mother, my sister, and I make this updated version of my grandmother’s recipe to go with our typical menu: grilled beef tenderloin served with a dollop of sour cream, horseradish and bacon sauce; grilled asparagus; potato casserole; a green salad with blue cheese crumbles; and pear and almond tart for dessert.

Traditional biscuits are so intimidating to novices in part because most recipes require you to make them at the last minute. I wanted to come up with something anyone can do, and this is it. The yeast makes the day! The dough is easy to work with, and both dough and baked biscuit can be made ahead.

Active time: 40 min Start to finish: 2 1/2 hr

These all-American rolls are so flaky and buttery that everyone will want seconds. Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.

Try this recipe, inspired by a visit to a pizza truck in Normandy!

Mashed potatoes give this spectacular bread a moist texture.

(Soft White Rolls)

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.