BakingBalkan Flatbread (Lepinja)
Soft, thick Balkan flatbreads with a lightly crisp crust, made for tearing apart and soaking up sauces.
2 hrServes 4Easy
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Baking
PizzaChicago Deep-Dish Pizza
Cheese on the bottom, sauce on the top, and a crust closer to pastry than to bread. Built upside down for a reason — forty minutes in the oven would incinerate cheese left on the surface.
5 hrServes 6Hard
BakingBerliner Doughnuts
No hole, filled after frying, and marked by a pale stripe around the middle that tells you the lid was on. Germans judge a Berliner by that stripe before they taste it.
3 hr 30 minServes 12Medium
BakingGlazed Ring Doughnuts
Yeast-raised and fried for barely a minute a side, then glazed while still hot so it soaks in and sets to a thin shell rather than sitting on top as icing.
3 hr 30 minServes 12Medium
BakingCroissants
Two days, three folds, and one rule that governs all of it: butter and dough must stay the same softness. Everything that goes wrong with croissants goes wrong there.
15 hrServes 12Hard
PizzaNew York-Style Pepperoni Pizza
A larger, thinner, foldable slice with a cooked sauce and low-moisture mozzarella. Use cup-and-char pepperoni and it curls into little pools of paprika oil.
26 hrServes 4Medium
PizzaNeapolitan Margherita Pizza
A 24-hour cold-fermented dough, uncooked tomato sauce, and the hottest oven you own. Three toppings, and every one of them has to be good.
25 hrServes 4Hard