FOCACCIA: Press the dough into a generously oiled sheet pan and drizzle
with even more olive oil. A generous pour of olive oil is the key to great
focaccia. Season with kosher salt and a sprinkle of fresh rosemary leaves.
Bake at 450°F [230°C] until browned, about 20 minutes. Serve as is or use it
to make sandwiches.

GRILLED PIZZAS: Form the dough into thin rounds and grill over a hot
fire or in a grill pan over high heat until marked and lightly browned on both
sides, just a minute or two on either side. Transfer the grilled dough to a
baking sheet, top as you wish, and stick the pizza under the broiler so that
your cheese gets not only melted but also beautifully browned, just a couple
of minutes.

SQUARE PIZZA (A.K.A. A “GRANDMA PIE”): Press the dough into a
generously oiled sheet pan and spoon over a thin layer of tomato sauce. Top
with grated mozzarella and a bit of grated Parmesan cheese. If you’d like, add
some sliced pepperoni or cooked and crumbled sausage. Bake at 450°F
[230°C] until browned, about 20 minutes. Tear over some fresh basil and cut
into squares.

GARLIC KNOTS: Roll the dough into small balls and then roll the balls
into ropes. Tie the ropes into knots and put them on a parchment-lined baking
sheet. Mix melted butter with minced garlic, brush the knots generously with
the mixture, and sprinkle with salt. Bake at 450°F [230°C] until browned, 15
to 20 minutes.

CALZONES: Form the dough into thin rounds and transfer to parchmentlined
baking sheets. For each calzone, spread a thin layer of tomato sauce
over half of the round. Top the tomato sauce with ricotta (and whatever other
fillings you’d like) and fold the undressed half of the dough over the cheese
to form a half-moon shape. Pinch the edges together and brush with beaten
egg. Bake at 450°F [230°C] until browned, about 20 minutes.

 SWEET FOCACCIA: Press the dough into a generously buttered sheet pan
and drizzle with even more melted butter. Dollop with ricotta cheese and
sliced peaches (or plums or pitted cherries) and sprinkle with granulated
sugar. Bake at 400°F [200°C] until the exposed dough and fruit are browned
and the juices are bubbling, about 25 minutes.

FRIED DOUGH: Just break the dough into small pieces, deep-fry in neutral
oil, and toss with powdered sugar.