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.

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.

Legend has it that these cornmeal and molasses rolls are named for a New England fisherman's curse on his wife: "Anna, damn her!" Regardless of what she may have done to upset her spouse, she was a great baker.

Instead of the usual corn bread or dinner rolls, try these crisp, cayenne-seasoned breadsticks. Active time: 1 hr Start to finish: 2 3/4 hr