THE PIZZERIA

Ingredients Beef, spaghettone (durum wheat semolina), San Marzano tomatoes, ricotta, Parmigiano Reggiano, onion, water, red wine, milk, butter, carrot, celery, extra-virgin olive oil, tomato paste, cream, sea salt, basil, garlic, lemon juice, black pepper, Pecorino Romano, lemon zest, bay leaf, nutmeg.

Eating now: lift the lid, set the cold lemon ricotta on top, add the basil and olive oil from the cup, and twirl. Eating later: refrigerate within 2 hours. Reheat with the lid off and foil on, 20 ml of water sprinkled over, in a 350°F oven for 20 to 25 minutes until the centre is 165°F; then add the ricotta and basil.

Ingredients Potatoes, San Marzano tomatoes, wheat flour, cream, ricotta, extra-virgin olive oil, Parmigiano Reggiano, butter, onion, egg yolk, sea salt, basil, garlic, parsley, lemon juice, Pecorino Romano, lemon zest, black pepper.

Eating now: add the lemon ricotta and basil from the cup and dig in. Eating later: refrigerate within 2 hours. Reheat with foil on in a 350°F oven for 15 to 20 minutes until the centre is 165°F (stir once halfway), then add the ricotta and basil.

Ingredients Mild: San Marzano tomatoes, rigatoni (durum wheat semolina), cream, Parmigiano Reggiano, shallot, tomato paste, butter, vodka, extra-virgin olive oil, onion, garlic, sea salt, basil, black pepper.

Ingredients Spicy: San Marzano tomatoes, rigatoni (durum wheat semolina), cream, Parmigiano Reggiano, shallot, tomato paste, butter, vodka, Calabrian chillies, onion, extra-virgin olive oil, garlic, sea salt, basil, black pepper.

Eating now: it is ready. Eating later: refrigerate within 2 hours. Reheat with foil on, 20 ml of water sprinkled over, in a 350°F oven for 20 to 25 minutes until the centre is 165°F; stir once and serve.

Ingredients San Marzano tomatoes, ziti (durum wheat semolina), ricotta, mozzarella, provolone, onion, Parmigiano Reggiano, extra-virgin olive oil, Pecorino Romano, eggs, garlic, sea salt, basil, parsley, black pepper, lemon zest, nutmeg.

Eating now: it is ready; let it stand 2 minutes. Eating later: refrigerate within 2 hours. Reheat with the lid off and foil on in a 375°F oven for 25 to 30 minutes until the centre is 165°F; take the foil off for the last 5 minutes to crisp the top.

Ingredients San Marzano tomatoes, rigatoni (durum wheat semolina), Italian sausage (pork, fennel), ricotta, mozzarella, beef, pork, veal, water, Parmigiano Reggiano, extra-virgin olive oil, onion, milk, eggs, garlic, wheat flour, tomato paste, sea salt, basil, cream, Pecorino Romano, parsley, black pepper, whole wheat flour, wheat gluten, sugar, yeast.

Eating now: add the whipped ricotta on top and dig in. Eating later: refrigerate within 2 hours. Reheat with foil on in a 350°F oven for 25 to 30 minutes until the centre of a meatball is 165°F, then add the ricotta.

Ingredients Egg fettuccine (durum wheat semolina, eggs), milk, cream, Parmigiano Reggiano, garlic, butter, lemon juice, rice flour, Pecorino Romano, lemon zest, extra-virgin olive oil, parsley, sea salt, black pepper, bay leaf, nutmeg.

Eating now: it is ready. Eating later: refrigerate within 2 hours. Reheat with foil on, 30 ml of milk or water stirred through, in a 350°F oven for 15 to 20 minutes until the centre is 165°F; toss and serve.

Ingredients No chilli: Rapini, Italian sausage (pork, fennel), orecchiette (durum wheat semolina), extra-virgin olive oil, Pecorino Romano, wheat flour, garlic, water, sea salt, lemon zest, whole wheat flour, wheat gluten, sugar, thyme, black pepper, yeast.

Ingredients With chilli: Rapini, Italian sausage (pork, fennel), orecchiette (durum wheat semolina), extra-virgin olive oil, Pecorino Romano, wheat flour, garlic, water, sea salt, Calabrian chillies, lemon zest, whole wheat flour, wheat gluten, sugar, thyme, black pepper, yeast.

Eating now: shower the breadcrumbs over and eat. Eating later: refrigerate within 2 hours (crumbs stay in their cup at room temperature). Reheat with foil on, 30 ml of water sprinkled over, in a 350°F oven for 20 minutes until the centre is 165°F; toss, then add the crumbs.

Ingredients Milk, cavatappi (durum wheat semolina), white cheddar, mozzarella, cream, Parmigiano Reggiano, garlic, wheat flour, water, butter, extra-virgin olive oil, rice flour, Pecorino Romano, sea salt, whole wheat flour, wheat gluten, black pepper, lemon zest, sugar, bay leaf, thyme, nutmeg, yeast.

Eating now: it is ready. Eating later: refrigerate within 2 hours. To reheat, take the lid off and stir 30 ml of milk through, then cover with foil and heat in a 375°F oven for 25 to 30 minutes until the centre is 165°F; take the foil off for the last 5 minutes.

Ingredients Beef, egg lasagna sheets (durum wheat semolina, eggs), milk, San Marzano tomatoes, ricotta, mozzarella, Parmigiano Reggiano, cream, onion, water, red wine, garlic, carrot, celery, butter, tomato paste, Pecorino Romano, rice flour, extra-virgin olive oil, sea salt, eggs, basil, parsley, black pepper, bay leaf, lemon zest, nutmeg.

Eating now: rest it 5 minutes, then cut. Eating later: refrigerate within 2 hours. Reheat covered with foil in a 350°F oven for 30 to 35 minutes until the centre is 165°F; uncover for the last 5 minutes.

Ingredients Mozzarella, wheat flour, water, San Marzano tomatoes, Pecorino Romano, extra-virgin olive oil, whole wheat flour, durum wheat semolina, sea salt, wheat gluten, sugar, basil, garlic, yeast, oregano.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Wheat flour, fresh mozzarella, water, San Marzano tomatoes, mozzarella, extra-virgin olive oil, whole wheat flour, durum wheat semolina, sea salt, wheat gluten, basil, sugar, flaky sea salt, garlic, yeast, oregano.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Mozzarella, wheat flour, water, San Marzano tomatoes, pepperoni, garlic, Pecorino Romano, whole wheat flour, extra-virgin olive oil, durum wheat semolina, sea salt, wheat gluten, sugar, oregano, yeast.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days. If you added hot honey, drizzle it after reheating.

Ingredients Classic: Wheat flour, mozzarella, water, San Marzano tomatoes, pepperoni, cream, ricotta, Parmigiano Reggiano, extra-virgin olive oil, whole wheat flour, shallot, tomato paste, vodka, durum wheat semolina, sea salt, onion, wheat gluten, butter, garlic, basil, sugar, yeast, black pepper, oregano.

Ingredients Spicy: Wheat flour, mozzarella, water, San Marzano tomatoes, pepperoni, cream, ricotta, Parmigiano Reggiano, extra-virgin olive oil, whole wheat flour, shallot, tomato paste, vodka, Calabrian chillies, durum wheat semolina, sea salt, onion, wheat gluten, butter, garlic, basil, sugar, yeast, black pepper, oregano.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Water, wheat flour, pork, onion, mozzarella, San Marzano tomatoes, red pepper, aged provolone, ricotta, fennel, extra-virgin olive oil, garlic, whole wheat flour, sea salt, durum wheat semolina, wheat gluten, Pecorino Romano, cream, sugar, butter, lemon juice, black pepper, fennel seed, Parmigiano Reggiano, lemon zest, rosemary, basil, parsley, yeast, thyme, oregano.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days. Scatter the focaccia crumbs over the pie after reheating.

Ingredients Sweet heat and Jalapeño on the side: Wheat flour, mozzarella, water, Italian sausage (pork, fennel), San Marzano tomatoes, red pepper, ricotta, jalapeno, honey, whole wheat flour, extra-virgin olive oil, durum wheat semolina, sea salt, wheat gluten, Pecorino Romano, cream, sugar, basil, lemon juice, garlic, Parmigiano Reggiano, orange juice, parsley, yeast, oregano, lemon zest, orange zest, black pepper.

Ingredients No jalapeño: Wheat flour, mozzarella, water, Italian sausage (pork, fennel), San Marzano tomatoes, red pepper, ricotta, honey, whole wheat flour, extra-virgin olive oil, durum wheat semolina, sea salt, wheat gluten, Pecorino Romano, cream, sugar, basil, lemon juice, garlic, Parmigiano Reggiano, orange juice, parsley, yeast, oregano, lemon zest, orange zest, black pepper.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days. If you chose jalapeño on the side, lay the rings on before reheating.

Ingredients Wheat flour, water, mozzarella, chicken, San Marzano tomatoes, red pepper, white cheddar, red onion, garlic, extra-virgin olive oil, whole wheat flour, sea salt, durum wheat semolina, honey, onion, wheat gluten, cider vinegar, tomato paste, molasses, sugar, lemon juice, butter, parsley, smoked paprika, oregano, black pepper, lemon zest, paprika, yeast, onion powder, basil.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Wheat flour, mozzarella, water, San Marzano tomatoes, cremini mushrooms, cooked ham, artichokes, oyster mushrooms, Gaeta olives, extra-virgin olive oil, whole wheat flour, durum wheat semolina, Parmigiano Reggiano, sea salt, wheat gluten, sugar, butter, garlic, basil, parsley, oregano, lemon juice, yeast, thyme, black pepper, lemon zest.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Wheat flour, cremini mushrooms, water, mozzarella, oyster mushrooms, provolone, milk, ricotta, Gorgonzola, extra-virgin olive oil, garlic, cream, whole wheat flour, sea salt, durum wheat semolina, Pecorino Romano, wheat gluten, butter, Parmigiano Reggiano, sugar, rice flour, lemon juice, thyme, black pepper, yeast, lemon zest, bay leaf, nutmeg.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days. Scatter the focaccia crumbs over the pie after reheating.

Ingredients Wheat flour, mozzarella, water, San Marzano tomatoes, beef, ricotta, pork, veal, red onion, extra-virgin olive oil, milk, whole wheat flour, onion, sea salt, durum wheat semolina, Pecorino Romano, eggs, wheat gluten, Parmigiano Reggiano, garlic, basil, tomato paste, cream, sugar, parsley, black pepper, yeast.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Wheat flour, mozzarella, water, ricotta, mortadella, pistachios, garlic, extra-virgin olive oil, whole wheat flour, durum wheat semolina, Pecorino Romano, wheat gluten, sea salt, basil, Parmigiano Reggiano, sugar, cream, lemon juice, parsley, yeast, lemon zest, black pepper.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days. Reheat slices gently so the mortadella stays silky (4 minutes at 475°F is enough), then scatter the pistachios.

Ingredients Wheat flour, mozzarella, water, San Marzano tomatoes, zucchini, eggplant, red pepper, red onion, extra-virgin olive oil, whole wheat flour, sea salt, durum wheat semolina, wheat gluten, sugar, parsley, basil, garlic, lemon juice, lemon zest, oregano, yeast, black pepper.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients San Marzano tomatoes, wheat flour, water, extra-virgin olive oil, whole wheat flour, garlic, durum wheat semolina, sea salt, wheat gluten, sugar, basil, oregano, yeast.

Best eaten hot on arrival. To bring it back: oven at 475°F with a baking sheet inside for 15 minutes, slices straight onto the hot sheet for 4 to 6 minutes, until the cheese bubbles and the middle is piping hot (165°F); or a dry heavy frying pan on medium heat, lid on, 3 to 4 minutes. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Wheat flour, water, San Marzano tomatoes, mozzarella, white cheddar, pepperoni, extra-virgin olive oil, onion, whole wheat flour, sea salt, honey, wheat gluten, Pecorino Romano, butter, sugar, garlic, basil, red chillies, Calabrian chillies, vinegar, yeast, oregano, black pepper.

Best eaten hot on arrival. To bring it back: a dry heavy frying pan on medium-low heat with a lid, squares in for 5 to 6 minutes (it re-fries the bottom and the cheese edge); or oven at 450°F, squares on a baking sheet 8 to 10 minutes, a whole pie 12 to 15 loosely tented with foil, until 165°F in the middle. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days. If you chose hot honey on the side, drizzle it after reheating.

Ingredients Classic: Wheat flour, water, mozzarella, white cheddar, San Marzano tomatoes, cream, extra-virgin olive oil, ricotta, whole wheat flour, Parmigiano Reggiano, shallot, tomato paste, vodka, sea salt, wheat gluten, onion, butter, garlic, sugar, basil, black pepper, yeast.

Ingredients Spicy: Wheat flour, water, mozzarella, white cheddar, San Marzano tomatoes, cream, extra-virgin olive oil, ricotta, whole wheat flour, Parmigiano Reggiano, shallot, tomato paste, vodka, sea salt, Calabrian chillies, wheat gluten, onion, butter, garlic, sugar, basil, black pepper, yeast.

Best eaten hot on arrival. To bring it back: a dry heavy frying pan on medium-low heat with a lid, squares in for 5 to 6 minutes (it re-fries the bottom and the cheese edge); or oven at 450°F, squares on a baking sheet 8 to 10 minutes, a whole pie 12 to 15 loosely tented with foil, until 165°F in the middle. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Mild giardiniera: Water, wheat flour, San Marzano tomatoes, mozzarella, white cheddar, Italian sausage (pork, fennel), red pepper, cremini mushrooms, extra-virgin olive oil, pepperoni, onion, red onion, vinegar, oyster mushrooms, whole wheat flour, sea salt, cauliflower, wheat gluten, carrot, celery, butter, garlic, sugar, parsley, basil, oregano, yeast, lemon juice, black pepper, thyme, celery seed, bay leaf.

Ingredients Hot giardiniera: Water, wheat flour, San Marzano tomatoes, mozzarella, white cheddar, Italian sausage (pork, fennel), red pepper, cremini mushrooms, extra-virgin olive oil, pepperoni, onion, red onion, vinegar, oyster mushrooms, whole wheat flour, sea salt, cauliflower, wheat gluten, carrot, celery, butter, garlic, sugar, Calabrian chillies, parsley, basil, oregano, yeast, lemon juice, black pepper, thyme, celery seed, bay leaf.

Best eaten hot on arrival. To bring it back: a dry heavy frying pan on medium-low heat with a lid, squares in for 5 to 6 minutes (it re-fries the bottom and the cheese edge); or oven at 450°F, squares on a baking sheet 8 to 10 minutes, a whole pie 12 to 15 loosely tented with foil, until 165°F in the middle. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Wheat flour, San Marzano tomatoes, mozzarella, water, extra-virgin olive oil, whole wheat flour, garlic, Pecorino Romano, sea salt, wheat gluten, basil, sugar, oregano, yeast, black pepper.

Best eaten hot on arrival. To bring it back: a dry heavy frying pan on medium-low heat with a lid, squares in for 5 to 6 minutes (it re-fries the bottom and the cheese edge); or oven at 450°F, squares on a baking sheet 8 to 10 minutes, a whole pie 12 to 15 loosely tented with foil, until 165°F in the middle. No microwave. Refrigerate leftovers within 2 hours and eat within 2 days.

Ingredients Roasted garlic butter and Parmigiano: Wheat flour, water, San Marzano tomatoes, butter, garlic, Parmigiano Reggiano, whole wheat flour, extra-virgin olive oil, onion, sea salt, wheat gluten, parsley, sugar, basil, yeast.

Ingredients Garlic oregano olive oil, no butter or cheese: Wheat flour, water, San Marzano tomatoes, extra-virgin olive oil, garlic, whole wheat flour, onion, sea salt, wheat gluten, parsley, sugar, oregano, basil, yeast.

Best eaten warm on arrival. To bring them back: oven at 350°F, knots on a baking sheet 4 to 5 minutes. Heat the marinara in a small pot until steaming (165°F). No microwave for the knots: it toughens them. Keep leftovers covered in the fridge and eat within 2 days.

Ingredients Wheat flour, water, extra-virgin olive oil, whole wheat flour, wheat gluten, sea salt, rosemary, sugar, flaky sea salt, yeast.

It travels cooled, never boxed warm (it would steam soft). Keep it at room temperature, loosely covered, and eat within 2 days. To bring back the crunch: oven at 375°F, the slab on a baking sheet 6 to 8 minutes (squares 4 to 5). Squares freeze well wrapped; warm them from frozen 10 to 12 minutes.