Cover the bowl up again with the plastic wrap or silicone lid, and allow to rest for an additional 30 minutes or until doubled in size. Rotate the bowl slightly and continue this process until all edges of the dough have been folded to the center. With one hand, scoop the edge of dough on the farthest side from you, and stretch slightly to gather it in the middle.
Once rested, wet your hands slightly to ensure the dough doesn’t stick to your fingers.
Allow the dough to rest in a dry, warm place for 30 minutes. Remove the bowl from the mixer, and cover with plastic wrap or a silicone lid. Turn the mixer on low speed for about 5 minutes, making sure all of the ingredients are evenly incorporated with no clumps of flour. Turn the mixer on low speed for just 15-20 seconds to evenly distribute the ingredients. Add the bread flour, yeast and salt to the bowl of an electric mixer fitted with a dough hook. 3 to 4 large tomatoes, sliced into rounds. 2 cups warm water, at approximately 95 degrees F. 3 1/4 cups unbleached bread flour, such as Petra. Between the crispy and airy crust, sweet caramelized tomatoes, mozzarella and fresh basil, it’s a delicious bite that everyone will love. It was inspired by the similar grandma-style pizza served up at Giada’s fast casual Vegas restaurant, Pronto. This margherita pie stars ripe heirloom tomatoes, but you can use any variety. It’s an amazing way to make pizza that feeds a crowd without having to make multiple pies for everyone! This style of pizza is known as a “grandma pizza” – which refers to the rectangular shape, the fact that it’s baked entirely in a sheet pan, and the fluffy focaccia crust. Serve at room temperature sprinkled with a pinch of flaky sea salt. Store in the refrigerator for up to 3 weeks. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Strain the zucchini and place in a large bowl. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes. Add the salted zucchini to the pot and return the mixture to a boil. Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat. Allow the zucchini to sit for 10 minutes. Place the sliced zucchini in a colander over a bowl and toss well with the salt. 2 bird’s eye chili peppers or other fresh spicy chili peppersliced into thin rings. 1 1/4 pounds zucchini sliced into 1/3-inch-thick rounds (about 3 zucchini). This is fantastic served with other antipasti on its own, or even on crostini, or alongside grilled proteins. The longer these preserved zucchini sit in the fridge, the tastier they get, and the texture of the zucchini changes into something really delightful – reminiscent of a pickle! In Italy, this is also done with eggplant, mushrooms, broccoli rabe, artichokes… it’s a common method for virtually any veggie. First the vegetables are salted to draw out excess moisture, and then preserved in a flavorful blend of oil, vinegar, chilis and fresh herbs. This is a traditional Italian method of preserving vegetables, called Sott’olio – literally meaning “under the oil”. This classic recipe is perfect for when you’ve got an abundance of farm-fresh zucchini at the height of summer. Season the pasta with more salt and pepper to taste. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Drain, reserving 1 cup of the cooking liquid. 
Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. (The sauce can be made up to 8 hours ahead. In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to blend. 
1 tablespoon grated lemon zest from about 2 lemons. 1 pound dried spaghetti, or any long pasta, such as fusilli lunghi. ½ teaspoon freshly ground black pepper plus more to taste. ½ cup fresh lemon juice from about 2 lemons. The secret for this dish is to really let the pasta sit for a few minutes in the lemon mixture, and be sure to add that pasta water. This dish was inspired by a famous pasta in Capri. One of the easiest pasta dishes you’ll ever make, this is great as a light meal or as a side dish, especially for grilled fish.
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