For pizza: *Turn the dough out onto a lightly floured board and knead with a "push and turn" motion until the dough begins to feel responsive under your hand - about 5 to 8 minutes (5 minutes with a dough hook).
The dough should have just enough flour so that it is not sticky when kneading. Dust the dough lightly with flour during the kneading process if you find it sticking to your hands.
After kneading, pour a small amount of oil into your rising bowl and turn the dough in the oil so that it is coated. Cover the bowl and put it in a warm, draft free place to rise for about 1 hour or until doubled in size.
Grease your baking sheets. Sprinkle with cornmeal. During this stage you may wish to prepare your toppings.
Preheat your oven to 475° F (230 C). When the dough has risen to double its volume, turn it out onto a lightly floured board and knead briefly (or press out) to remove the large bubbles.

If you are going to refrigerate or freeze the dough at this point, punch it down, divide, and shape into balls. Seal the balls in plastic bags and or freeze. When you need it, thaw it early in the day, then shape it once it is no longer cold. You can also roll out the dough and refrigerate or freeze on the pizza pans. To freeze the already shaped crust, both grease and flour/ cornmeal your pan before freezing the pizza, that way it pops of the pan. Stretch, place it on the pan, brush with oil. Cover it well with stretch wrap or put it in a plastic bag and freeze it (you can replace the pan with a cardboard round after it freezes). Stack frozen crusts with waxed papers between, place in zippered plastic freezer bags with the air pressed out.When you want to use that pizza crust, preheat the oven, prepare the toppings and dress the frozen crust. Pull it out frozen. I put frozen crust in the oven on 400 not pre-heated. That way the crust starts thawing and cooking slowly without burning. Also I find doing it on a stoneware pan with no grease just flour or cornmeal works well.
To use at once, cover and let rest for about 3 minutes under a dry dish towel. For the tortas, shape and fill as directed below. If you are making pizzas, oil the pans lightly and sprinkle with cornmeal or semolina. Stretch/pat or roll out the dough and place on the baking sheets (if you can stretch the dough by hand it will give you a slightly softer crust). The dough is springy and elastic, and will at first shrink back each time you roll it- if it is VERY strong, let it rest for 20-30 minutes to relax the gluten. But persevere, turning the dough over from time to time. The dough should be rolled no thicker than 1/4 inch, thinner if possible. Spread on a little olive oil, sprinkle with Italian seasoning and some grated Romano.
Dress and bake about 20 minutes or until the cheese has begun to brown lightly.

What you cook your pizza on affects its color, crispness and baking time. Generally, the darker the baking sheet, the darker and crisper your crust (and the shorter your cooking time). For the crispiest crust and shortest cooking time, use a pizza stone (about $30), which must preheat for 45 minutes. While it heats, assemble your pizza directly on a wooden "peel," or pizza paddle, sprinkled with cornmeal. Use the peel to transfer the pizza to the heated stone.

I prefer perforated pizza pans but regular pans work well also. If you prefer a softer crust, Airbake� pans work very well. In the absence of Airbake� pans, doubling your pans(stacking one on top of another) will give the same result.

2 1/2 pounds winter squash, such as 1 large or 2 smaller butternut squash
1/2 cup chopped Italian parsley
1/4 cup chopped fresh mint
2 tablespoons fresh dill
1/4 teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
3 tablespoons olive oil, divided, plus 3 to 4 tablespoons for brushing fillo dough
3 large leeks, white and light green parts only, cleaned and chopped
2 large cloves garlic, minced or pressed
3 eggs
Salt
Freshly ground pepper
9 sheets fillo dough, or yeasted olive oil dough

Halve the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch-square pieces. (If using butternut, cut it in half crosswise just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.)
Place the yeasted dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in bulk (about 45 minutes. Punch down the dough and allow to rest briefly before rolling out.
Steam the squash until tender, 15 to 20 minutes, then transfer to a colander and allow to cool and drain for another 15 minutes (butternut squash will not be watery). When the squash has cooled, peel and place in a bowl. Mash it with a fork, a large wooden spoon, a potato masher or a pestle. Stir in the parsley, mint, nutmeg, feta and Parmesan.
Heat the oven to 375 degrees. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat and add the leeks. Cook, stirring, until tender and just beginning to color, about 5 to 10 minutes. Add the garlic and continue to cook for another minute, until fragrant Remove from the heat and add to the squash. Beat the eggs and remove 2 tablespoons for brushing the tart, then mix with the squash. Season to taste with salt and pepper.
Brush a 10- or 12-inch tart pan or cake pan with 1 tablespoon of olive oil and layer in 4 sheets of fillo dough, placing them not quite evenly on top of each other so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet.
Fill with the squash mixture and fold the edges over. Brush the folded-over fillo with olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Brush the top with the beaten egg you set aside. Pierce the top of the pie in several places with a sharp knife.
Bake until the top is golden brown, 40 to 50 minutes. Serve warm or at room temperature. Recrisp the crust if necessary in a 375-degree oven for 10 to 15 minutes.

Each serving: 310 calories; 441 mg sodium; 99 mg cholesterol; 18 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 11 grams protein; 6 grams fiber.

2 to 2 1/2 pounds winter squash
2 tablespoons olive oil
1 large onion, chopped
3 large cloves garlic, minced or pressed
2 tablespoons chopped fresh sage
1/2 cup cooked Arborio or medium-grain rice
2 tablespoons chopped parsley
1/2 cup grated Gruyere cheese, tightly packed (2 ounces)
1/4 cup grated Parmesan cheese (1 ounce)
3 eggs, beaten
Salt (about 1/2 teaspoon or more)
Freshly ground pepper
One recipe Yeasted Olive Oil Pastry Dough

Halve the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch-square pieces. (If using butternut, cut it in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.)
Place the yeasted dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in bulk (about 45 minutes). Punch down the dough and allow to rest briefly before rolling out.
Steam the squash until tender, 15 to 20 minutes, then transfer to a colander and allow to cool and drain for another 15 minutes (butternut squash will not be watery). When the squash has cooled, peel and place in a bowl. Mash with a fork, a large wooden spoon, a potato masher or a pestle.
Heat the oil over medium heat in a large nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes, then stir in the garlic. Cook until fragrant, another minute or two. Remove from the heat and toss with the squash, sage, rice, parsley, Gruyere and Parmesan cheeses, all but 2 tablespoons of the eggs, salt and pepper to taste. Taste and adjust seasonings.
Heat the oven to 375°. Oil a 10-inch or 12-inch tart pan with a removable bottom or springform pan. Roll out two thirds of the pastry and line the pan with the edges overhanging. Fill the crust with the squash mixture. Top with the remaining pastry, then crimp the edges of the top and bottom pastry together. Cut 4 small slits in the top crust with a sharp knife, brush with the reserved beaten egg and place in the oven.
Bake until golden brown, 45 to 50 minutes. Allow to rest for at least 10 minutes before serving. This can also be served at room temperature. 6 to 8 servings. Each of 8 servings: 371 calories; 496 mg sodium; 114 mg cholesterol; 17 grams fat; 4 grams saturated fat; 46 grams carbohydrates; 12 grams protein; 6.55 grams fiber.

3/4 pound small boiling potatoes such as baby Yukon Gold or new potatoes, peeled
Salt
2 to 2 1/2 pounds greens (chard, beet greens, rapini, spinach)
2 tablespoons olive oil
1 onion, chopped
2 large cloves garlic, minced
1/2 cup chopped Italian parsley
2 tablespoons chopped fresh basil
Freshly ground pepper
1 cup ricotta or low-fat cottage cheese
OR tofu ricotta
2 eggs, beaten
2 tablespoons milk or plain soy milk
1/2 cup grated Gruyere cheese, tightly packed (about 2 ounces)
1/4 cup grated Parmesan (about 1 ounce)
Dash freshly grated nutmeg
One recipe Yeasted Olive Oil Pastry

Place the potatoes and 2 teaspoons of salt in a large pot of water (you'll be cooking the greens in the same water) and bring to a boil. Reduce the heat to medium, cover partly and boil the potatoes until tender when pierced with a knife, about 20 minutes. Meanwhile, stem the greens and wash the leaves thoroughly, making sure to remove all sand.
When the potatoes are done, remove from the water and set aside until cool enough to handle, then cut in 1/2-inch slices. Bring the water back to a rolling boil and add another teaspoon of salt and the greens. Blanch until just tender, about 2 minutes. Remove from the water with a slotted spoon or deep-fry skimmer and transfer immediately to a bowl of cold water. Drain and squeeze dry. It is not necessary to remove every drop of water. Chop coarsely and set aside.
Heat the oil over medium heat in a large nonstick skillet Add the onion and cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the greens, potatoes, parsley and basil and gently toss together. Season to taste with salt and pepper, and transfer to a large bowl.
In a blender or food processor, process the ricotta or cottage cheese until smooth. Scrape down the sides. Set aside 2 tablespoons of the beaten eggs, and add the rest to the processor, along with the milk. Beat together, then transfer to the bowl with the greens. Stir in the Gruyere and Parmesan cheeses, add more salt and pepper and the nutmeg, and combine everything thoroughly. Taste and adjust seasonings.
Heat the oven to 375 degrees. Gently punch down the pastry dough. If making a galette, roll out into a large, thin circle, about 16 inches in diameter. Top with the filling, leaving a 21/2-inch edge, and fold the edges in over the filling, draping folds all the way around. If you can stretch the dough up to the middle, gather the edges together and shape a little top knot. Otherwise you can leave an opening in the center.
If making a torta, oil a 10-inch pie dish, springform pan or a tart pan with a removable rim. Roll out two-thirds of the dough into a thin circle, and line the pie dish or pan; ease the dough into the edges. There should be some overhang. Fill with the greens mixture. Roll out the other piece of dough into a circle, and place on top of the filling. Fold the edges of the bottom crust over the top crust, and crimp the dough all the way around the edge. Gently score the top of the dough with a paring knife. Brush the torte or galette with the reserved egg.
Bake until the top is golden brown, 45 to 50 minutes. Remove from the heat and cool for at least 10 minutes before serving. Serve hot or warm.

Each of 8 servings: 549 calories; 645 mg sodium; 139 mg cholesterol; 27 grams fat; 9 grams saturated fat; 56 grams carbohydrates; 24 grams protein; 6.61 grams fiber.