Try Dan Ewing and Brett Feeley of Slowhand Sourdough Pizza’s Canadian Detroit-style pizza inspired by a beloved hometown cocktail: the Bloody Caesar.

Try this pizza dough recipe made from “extra” levain starter from Hawaii-based New York Times bestseller and chef Ken Forkish for enhanced flavour and aroma.

Try making these sourdough everything bagels at home from Ooni Ambassador Bryan Ford for a chewy, crunchy and tasty treat.

Ring in the start of spring with a pizza topped with slow cooked lamb shoulder, herbs, rich tomato sauce, cheese and a super-fresh mint sauce.

The classic British crumble gets a new look in a dessert calzone and is perfect for a chilly winter night. Apples, pears, crumble and salted caramel sauce served with ice cream makes this a dish to remember.

If you’ve ever made pizza and wondered what to do with the leftover dough, look no further than these two easy recipes: a super-quick bread with butter, and a decadent cheesy garlic bread.

Why shouldn’t vegans have more fun when it comes to food? With this pizza, we use the incredible sweet and spicy Ve-Du-Ya Paste (a vegan play on ‘nduja, normally made from pork), vegan Mozzarisella Classic and San Marzano tomatoes to make a pizza that everyone – vegan or not – will love.

Bring flame-cooked, sesame-seed topped pidesi to your Ramadan feast with this recipe from NYC-based pizza maker Serhan Ayhan. 

Transform your sourdough discard into velvety buttermilk biscuits, using lamination to achieve deliciously flaky layers.

A soft pretzel, salty on the outside and chewy, almost bagel-esque inside, finds balance in a creamy Camembert dip.

It’s hard to believe Detroit-style pizza’s cheesy indulgence and crisp, delicious edge could be improved upon, but this tangy, cold-fermented sourdough version from Rosehill Sourdough ups the flavour even more.

Full of twists and turns, this unique pizza is packed with pizzazz. Garlic cream base, herby goat cheese, crispy kale and bright lemon.