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1
To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour.
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2
Let stand until foamy, about 5 minutes.
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3
Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough.
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4
Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough.
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5
Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes.
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6
Punch the dough down, knead, and cut into 6 equal pieces.
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7
Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter.
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8
Heat a griddle or cast iron pan (or grill) over high heat.
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9
Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side.
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10
Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough.
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11
To serve, pile the toppings of choice into the center of each warm grilled round.
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12
Roll the bread around the toppings of choice and serve immediately.
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13
Bresaola and Arugula:
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14
Divide the arugula leaves, bresaola, and Parmesan among piadine rounds.
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15
Top with a sprinkling of pepper and drizzle with balsamic vinegar.
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16
Onion and Gorgonzola:
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17
Divide the spinach, onions, and cheese among piadine rounds.
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18
Top with a sprinkling of walnuts and drizzle lightly with oil.
