Calabrese Pitta

The ring shape makes it so easy to tear off pieces for dipping, and the inside stayed wonderfully airy while the outside had that perfect crackle. We used the leftovers the next morning for sandwiches and it didn't turn soggy at all.

That crisp crust held up perfectly even after I loaded it with fillings for lunch, and the lighter crumb made it feel airy rather than heavy. I’ve been using it for dipping in olive oil and it’s quickly become a staple in our kitchen.

The ring shape makes it so easy to slice evenly for sandwiches, and the crust stayed perfectly crisp even the next day. Absolutely perfect for dipping in olive oil and balsamic.