I always get emails about what didn't get into the book and so many recipes did not. Here is a Piadina. We have a similar Piadina in the grilled section but this one is different. I have seen several ways. I typically do this in my wood Fire but I wanted to show how to make one in a gas oven at 575. I know it will work at 525 too. Here are some shots. I used a neapolitan dough recipe from the book. Same one I use in my restaurants. I push it out very softly to a 10 -11 inch circle leaving a lot of the gas in the dough. Cook it until it rises, baste it with oil, bake again for 1 minute. Take it out and cut open. Fill the pocket and continue to cook for 2 minutes cut and serve. To prevent the top from getting to crspy cut in half before second or third bake. See pics below. One of my favorite snacks..