Preheat oven to 500 degrees F with a pizza stone.

Lay 2 (14-inch) square pieces of parchment paper on the counter and gently shape 1 dough portion at a time into 10- to 12-inch rounds. Stir together oil and garlic with a pinch of salt and pepper. Brush one pizza crust with half of the oil mixture and scatter half the mozzarella over top.

Alternate half of the tomato and zucchini slices on top of crust and scatter half the sausage slices on top. Crumble half the feta and marjoram over the top. Repeat with remaining pizza.

Using a peel or the back of a cookie sheet, slide the pizza and parchment onto the pizza stone. Bake for 5 minutes, then carefully remove the parchment. Continue baking for 5-7 more minutes, until crust is golden and top is bubbly.

Mix together fregola, white beans, arugula, olives and shallots in a large mixing bowl. Add olive oil, lemon zest and juice, and vinegar and toss to coat well. Sprinkle on a good dose of sea salt and freshly ground pepper and give one last toss before serving.

Put a large pot of salted water on to boil and start pasta.

While pasta is cooking, heat sausage and squash in a large, covered saute pan over medium heat.

Pound garlic to a paste in a mortar and pestle with a pinch of sea salt. Add walnuts and continue to pound. Add a handful of basil leaves and pound to a paste. Add another handful and pound that to a paste. Whisk in olive oil and vinegar. (Alternatively, you could just blend all the pesto ingredients in a food processor … but it’s not as fun.)

Drain pasta, reserving 1/4 cup of pasta water, and return pasta to pot. Toss squash and sausage with pasta. Whisk pasta water into pesto and add to pot. Toss for 2 minutes to thoroughly coat.

Stir together flours, salt and yeast in a large bowl, stirring with a whisk. Create a well in center of flour mixture and pour in warm water and oil. Stir with a wooden spoon until it gets too stiff to stir, then switch to a rounded bowl scraper until you have a sticky, ragged mass. Cover with a plate or plastic wrap and let stand at room temperature for 18-24 hours.

15 minutes after mixing dough, scrape around the edge of the bowl with a bowl scraper, pulling the dough into the center. Repeat (if you have time) 15 minutes later. (If you have time during the first 2 hours, fold the dough over on itself every half-hour: After a couple of repeats, the mass will come together into a smooth, wet dough. The folding also helps distribute the yeast more quickly.)

When the pizza dough is very bubbly (18-24 hours), scrape it down with the bowl scraper. Dust a counter with flour (more heavily if the dough seems really wet). Scrape the dough onto the counter; dust the top with more flour. Divide the dough in half. Place 1 portion on the work surface (cover remaining portion to keep it from drying out). Fold the dough over onto itself—pick up one side and fold it to the middle, then the opposite side, then the top, and then the bottom. Press down lightly, adding more flour as needed, and repeat the folding one more time. Flip the dough over and shape it very gently, cupping it between your palms and rotating it, into a ball. Repeat with remaining portion. (At this point, you can either roll the dough out to use, or put each portion of dough in a plastic zip-top bag and freeze them to use another time. Thaw the dough overnight in the refrigerator.)

Dust a pizza peel or rimless baking sheet with cornmeal. Gently shape 1 pizza dough portion into a 10- to 12-inch round on a lightly floured work surface (you can do this by hand or with a rolling pin). Transfer the dough to the dusted pizza peel or baking sheet. Pile on the toppings and transfer the pizza* to a hot pizza stone preheated to 500 degrees F on the bottom rack of the oven. Bake 9-12 minutes or until the toppings are bubbly and the crust is golden.

Preheat oven to 400 degrees F.

Cook pasta in boiling salted water according to package directions. Drain, and return to the pot you used to cook it.

While the pasta cooks, remove the sausage from its casing and cook in a skillet over medium heat for 5 minutes or until browned. Use a spoon to break it up.

Add sausage, sauce, mozzarella, ricotta and 1/4 cup pecorino to hot cooked pasta, stirring to combine. Spoon mixture into a greased 1-1/2-quart baking dish (a deep-dish pie dish is ideal for this). Sprinkle with remaining 2 tablespoons pecorino. Bake at 400 F for 15 minutes or until heated through.

To make arugula pesto, blend first 7 ingredients (through vinegar) in a blender or food processor until smooth. Slowly pour in olive oil until the mixture has formed an emulsion. Pulse in cheese, season to taste with salt, and set aside.

To prepare pasta, saute sausage in a large pot over medium heat until browned, breaking up into pieces with the edge of a spatula. Set sausage aside to drain on paper towel and wipe out the pot. Fill the pot with water and bring to a boil with a generous pinch of salt.

Cook pasta according to package directions, and drain. Toss pasta with arugula, sausage and 1/2 the pesto, and serve.

Cook pasta according to package directions in salted boiling water. Drain.

While the pasta cooks, put the pancetta in a large saute pan over medium-low heat. Cook 5-7 minutes or until the pancetta is crisp and has rendered its fat. Use a slotted spoon to remove the pancetta from the pan (leaving the fat behind), and drain on a paper towel. Increase the heat to medium-high. Add Brussels sprouts to pan, and saute 3 minutes or until the Brussels sprouts are crisp-tender. (If the pan looks dry, add 1-2 tablespoons of the hot pasta water.) Transfer Brussels sprouts to a bowl.

Add chicken stock to the hot pan. Bring to a boil, and cook until it reduces by one-third to one-half, scraping the bottom of the pan to loosen any of the tasty browned bits. Whisk together the cream and egg yolks. Remove pan from heat and whisk in the yolk mixture. Return the pan to medium-low heat. Gradually whisk in 6 tablespoons of the cheese. Cook 1-2 minutes or until thickened. Season to taste with salt and pepper.

Add the hot cooked pasta to the pan, stirring to combine. Stir in the Brussels sprouts. Divide mixture between 4 bowls or plates. Garnish evenly with pancetta and remaining cheese.