Warm the water or milk to 105-110°F (40-43°C). Combine it with the yeast and sugar or honey; if using active dry yeast, let the mixture stand for 5-10 minutes until foamy, while instant yeast may be mixed directly with the flour.

Stir in the melted butter or olive oil and fine salt. Add about 4 cups of flour gradually, mixing until a shaggy dough forms, then reserve the remaining flour for adjusting the texture.

Knead the dough by hand for 8-10 minutes or with a dough hook for 5-7 minutes. Stop when it is smooth and elastic, soft, and slightly tacky rather than stiff.

Place the dough in a lightly oiled bowl and turn it once so the surface is coated. Cover the bowl and let the dough rise in a warm, draft-free place for 60-90 minutes, or until doubled.

Deflate the risen dough gently, transfer it to a lightly floured surface, and divide it according to your chosen shape. Shape it into a loaf, rolls, pizza rounds, calzones, or another bread preparation.

Cover the shaped dough and let it rest or rise again for 30-45 minutes. This short second rise helps create a lighter crumb and makes the dough easier to bake.

Bake rolls at 375°F (190°C) for 18-22 minutes, pizza or flatbreads at 450-500°F (230-260°C) for 10-15 minutes, or a loaf at 375°F (190°C) for 30-40 minutes. A loaf is ready when browned and hollow-sounding, or when the center reaches approximately 190-200°F (88-93°C).