Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique. Discover the art of Italian bread making.
A journey into the workshop of an artisan baker: solid sourdough, characterful flour, 80% hydration, cold fermentation, and steam baking. The true technique, without unnecessary complications.
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A home mixer can truly create outstanding pizza dough. The difference lies in technique, not the equipment: cold ingredients, strategic resting, and timely folds are key.
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From water to the perfect dough: everything you need to know to work with high hydration and achieve pizzeria-quality pizza at home. Techniques, recipes, mistakes to avoid.
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Connected ovens, IoT, and artificial intelligence are transforming bakeries in 2026. Understanding these advanced techniques can significantly enhance home baking outcomes.
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Il Circolo del Forno