Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique, with practical explanations you can apply in a home oven.
From the flaky layers of French croissants to layered pizza from Foggia: we explore the technique of alternating layers of dough and fat, its roots in Southern Italy, and a homemade cheese recipe featuring smoked scamorza, parmesan, and pecorino that you can replicate at home for a professional-quality result.
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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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Il Circolo del Forno