Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique, with practical explanations you can apply in a home oven.
Two opposing philosophies of dough, both equally fascinating: the thin, crunchy Roman scrocchiarella with 55% hydration, and the modern version with 80% water that offers extraordinary lightness. Let's learn to prepare both.
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Have you heard someone say to use less water in dough because it's raining outside? It’s one of the most common myths in home baking. Let’s explore why atmospheric humidity is practically irrelevant, and what factors truly matter.
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Controlling temperature is often what decides the final result more than the recipe itself. Learn how to manage the heat of your home stand mixer and when to use cold water and flour.
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Biga and autolyse are invaluable allies for anyone wanting to make bread and pizza at home. They require no special equipment, just patience and respect for the natural timing of flour.
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Il Circolo del Forno