Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique, with practical explanations you can apply in a home oven.
Making pizza is not just about following a recipe; it's an act of love that demands patience and rationality. From the direct method to shaping, I will guide you through my ideal workshop.
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The true secret of pizza isn't the brand of flour but the ratio of water to flour. Hydration affects not only the softness of the dough but also how heat works in your home oven.
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Preparing bread is not just about mixing flour and water. It's about observing a living substance that changes over time, develops structure, aromas, and responds to every choice made during the process.
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Imagine a kitchen filled with the rich, enveloping aroma of freshly baked bread, soon followed by the fragrant call of a pizza emerging from the oven with a lively, golden, and light crust. The results stem from careful timing, technique, and sensitivity, particularly using the biga method.
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Il Circolo del Forno