Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique, with practical explanations you can apply in a home oven.
Imagine kneading just as you do every week: the flour, the water, your carefully maintained sourdough starter in the fridge. While this seems routine, something complex and wonderful is happening in that soft dough.
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From Calabrian chili to long fermentation: how to understand the trends of professional pizza in 2026 with a home-cooking mindset. Five technical principles to approach professional-level results without losing your home context.
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There’s an ingredient older generations of pizzaioli know well and that attentive artisan bakeries are quietly bringing back. It’s lard—returning to the spotlight in 2026 for the way it restores a light, airy cornicione and improves dough handling.
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Il Circolo del Forno