Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique. Discover the art of Italian bread making.
Sourdough fermentation does more than just leaven the dough; the acidity activates enzymes in the wheat that transform arabinoxylans, influencing texture, aroma, and nutritional value of the bread.
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In 2026, professional pizzaioli are choosing to simplify instead of adding. A few well-chosen ingredients in the right places embody the philosophy of minimalist toppings and how to apply it at home.
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There’s a scent that never lies: the aroma of warm bread fresh from the oven. When that scent belongs to a pizza made with sourdough, we are discussing an ancient rite uniting cook and eater.
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In 2026, pizza is no longer just round. From Detroit-style pizza with its crispy, cheese-laden edges to tavern-style squares, learn how to incorporate these professional trends into your home kitchen.
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Il Circolo del Forno