Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique. Discover the art of Italian bread making.
How often have you thought that only a wood-fired oven can make truly great pizza? Science tells a different story. Join us as we explore conduction, convection, and radiation to uncover what really happens inside an oven — and how to improve your pizza in a home oven.
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2026 has marked the year of spicy pizza. Spicy honey drips on golden crusts, 'nduja melts with mozzarella, and figs create surprising contrasts. This trend has deep roots in Southern Italian cuisine and has captured everyone's palate this year.
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There is a fine line between everyday homemade pizza and the kind that makes you say, 'I only ate this at restaurants.' This line is drawn with ingredients like burrata, prosciutto, balsamic reduction, and Indian spices—five ideas to try now.
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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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Il Circolo del Forno