Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique. Discover the art of Italian bread making.
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.
Read the article →
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.
Read the article →
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.
Read the article →
Welcome, dear friends, to this moment of pure magic. Rolling the dough is not a cold mechanical sequence but the most poetic and crucial moment of our effort. Here, the hours of waiting, the careful selection of flours, and the silent breathing of fermentation finally transform into a complete shape.
Read the article →
Il Circolo del Forno