Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique. Discover the art of Italian bread making.
Biga and autolyse are invaluable allies for anyone wanting to make bread and pizza at home. They require no special equipment, just patience and respect for the natural timing of flour.
Read the article →
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.
Read the article →
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 →
Il Circolo del Forno