Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique. Discover the art of Italian bread making.
You may not have thought of it this way, but that jar in your fridge, which you feed weekly with a spoonful of flour and a bit of water, contains a universe. This universe is made up of microorganisms that exist in that precise combination nowhere else on the planet.
Read the article →
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.
Read the article →
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.
Read the article →
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.
Read the article →
Il Circolo del Forno