Il Circolo del Forno
Tested and documented recipes, with technical explanations to understand the reason behind each step. To deepen the techniques, read the guides on dough, hydration, and baking or the blog articles.
Classic dough enriched with artisan lard: an open, soft cornicione, 70% hydration, baked in a blue iron pan. The starting point for anyone who wants to truly understand homemade pizza.
White base without tomato, fresh fiordilatte, spicy Calabrian salami and red onion marinated in wine vinegar. A bold, balanced contrast of flavours.
A vegetarian pizza with character: ricotta base scented with turmeric, grilled aubergine and slowly roasted peppers. Vibrant colours and Mediterranean flavour.
Fresh pork sausage, roasted cauliflower at high heat with cumin and chilli. A winter pizza with bold character and a spiced aroma.
The elegant pizza: fresh burrata added raw, Parma prosciutto crudo and a balsamic vinegar reduction. Luxury ingredients, precise technique, restaurant-quality result.
Inspired by Neapolitan tradition: fiordilatte, smoked provola, friarielli sautéed with garlic and Cetara anchovies. A gulf in every bite.
Spicy Ventricina vastese, roasted red pepper cream, Sulmona black garlic and black olive powder. Abruzzo in your home oven.
Smoked provola, sautéed friarielli and pork sausage slow-cooked in red wine. Intense flavour, enveloping aroma, intermediate difficulty.
Inspired by Middle Eastern traditions: roasted aubergine, Greek feta, caramelised red onion and spicy chilli honey. A surprising sweet-savoury-spicy contrast.
24-month Parmigiano Reggiano cream, Casertano Black Pig capocollo, cooked must and fiordilatte. An imperious pizza for special occasions.
The excellence pizza: Rubia Gallega beef carpaccio, Puglian stracciatella, crispy onion chips and orange oil. A gastronomic experience in your home oven.
Gourmet white pizza with pistachio-dusted crust, mozzarella baked in, hand-folded mortadella and creamy raw burrata. Spectacular in result, simple at heart.
Pizza in teglia con burro congelato e pieghe a tre: una crosta friabile, burrosa e stratificata. Tecnica da pasticceria applicata alla pizza casalinga. Ricetta dell'anno 2026.
Il Circolo del Forno
