Il Circolo del Forno
Tested and documented recipes, with technical explanations to understand the reason behind every step. To go deeper into the techniques, read the guides on dough, hydration and baking or the blog articles.
The classic dough enriched with artisan lard: an open, fluffy crust, 70% hydration, baked in a blue iron pan. The starting point for anyone who wants to truly understand pizza at home.
White base without tomato, fresh fiordilatte, spicy Calabrian salami and red onion marinated in wine vinegar. A bold and balanced contrast of flavors.
A characterful vegetarian pizza: ricotta base flavored with turmeric, grilled eggplant and slowly roasted peppers. Vibrant colors and Mediterranean flavor.
Fresh pork sausage, cauliflower roasted at high temperature with cumin and chili. A winter pizza with bold character and spiced aroma.
The elegance pizza: fresh burrata added raw, Parma prosciutto and a balsamic vinegar reduction. Luxury ingredients, precise technique, restaurant-quality result.
Inspired by Neapolitan tradition: fiordilatte, smoked provola, garlic-sautéed friarielli 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 cooked in red wine. Intense flavor, enveloping aroma, medium difficulty.
Inspired by Middle Eastern traditions: roasted eggplant, Greek feta, caramelized red onion and chili honey. A surprising sweet-savory-spicy contrast.
24-month Parmigiano Reggiano cream, Casertano Black Pig capocollo, cooked grape 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 a pistachio powder-flavored crust, mozzarella baked in, hand-folded mortadella and creamy raw burrata. Spectacular in result, simple at heart.
Pan pizza with frozen butter and three-fold lamination: a flaky, buttery, layered crust. Pastry technique applied to homemade pizza. Recipe of the year 2026.
Il Circolo del Forno
