Il Circolo del Forno
A dough with 65% hydration matures for 24–48 hours to develop flavor and structure. The result is a thin, crispy, and light base that holds up well to the spicy Calabrian salami and sweet and sour red onion. The oil-packed chili cream finishes each bite with a persistent aromatic note.
In short
- Total time: 24–48 hours (mostly in the refrigerator)
- Difficulty: Intermediate
- Hydration: 65%
- Rising: 24–48 hours (mostly in the refrigerator), fresh brewer's yeast
- Result: thin and crispy base, melted fiordilatte, spicy salami, sweet and sour onion
- Equipment: refractory stone or baking sheet, oven at 480 °F (250 °C)
Ingredients
Dough
| Ingredient | Quantity | Notes |
|---|---|---|
| Strong flour type 0 (W 280–320) | 14 oz (400 g) | |
| Cold water | 1 cup + 1 tbsp (260 g / 260 ml) | 65% hydration |
| Fine salt | about 1¾ tsp (10 g) | |
| Fresh baker's yeast | 0.1 oz (2 g) | Or 0.7 g dry yeast |
| Extra virgin olive oil | 1 tsp (5 g) |
Seasoning
Main topping
- 6¼ oz (180 g) fiordilatte, well drained and cut into strips
- 2½ oz (70 g) spicy salami or spicy spianata, thinly sliced
- ¾ oz (20 g) finely grated Parmigiano Reggiano
Sweet and sour onion
- 1 small red onion
- 1 tsp sugar
- 1 tbsp red wine vinegar
Finishing
- 1–2 tsp Calabrian chili cream in oil
- 1½ oz (40 g) creamy ricotta or dry stracciatella (optional)
- Extra virgin olive oil to taste
- Fresh basil or dried oregano to taste
Procedure
-
1
Initial dough
Pour flour and about 240 g of water into a large bowl. Mix until the dry flour is absorbed and let rest for 20 minutes. Dissolve the yeast in the remaining water, add it to the dough, then add salt and finally oil. Work until the dough is smooth and cohesive. There’s no need to knead for long: structure and consistency are needed, not immediate volume.
-
2
Bench rest and folds
Let the dough rest for 20 minutes, then perform a stretch and fold in a bowl or on a slightly damp surface. Cover and wait another 20 minutes. If the dough is still very pliable, repeat a second stretch. When it feels tighter, transfer it to a lightly oiled container.
-
3
Cold fermentation — 24–48 hours
Start the fermentation at room temperature for 30 minutes, then move to the refrigerator for 24 hours. You can extend it to 48 hours if you want a more mature flavor profile and better digestibility, but keep the method the same. Stability matters more than extremism.
-
4
Pre-shaping and bench rest — 2–3 hours at room temperature
Remove the dough, divide it into two pieces of about 12 oz (335g) each, gently round them, and let them rise covered for 2–3 hours at room temperature until relaxed but still supported.
-
5
Preparation of the topping
Drain the fiordilatte ahead of time. Thinly slice the red onion and season it with sugar, vinegar, and a pinch of salt. Let it soften for 20 minutes, then gently squeeze. If you are using ricotta, work it with a teaspoon of oil until creamy but not liquid. Set aside the Calabrian chili: it will be added near the end.
-
6
Oven preheating — at least 45 minutes
Place a stone or steel on the top of the oven and preheat to the maximum for at least 45 minutes. In the last 5 minutes, if your oven allows it, also activate the grill. In a home oven, proper preheating is more valuable than any topping.
-
7
Rolling out
Take a dough ball and place it on a floured work surface with a little semolina or flour. Press from the center outward, leaving a rim of about ¾ inch (1.5 cm). Avoid using a rolling pin: it is important to preserve the internal gases for a more vibrant crust.
-
8
Topping and baking
Top the disk with a small amount of mozzarella, a light dusting of Parmesan, and a few slices of spicy salami. Bake until the base is dry and the crust is well-developed. Halfway or towards the end of baking, add the red onion so it remains present and doesn't collapse completely.
-
9
Finishing touches
Upon exiting the oven, finish with small dollops of ricotta or stracciatella, a very small amount of Calabrian chili cream distributed in spots, a drizzle of oil, and basil. The chili should provide aromatic push and depth, not cover everything else.
Summary timeline
| Moment | Activity |
|---|---|
| Day 1 — Evening (e.g., 8:00 PM) | Dough → Strengthening folds → Fridge (24 or 48h) |
| Day 2 — Afternoon (e.g., 3:00 PM) | Dividing → Proofing 2–3h at room temperature |
| Day 2 — 5:00 PM | Preheat oven with stone or steel — at least 45' |
| Day 2 — 5:30 PM | Preparation of sweet and sour onion and dressing |
| Day 2 — 6:00 PM | Rolling → Cooking → Finishing with chili and ricotta |
Technical notes and mistakes to avoid
- Do not use chili as a base sauce: during cooking it loses precision and can weigh down the pizza. It should be added when it comes out of the oven, in small spots, in small quantities.
- Well-drained fiordilatte, always: in a home oven, watery mozzarella is one of the most common causes of a wet surface. Let it drain on a cloth for at least 1 hour before.
- A starring topping: spicy salami is the center of the pizza. The onion and chili work in contrast, not in competition. Measuring carefully is the difference between a readable pizza and a confusing one.
- Preheating is the most important step: a very hot stone or steel for 45 minutes brings a home oven closer to the performance of a professional oven more than any ingredient.
Recipe by Il Circolo del Forno — April 2026