Il Circolo del Forno
It is said that this pizza ideally originates on an autumn evening, when the air turns cooler and the kitchen becomes a place of fire, scents, and anticipation. The friarielli, green and slightly bitter, represent the vibrant and honest land of the South. The smoked beech provola carries the breath of smoke, almost a memory of a lit fireplace. The sausage, seasoned with salt, pepper, thyme, and red wine, adds depth, warmth, and a noble rustic echo. The name "The Smoky One of the Evening" evokes that suspended hour between day and night when the oven is at its hottest, the wine is poured into glasses, and the aromas of dinner begin to dominate the home.
The Fumosa del Vespro is a complex pizza that requires time — but every minute is worth it. The dough with 65% hydration rests for 18 hours. The red wine sausage is homemade. The smoked provola cheese and well-dried friarielli meld during baking in a balance of smoky, bitter, and savory flavors.
In short
- Total time: 18+ hours (including cold maturation)
- Difficulty: Advanced
- Hydration: 65%
- Proofing: 18 hours with cold maturation, fresh brewer's yeast
- Outcome: melted smoked provola, dried friarielli, artisanal red wine sausage
- Equipment: pizza stone or preheated pan, oven at 480 °F (250 °C)
Ingredients
Dough (65% hydration)
| Ingredient | Quantity | Notes |
|---|---|---|
| Strong type 0 flour | 17½ oz (500 g) | |
| Room temperature water | 1⅓ cups (325 g / 325 ml) | |
| Fresh brewer's yeast | 0.1 oz (3 g) | |
| Fine salt | 2 tsp (12 g) | |
| Extra virgin olive oil | 2 tsp (10 g) |
Topping
Red wine sausage
- 11¼ oz (320 g) ground pork (20% fat)
- ¾ tsp (4 g) fine salt
- black pepper, ground
- 0.035 oz (1 g)
- dried thyme
- 0.035 oz (1 g)
full-bodied red wine
- 5 tsp (25 ml)
- extra virgin olive oil
- 1 tsp (5 g)
Sautéed friarielli
- 10½ oz (300 g) smoked provola cheese
- 2 tsp (10 g) extra virgin olive oil (finishing)
- Semolina flour as needed for rolling
Procedure
- 1Dough
In a large bowl, pour in 1¼ cups (300 g) of water and dissolve the yeast in it. Add almost all the flour and mix until you obtain a rough dough. Add the rest of the flour and begin to knead. When the dough takes shape, add the salt, then the remaining 0.9 oz (25 g) of water little by little. Finally, incorporate the oil. Knead by hand for 10 minutes until you obtain a smooth, elastic, and slightly sticky mass. Cover and let rest for 20 minutes.
- 2Rising and maturation
Form a ball and transfer it to a lightly oiled container. Cover and let sit at room temperature for 2 hours at 72–75°F (22–24°C). Then divide into 2 pieces of about 15 oz (425 g), shape them well, place them in airtight containers, and refrigerate for 16 hours. The next day, take the pieces out 2 hours and 30 minutes before baking.
- 3Sausage with red wine
Put the pork in a bowl with salt, pepper, thyme, and red wine. Work the mixture for 2 minutes until the wine is absorbed. Cover and let it marinate in the refrigerator for 30 minutes. Heat a pan with oil and cook the sausage, breaking it up well with a spoon over medium-high heat for 6–7 minutes until browned. Drain onto a plate.
- 4Sautéed broccoli rabe
Wash and dry the broccoli rabe. In a large pan, heat the oil with the crushed garlic and chili. Add the broccoli rabe and salt, cover for 3 minutes, then uncover and continue cooking for another 7–8 minutes over medium heat, stirring. They should be soft and without excess liquid. Remove the garlic and let cool slightly. Squeeze them lightly if necessary.
- 5Provola and oven
Cut the smoked provola into ½ inch cubes and place it in a colander for 30 minutes to drain excess whey. Meanwhile, place a pizza stone or an inverted baking sheet on the highest rack of the oven and preheat the oven to maximum (480–518°F (250–270°C)) for at least 45 minutes.
- 6Rolling and filling
Turn a dough ball onto semolina. Press the inner edge leaving a rim of about ½ inch. Gently stretch it to 12–13 inches. Distribute in this order: first 5.3 oz (150 g) of smoked provola, then 4.4 oz (125 g) of broccoli rabe, and finally 5.6 oz (160 g) of cooked sausage. Finish with 1 tsp (5 g) of pizza oil.
- 7Cooking
Bake one pizza at a time. With a baking stone: 7 minutes at 480–520°F (250–270°C) in the upper part of the oven, then if needed, 1 minute with the broiler on for final browning. Without a stone on a hot tray: 9–10 total minutes at 480°F (250°C), always in the upper part. The pizza is ready when the crust is well developed and golden, the provola is melted, and the sausage has a slight surface toasting.
Technical notes
- Pre-cooked sausage: do not use raw sausage directly in a home oven. The risk is obtaining undercooked meat with excess water. Pre-cooking in a skillet is the correct choice for a home oven.
- Layering order: first the provola, then the friarielli, finally the sausage. The cheese melts and binds the other ingredients without covering them, creating a creamy base that supports the green of the friarielli.
- Friarielli without water: squeezing them well before using is essential. Excess water prolongs cooking and soaks the pizza base.
- Recommended pairing: a glass of Aglianico del Vulture or a Campi Flegrei Piedirosso — wines that hold the structure of the smoked provola without overpowering the bitterness of the friarielli.
Recipe by Il Circolo del Forno — April 2026