Il Circolo del Forno
A contemporary Margherita that recovers an ancient ingredient: lard. Using 4% of the flour weight, it adds depth to the crust and promotes browning. The 70% hydration and 24 hours of maturation in the refrigerator ensure an open crumb and a crispy bottom in the blue steel pan.
In short
- Total time: 24–26 hours (including maturation in the refrigerator)
- Difficulty: Intermediate
- Hydration: 70%
- Leavening: 24 hours in refrigerator at 39 °F (4 °C), fresh yeast
- Result: airy crust, crispy bottom, lively tomato, and melted fior di latte
- Equipment: blue steel pan, oven at 480 °F (250 °C)
Ingredients
Dough
| Ingredient | Quantity | Notes |
|---|---|---|
| Type 1 flour (W 280–320) | 1 lb 2 oz (500g) | Alternatively: 14 oz type 0 + 3½ oz spelt |
| Cold water (39 °F) | 12 oz / 1½ cups (350g / 350ml) | 70% hydration |
| Fresh yeast | 0.1 oz (2g) | Only 2 g — long maturation |
| Fine salt | 0.4 oz (about 2 tsp) | |
| Artisanal lard | ¾ oz (20 g) | 4% of the weight of flour |
| Sugar | 1 tsp (5 g) | Activates fermentation, promotes browning |
Seasoning
Base
- 8¾ oz (250 g) San Marzano DOP tomato puree (or hand-crushed Mutti peeled tomatoes)
- 1 clove garlic, crushed
- Extra virgin olive oil to taste
- Salt, dried oregano
Topping
- 8¾ oz (250 g) fior di latte (well-drained 2–3 hours before)
- Fresh basil (added raw, after cooking)
- Raw extra virgin olive oil to finish
- 24-month aged Parmigiano Reggiano, thin flakes (optional)
Procedure
-
1
Autolyse — 30 minutes
Mix flour and 10.6 oz (300 g) of water (setting aside 1.8 oz (50 g)) until a rough dough forms, without lumps. Cover and let rest for 30 minutes. This step pre-develops the gluten effortlessly.
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2
Main dough
Dissolve the yeast in the remaining 1.8 oz (50 g) of water. Add to the autolytic dough and knead by hand for 5 minutes. Add the salt, work for another 2 minutes. Finally, add the lard in small pieces, a little at a time: knead until fully absorbed. The dough will be smooth, silky, with a very slight oily film. This is not a defect — it is exactly what you are looking for.
-
3
Resting and refrigerating — 20–24 hours
Place the dough in a greased container, perform 2 sets of folds 30 minutes apart, then cover and refrigerate (39°F) for 20–24 hours. Slow maturation develops complex flavors and makes the dough more digestible.
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4
Shaping and proofing — 3–4 hours at room temperature
Remove from the fridge and divide into 2 pieces of about 15 oz (440g) each. Pre-shape each piece (form a tight ball), cover them with plastic wrap and let them rest at room temperature for 3–4 hours. The dough is ready when, pressed with a finger, the indentation slowly springs back.
-
5
Prepare the oven
Bring the oven to the highest temperature (450–500°F (230–260°C), depending on the model), with the cast iron pan or pizza stone already inside, on the lowest rack. Preheat for at least 45–60 minutes — this is the game changer for home ovens.
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6
Tomato topping
Season the tomato puree cold with garlic, a drizzle of EVO oil, and a pinch of salt. Do not cook: it cooks on the pizza directly in the oven.
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7
Shaping
On a lightly floured surface (or on parchment paper), stretch the dough by hand only, starting from the center outwards, without a rolling pin. Leave the crust well-defined (¾ inch). The lard in the dough will make stretching smooth, without annoying shrinkage.
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8
Baking — in two phases
Phase 1 — Only tomato (7–8 minutes): Transfer the pizza onto the hot baking tray with parchment paper (or directly onto the stone). Add only the seasoned tomato. Bake on the lowest rack. The bottom forms here.
Step 2 — Mozzarella (4–5 minutes): Remove the pizza, add irregularly torn fior di latte. Put back in the oven — this time on the middle or upper rack — until the mozzarella is melted and the crust is golden with browned spots. -
9
Finishing
Remove from the oven, immediately add fresh basil leaves, a generous drizzle of raw EVO oil. If you want a contemporary touch, add 4–5 shavings of 24-month-aged Parmigiano.
Summary Timeline
| Moment | Activity |
|---|---|
| Day 1 — Evening (e.g., 8:00 PM) | Autolyse 30' → Dough → Folds → Fridge |
| Day 2 — Afternoon (e.g., 2:00 PM) | Dividing → Resting 3–4 h at room temperature |
| Day 2 — Evening (5:30 PM) | Preheat oven 45–60' |
| Day 2 — Evening (6:30 PM) | Stretching → Cooking in 2 phases → Finishing |
Technical notes
- Lard is not detected in the final flavor — it only acts on the texture. The crust is more open, crispy on the outside and soft on the inside compared to a pizza made only with oil. Blue steel baking tray (not non-stick): found online for under $15 and simulates the behavior of a wood-fired oven better than aluminum trays.
- Dry fior di latte is essential: (non antiaderente): si trova online a meno di 15 € e simula meglio il comportamento del forno a legna rispetto alle teglie in alluminio.
- Fior di latte asciutto è fondamentale: wrap it in a clean kitchen towel 2–3 hours beforehand. Watery mozzarella "floods" the pizza and undermines all the work on the dough.
- never use a rolling pin: it breaks the gas bubbles created during fermentation. Use your hands, always.
Recipe courtesy of Il Circolo del Forno — April 2026