Il Circolo del Forno
A tribute to the flavors of the Abruzzo hinterland. The artisanal ventricina brings rich and deep spiciness; the roasted pepper adds sweetness and softness. The Leccino olive powder and black garlic from Sulmona finish the pizza off the heat, cold, to preserve the delicate aromas that the heat would eliminate. The dough at 65% hydrates for 12 hours.
In short
- Total time: 12 hours (including cold maturation)
- Difficulty: Advanced
- Hydration: 65%
- Leavening: 12 hours with cold maturation, fresh brewers' yeast
- Result: melted fiordilatte, spicy ventricina, sweet pepper; raw finishing with Abruzzese aroma
- Equipment: refractory stone, oven at 480–535°F (250–280°C)
Ingredients
Dough (65% hydration)
| Ingredient | Quantity | Notes |
|---|---|---|
| Type 0 Flour (W270) | 11¾ oz (330 g) | |
| Cold tap water | 1 cup (215 ml) / 7½ oz (215 g) | |
| Fine salt | 0.35 oz (10 g) (about 1¾ tsp) | |
| Fresh beer yeast | 0.035 oz (1 g) (about 0.04 oz) | or 0.0175 oz (0.5 g) if dried |
| Extra virgin olive oil | 2 tsp (10 ml) |
Seasoning
During cooking
- 7 oz (200 g) fiordilatte, sliced into strips and well drained
- 2¾ oz (80 g) artisan ventricina, thinly sliced or diced
- ½ red bell pepper, roasted, peeled, and sliced into strips
Raw (finishing post-cooking)
- 2 tsp black olive powder from Leccino
- Black garlic powder from Sulmona, as needed
- A sprig of finely chopped fresh parsley
- Extra virgin olive oil in a drizzle
Method
- 1Dough and maturation
Dissolve the yeast in cold water. In a bowl, pour the flour and gradually add the water while mixing. When the dough comes together, add salt and oil. Work on a surface for 10–15 minutes until smooth. Let it rest for 8 hours at room temperature covered. Divide into two dough balls, shape them, and let them mature in airtight containers for another 3–4 hours.
- 2Preparation of the toppings
Roast the bell pepper in the oven or over an open flame, then peel it, remove the seeds, and slice it into thin strips. Season it with a pinch of salt. Make sure the fiordilatte is well-dried to avoid releasing water during cooking. If you don't have prepared olive powder, dry the pitted Leccino olives at 175°F (80°C) for 4 hours, then blend them finely.
- 3Rolling and Baking
Preheat the oven to the highest temperature (535°F (250–280°C)) with the baking stone on the top shelf. Roll out the dough from the center outward, leaving a pronounced crust. Distribute the fiordilatte and the bell pepper petals. Bake for 6–8 minutes. Halfway through cooking, add the ventricina so that the fat begins to melt without burning the meat.
- 4The Final Touch
As soon as it comes out of the oven, generously sprinkle with the Leccino black olive powder. Add a pinch of powdered black garlic from Sulmona (use sparingly: the hints of licorice and underbrush are intense). Finish with chopped fresh parsley and a drizzle of EVO oil.
Technical Notes
- Ventricina halfway through cooking: adding it at the beginning burns and dries it out; adding it midway allows the internal fat to melt slowly, creating an aromatic base that infuses the crust without charring.
- Black garlic from Sulmona: has a completely different aromatic profile from fresh garlic — notes of licorice, miso, and underbrush. It should be used in minimal quantities raw, never in the oven. A light pinch is enough to characterize the entire pizza.
- Leccino olive powder: adds dark color, oily savoriness, and an elegant bitter aftertaste. If you can't make it at home, you can find it in gourmet ingredient stores. Do not substitute it with whole olives: the floury texture is part of the recipe.
- Recommended pairing: a glass of Montepulciano d'Abruzzo Cerasuolo. Its acidity and hints of red fruits perfectly cleanse the palate from the richness of ventricina.
Recipe by Il Circolo del Forno — April 2026