Canotto-Style Pizza stands for an extremely airy, highly risen rim — a modern interpretation of the Neapolitan tradition. The article explains origins, dough management, shaping technique and oven requirements for...
Susanne Hofacker |
Pinsa tastes great, but getting there takes practice. We share our first attempts with a high-hydration dough, pre-baking at approx. 300 °C and the handling tips that helped us.
Susanne Hofacker |
Baking gluten-free requires different ingredients and techniques. This overview lists common gluten-free flours, starches and binders — plus practical tips for successful results, also in a wood-fired oven.
Susanne Hofacker |
Home story from our baking practice: why do pizzas sometimes become oval? Which dough rest helps — and how do we stretch the dough into a rounder shape? Plus a...
Susanne Hofacker |