When it’s cold outside, winter pizza takes centre stage: robust seasonal ingredients like pumpkin, onions, pear, kale, nuts and strong cheeses bring comforting flavours to the dough. Here are three...
Susanne Hofacker |
Pizza Bianca omits tomato sauce and relies on quality olive oil, cheese and herbs. Here you will find background on the Roman tradition and a practical recipe with step-by-step instructions.
Susanne Hofacker |
Manouche is a popular flatbread from the Levant — often topped with Zaatar and olive oil and baked briefly at high heat. An aromatic alternative to classic pizza, ideal for...
Susanne Hofacker |
Crispy on the outside, moist inside: this Panuozzi recipe combines creamy burrata, fresh cherry tomatoes and rocket. Step-by-step for pizza oven or conventional oven.
Susanne Hofacker |
Neapolitan cuisine stands for simple ingredients and bold flavours. Four classics — Pizza Margherita, Spaghetti alle Vongole, Parmigiana di Melanzane and Sfogliatella — with clear recipes and subtle baking tips...
Susanne Hofacker |
Sicilian cuisine in four dishes: Arancini, Pasta alla Norma, Caponata and Sarde a Beccafico bring the island's flavours to your kitchen — straightforward and suitable for everyday cooking.
Susanne Hofacker |
Simple, flavourful and true to their roots: Roman Classics — Cacio e Pepe, Bucatini all'Amatriciana, Saltimbocca alla Romana and Carciofi alla Romana — with clear step‑by‑step instructions and subtle tips...
Susanne Hofacker |
Four classics from Campania, Apulia, Calabria and Sicily — practical, everyday recipes and tips for the home oven, pizza stone and pizza oven.
Susanne Hofacker |
Four classic dishes from Tuscany, Umbria, Lazio and Le Marche — clearly explained with practical tips for preparation in the kitchen, pizza oven and on the grill.
Susanne Hofacker |
Leftover pizza dough can be turned into sweet treats in no time: cinnamon‑sugar strips, a nut‑nougat pizza and moist rolls. With a few simple steps and the right baking tips,...
Susanne Hofacker |
Quick idea for the Halloween evening: a classic pizza with tomato sauce, minimal topping and mozzarella shaped into ghosts. Easy to prepare – with extras for children.
Susanne Hofacker |
Brie, Gouda, Feta, Chèvre or Manchego: International cheese specialities bring new flavours to pizza. Here you’ll find reliable ideas, pairings and timing tips.
Susanne Hofacker |
Italian cheeses for your pizza shape the flavour, melt and texture of your pizza. This guide introduces six classic varieties and explains how to prepare, combine and use them in...
Susanne Hofacker |