The Perfect Cheese Selection for Your Pizza — Part 1
Cheese selection shapes the melt, flavour and appearance of your pizza. Part 1 explains the main varieties — with practical tips on blends, preparation and baking.
Susanne Hofacker |
Recipes & Baking
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Elevating Pizza with Italian Salumi
Italian salumi bring depth and character to pizza. This overview shows which cured meats work, how they taste and when to add them.
Susanne Hofacker |
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Lahmacun and Pizza: A Comparison of Turkish and Italian Flatbreads
Lahmacun and pizza compared directly: differences in dough, toppings and baking — plus practical oven tips for home baking with stone or pizza oven.
Susanne Hofacker |
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Pinsa vs Pizza: Differences and Similarities
Pinsa and Pizza are related but not identical. This article clearly explains the differences in dough, shape, toppings and baking method — including practical tips for the home oven.
Susanne Hofacker |
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Pizza trends: an overview
From vegan to sweet: These pizza trends are shaping many bakeries and outdoor kitchens right now. Ideas, examples and practical tips for the home pizza oven.
Susanne Hofacker |
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Green pesto pizza
Green pesto pizza instead of tomato sauce: a savoury rocket pesto forms the base. Add mushrooms, courgette and mozzarella — then finish with toppings to taste after baking.
Susanne Hofacker |
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Oven-baked Parmigiana di Melanzane
Parmigiana di Melanzane – layered aubergines with tomato, mozzarella and Parmesan – turns out especially well in the oven. Here is the recipe with times and tips.
Susanne Hofacker |
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Neapolitan pizza: Dough and ingredients
The art of Neapolitan pizza baking is intangible UNESCO cultural heritage. Here you’ll find a compact dough recipe and preparation guide — based on AVPN guidelines — including practical fermentation...
Susanne Hofacker |
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Pizza Classica - Basic recipe for classic pizza dough
Pizza Classica: Four ingredients, straightforward handling and plenty of flavour — this basic recipe yields a classic, Italian-inspired pizza dough, ideal for spontaneous weekends or for a cold fermentation.
Susanne Hofacker |
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Tips for Vegan Pizza
Vegan pizza without compromise: the dough is naturally vegan, the sauce depends on good tomatoes — and toppings rely on vegetables, oil and seasoning for juiciness and flavour. Practical, tested...
Susanne Hofacker |
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Pizza in Teglia — Italian sheet-pan pizza recipe
Pizza in Teglia is the Italian take on sheet-pan pizza: crisp on the outside, airy inside. Here you’ll find Bernardi’s recipe — suitable for mixer and by hand.
Susanne Hofacker |
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Coniglio in Porchetta: Stuffed rabbit roasted in the oven
Stuffed rabbit with salsiccia, bacon, olives and herbs: Coniglio in Porchetta is an aromatic oven dish suitable for festive occasions.
Susanne Hofacker |
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Ricotta and Vegetable Cannelloni
Creamy ricotta filling, fresh herbs, béchamel and tomato sauce: these cannelloni develop particularly aromatic flavour in a pizza or wood-fired oven and form a delicate crust.
Susanne Hofacker |
