What is a Baciata?
Baciata is a “kissed” pizza bread from central Italy: two baked dough layers that are opened after baking and filled. Read about its origin, method and suitable fillings — plus...
Susanne Hofacker |
Recipes & Baking
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The 5 Essential Ingredients for Perfect Pizza
Perfect pizza starts with the choice of ingredients. What matters for tomatoes, mozzarella, flour, salt/yeast/water and olive oil — with practical shopping tips.
Susanne Hofacker |
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Detroit-style pizza
Rectangular, airy and with caramelised cheese edges: Detroit-style pizza brings US pizza tradition into the home kitchen. Includes a recipe, baking tips and oven recommendations.
Susanne Hofacker |
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Winter Pizza: Three Recipes for the Cold Season
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 |
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Pizza Bianca: Origin, Characteristics and Recipe
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 |
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Manouche — Levantine flatbread from the oven
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 |
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Panuozzi with Burrata and Cherry Tomatoes
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 |
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Sicilian cuisine: four classics to cook at home
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 |
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Sardinian cuisine: Four classic recipes to cook at home
Sardinian cuisine: four authentic dishes for home cooking—Pane Carasau, Fregola con Arselle, Porceddu and Seadas—with clear ingredient lists, step-by-step methods and modest oven tips.
Susanne Hofacker |
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Culinary Tours Through Northern Italy
From Lombardy to Liguria: Four Northern Italian classics — Risotto alla Milanese, Vitello Tonnato, Tiramisu and Pesto alla Genovese — with compact recipes and practical tips.
Susanne Hofacker |
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Desserts from Leftover Pizza Dough
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 |
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Mozzarella, Fior di Latte and Buffalo Mozzarella Compared
Which cheese suits pizza? We compare mozzarella, Fior di Latte and Buffalo mozzarella and offer practical tips for handling, moisture and baking results.
Susanne Hofacker |
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Italian Cheeses for Your Pizza – Part 2
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 |
