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 |
Recipes & Baking
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The Secret of Pinsa
Pinsa delights with a light, crisp crust and an airy interior. Crucial are the flour blend, gentle dough handling and very hot baking — ideally in a powerful 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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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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Pizza pinwheels from the wood-fired oven
Crispy pizza pinwheels are the perfect finger food — quick to prepare, easy to roll and baked fast in a wood-fired oven. Also works in a home oven.
Susanne Hofacker |
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Patate al Rosmarino — Rosemary potatoes from the wood-fired oven
Rosemary potatoes from the wood-fired oven — crisp outside, soft inside. With rosemary and sage, olive oil and a little pork lard. Also works in a home oven.
Susanne Hofacker |
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Cooking meat in a wood-fired oven
Pizza ovens can do more than pizza: with high heat and a cast-iron pan, you can achieve juicy seared meat in a wood-fired oven in a few simple steps.
Susanne Hofacker |
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Flammkuchen and Pizza: Differences and Recipe
Flammkuchen or pizza? We highlight the key differences in dough, toppings and oven technique — plus a simple Flammkuchen dough recipe for home baking.
Susanne Hofacker |
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Churrasco – Brazilian-style skewered grilling
Churrasco stands for convivial skewered grilling — originally shaped by cattle herders. Here you will find a concise introduction to skewers, grillable ingredients and home preparation.
Susanne Hofacker |
