Pinsa: Basic recipe with cold fermentation
Fancy making Pinsa at home? Here’s a clear basic recipe with cold fermentation, guidance on dough temperature and ideas for classic and creative toppings.
Susanne Hofacker |
Recipes & Baking
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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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Sicilian Arancini with Ragù
Sicilian street-food classic for home: crisp rice balls with savoury ragù and mozzarella. Clear quantities and step-by-step instructions.
Susanne Hofacker |
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Nidi di Rondine (Swallow's Nests) from the Pizza Oven
Nidi di Rondine (Swallow's Nests) – rolled, filled pasta, sliced and gratinated with béchamel, tomato sauce and cheese. A flavoursome oven dish for pasta lovers.
Susanne Hofacker |
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Focaccia with Tomato and Oregano
A recipe from our Fontana cookbook: moist focaccia with tomatoes, oregano and basil. Works equally well in a pizza or wood-fired oven as 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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Basil Trick from the Pizza Course
Fresh basil elevates any pizza — when used correctly. In the video from our online pizza course, chef Filippo Licciardo demonstrates a simple Basil trick for more flavour.
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 |
