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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Italian Christmas Menu from the Wood-Fired Oven
Four courses from the wood-fired oven: antipasti with bruschetta and roasted vegetables, a creamy porcini lasagne, moist sea bass with a lemon crust and a panettone dessert. A festive menu...
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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Southern Italy: Regional specialities to recreate at home
Four classics from Campania, Apulia, Calabria and Sicily — practical, everyday recipes and tips for the home oven, pizza stone and pizza oven.
Susanne Hofacker |
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Culinary Forays Through Central Italy
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 |
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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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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 |
