Summer Schiacciata Con Pomodorini Recipe

Summer Schiacciata Con Pomodorini Recipe

July 15, 2022

It’s summer time and cherry tomatoes are officially in season! Trust us, this Italian take on pizza (everyone’s fave) is so easy to make. Plus, its full of healthy ingredients that will beat delivery any day! And it’s called schiacciata. 

Simply made from flour, water, yeast and salt. While still piping hot and fresh from the oven it is then drizzled with olive oil, sprinkled with good quality course sea salt, cut into slices, and finished with toppings of your choice. 

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Maurizio of The Perfect Loaf's Calzone Recipe

Maurizio of The Perfect Loaf's Calzone Recipe

June 24, 2022

It's the element of surprise that keeps the love of calzones alive – you never quite know what is waiting for you inside. We partnered with one of our favorite #fontanafriends, Maurizio of The Perfect Loaf, to create this cheesy goodness. We love Maurizio’s attention to detail with his perfectly circular dough balls and fork imprint. 

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Celebrate National Deep Dish Pizza Day

Celebrate National Deep Dish Pizza Day

April 04, 2022

National Deep Dish Pizza Day falls on April 5th, so we asked our pizza svengali, Philip, to share one of his favorite recipes in honor of one of our favorite holidays. 
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Apple, Honey and Walnut Pizza

Apple, Honey and Walnut Pizza

October 01, 2021

Hard to believe that Fall has arrived and with it the gift of delicious, fresh apples.  What a perfect combination of flavors to make a dessert pizza topped with apples, honey and walnuts.  Truly a perfect mix of flavors to welcome this season.  Let's get started!  
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Pizza Margherita

Pizza Margherita

August 31, 2021

Tomato, Mozzarella, Basil and a quick drizzle of good olive oil. Few and simple are the ingredients, but the Pizza Margherita is to this day the most loved.  Many claim to know the true birth of this iconic Pizza, but one version claims that in the summer of 1889, when the King of Italy, Umberto I of Savoia and his wife Queen Margherita of Savoia came to visit Naples, Chef Raffaele Esposito dedicated this special pizza to her.  He chose the colors of the Italian flag by topping the flat bread with red tomato sauce, white mozzarella, and green basil leaves and called it Margherita.  Could this possibly be the most plausible beginning of the humble Pizza Margherita?  Who knows!  Let's get started!  
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Stella Napoletana

Stella Napoletana

June 17, 2021

A Star shaped PIZZA is just an original way to prepare and present this globally famous, and most loved Italian staple in a slightly different way.  No doubt that the Stella di Napoli will most certainly be a show stopper, when the piping hot Pizza Star is pulled out of the wood-fired oven.  With just a few slits and a little pinching, we can elevate this iconic Neapolitan dish to a new level and totally make it shine.  Let's get started!
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Pizza con Patate e Funghi

Pizza con Patate e Funghi

June 11, 2021

There is something so refreshing about a classic white pizza.  Rustic, flavorful, and perfectly delicious.  Slices of potatoes, mushrooms and sausage will be the stars of the show.  So simple, yet incredibly packed with so much flavor!   Let's get started!
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Pizza with Pasta di Riporto

Pizza with Pasta di Riporto

April 12, 2021

There are countless ways to prepare a good pizza.  Today's pizza is made with pasta di riporto, which is simply an ancient Italian way to use leftover dough from a recent bake in order to leaven the dough.  The result will be a pizza that needs less yeast, and with much greater depth of flavor.  Let's get started!
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Pizza Dough with Pasta di Riporto

Pizza Dough with Pasta di Riporto

April 08, 2021

There are countless ways to prepare dough for pizza.  Different hydration levels, varied combinations of flours, leavening methods and resting times.  One very ancient Italian way to leaven dough is to use Pasta di Riporto, which is a portion of old dough from a previous bake.  Not only will this result into a dough that needs less yeast to ferment, but amongst other benefits it will also develop a final product with a much greater depth of flavor.  Let's get started! 
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Pizza Dough with Poolish

Pizza Dough with Poolish

January 15, 2021

Pizza Dough with Poolish is an easy way to create not only a much deeper flavor profile, but also improved texture, better extensibility and structure.  This sponge like pre-ferment is a great way to reduce the yeast by half, thus making it more digestible.  Incorporating the poolish, one will gain flavor and aroma while minimizing any acidic undertones usually present with natural leavening methods.  So delicious! 
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POMAROLA - Simple Tomato Sauce

POMAROLA - Simple Tomato Sauce

September 22, 2020

Pomarola is so simple and quick to make that by the time the water comes to a rolling boil for cooking the pasta, the Pomarola is ready. That easy!!!  Perfect for a quick spaghettata with friends or when nothing else comes to mind to prepare.  This simple tomato sauce is so versatile and can be used for many dishes. The possibilities are endless!  
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Pesto Goat Cheese Pizza Inspired by Gaby

Pesto Goat Cheese Pizza Inspired by Gaby

July 15, 2020

We were inspired by Gaby from What's Gaby Cooking when she made a delicious Herby Goat Cheese Pizza in the Fontana Marinara Wood Fired Oven. It looked SO  incredibly delicious we just had to try it with what we had on hand in our kitchen! Oh my goodness, it did not disappoint!  This pizza is a definite must try with the savory creaminess of the cheese, a hint of sweetness from the balsamic vinegar and the richness of the pesto and sun-dried tomatoes. 
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