My name is Sino, I'm a master baker and pizzaiola, and I'm fascinated by dough. My passion for gluten, yeast, and hot ovens found me in a roundabout way. After studying journalism and a brief career in various marketing departments of Austrian federal agencies, I urgently sought a craft-based occupation. And to my own surprise, I found it in a bakery. At a Viennese bread-baking school, I learned to bake from amazing bakers and passed on my knowledge directly in various bread-baking workshops. Rye sourdough breads were my particular passion. Since then, I've been firmly enthralled by the world of microorganisms that give dough not only flavor but also ripeness and structure, the physics and chemistry that work in dough, and the endless ways in which good bread can be made. Over the past three years, I've become more professional, passed the master baker exam, and broadened my skills. Now I make pizza at Pronto Volante and can pass on my knowledge of dough, craftsmanship and good products to enthusiastic hobby pizza bakers at the Scuola Volante.