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 by a roundabout route. After studying journalism and a brief career in various marketing departments of Austrian federal agencies, I desperately sought a hands-on profession. 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 immediately shared my knowledge in various bread-baking workshops. Rye sourdough breads, in particular, were my specialty. Since then, I've been captivated by the world of microorganisms that give dough not only aroma but also maturity and structure, the physics and chemistry at work in dough, and the endless ways to make good bread. Over the past three years, I've professionalized my skills, passed the master baker's exam, and broadened my expertise. Now I make pizza at Pronto Volante and can pass on my knowledge of dough, craftsmanship and good products to enthusiastic amateur pizza bakers at Scuola Volante.