Get a little taste of Italy from home with this recipe from Caffé la Tana‘s chef Phil Scarfone.



612 g Mulino Marino organic 00 flour
16 g kosher salt
4 g active dry yeast
400 g water, heated to between 110 and 115°F
8 g olive oil, plus more for coating


1 28-oz tin crushed Bianco di Napoli San Marzano tomatoes
6 g kosher salt
25 g olive oil

Make It

To make the dough, place yeast and warm water in the bowl of a mixer with a dough hook attached. Let yeast sit and activate for 10 minutes, or until it starts to bubble and froth.

Add the oil to the bowl, then the flours and salt. Mix with the dough hook on low speed until all flour is pulled from the sides of the bowl (about 5 minutes), scraping the dough hook periodically.

Let dough rest 3 minutes, then knead on medium speed for 5 minutes. Ball into 300-gram balls by weighing out the dough then folding it up from the bottom, forcing the edges into the middle of the underside of the dough. 

Rub olive oil over the entire surface of the dough balls. Let dough ferment in the fridge in a covered container for 24 to 48 hours to develop its flavour and to let it relax.

When ready to make the pizza, combine all sauce ingredients in a food processor and pulse 10 to 15 times.

To cook, heat oven to 500°F (and if you have convection turn it on). Dress the pizza as you normally would and bake for 6-9 minutes€“or until the crust starts to rise and char.