Western Living Magazine
We Love This Natural, Nordic-Inspired Look for the Holidays
These Are Your Top 5 Finalists for the 2022 WL Home of the Year!
The Home Tour: Black, White and Textured All Over in Vancouver
Is Julie Van Rosendaal’s Nanaimo Bar Cake the Greatest (Cake) of All Time?
Wine of the Week: Start Drinking Beaujolais or Christmas Is Cancelled
Recipe: Coconut Lemon Amaretti
Discover the Perfect Winter Getaway in Penticton
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
A Gift Guide for the Yellowstone Fan in Your Family
Western Living’s 2022 Holiday Gift Guide
2022 Holiday Gift Guide: Gifts for the Kitchen Aficionado
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
This recipe from Caffé la Tana's chef Phil Scarfone is all about simplicityand good ingredients.
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 flour16 g kosher salt4 g active dry yeast400 g water, heated to between 110 and 115°F8 g olive oil, plus more for coating
1 28-oz tin crushed Bianco di Napoli San Marzano tomatoes6 g kosher salt25 g olive oil
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 minutesor until the crust starts to rise and char.