Cafona Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar and yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with mixer 5–7 minutes, until smooth and elastic.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours. For more flavor, refrigerate for 12–24 hours after the first 30 minutes; bring back to room temp before shaping.

Divide and rest

Punch down dough and divide into two equal portions. Shape into tight balls, cover, and let rest 20–30 minutes before stretching to allow gluten to relax.

Combine tomato puree, minced garlic, dried oregano, salt and 1 tsp olive oil in a bowl. Taste and adjust seasoning. Keep sauce slightly loose — it should be spreadable but not watery.

Prepare artichokes

Drain the jarred marinated artichoke hearts well. Pat dry with paper towels. Quarter each artichoke heart so pieces are bite-sized and will cook through quickly on the pizza.

Prepare cheese and other toppings

Slice fresh mozzarella into 1/4-inch (0.6 cm) rounds and pat dry to remove excess moisture. If using cooked Italian sausage, crumble and warm it. Have caramelized red onions ready.

Season artichokes

In a small bowl, gently toss the quartered artichoke pieces with 1 tbsp olive oil, lemon zest, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. This brightens the jarred artichokes and ties flavors to the pizza.

Preheat your wood-fired oven according to manufacturer guidelines. Aim for a floor temperature of about 700–900°F (370–480°C) for blistered, leopard-spotted crust. If using a home pizza oven or very hot oven, preheat to the maximum and use a pizza stone or steel.

Stretch dough: On a lightly floured surface, gently press each dough ball into a 12-inch disk by pushing from the center outward, leaving a slightly thicker rim. Avoid using a rolling pin so air pockets remain intact.

Build the pizza: Lightly brush the dough center with a thin layer of sauce (about 1/4 cup per pizza), leaving the rim bare. Distribute half the sliced mozzarella evenly across each pizza. Scatter the seasoned marinated artichoke quarters, caramelized red onions, and optional sausage evenly. Finish with a light sprinkle of Pecorino Romano (about 2 tbsp per pizza).

Bake: Slide the pizza onto the wood-fired oven floor or preheated stone. Cook 60–90 seconds in a very hot wood-fired oven, rotating as needed for even charring. In a home oven at maximum heat, bake 6–10 minutes, rotating halfway, until crust is golden with some blistering and cheese is melted and slightly browned.

Finish: Remove pizza and immediately drizzle with 1/2 tsp finishing olive oil per pizza. Scatter fresh basil leaves and optional microgreens or arugula on top. Allow to rest 1–2 minutes, then slice.

Slice each pizza into 6–8 wedges. Serve hot with extra red pepper flakes and Pecorino Romano at the table. Leftover pizza can be reheated in a hot skillet or oven to preserve crispness.