Written by Coho Restaurant’s Chef Tim Payne.
The dough recipe is a derivative of the pizza dough recipe published by the New York Times from the beloved restaurant Roberta’s in Brooklyn.
For the Dough
2 cups plus 2 Tbsp all-purpose flour (We use the Edison flour from Skagit Valley available through our local Co-op.)
2 tsp kosher salt
2 tsp sugar
1 tbsp oil (we use non-gmo rice bran oil from Oregon)
200 grams (just a little less than a cup) of warm water, about 95 degrees
1 tsp dry active yeast
In a bowl add the warm water and yeast, stir to dissolve and let sit.
While the yeast/water is proofing, combine the other dry ingredients in a large bowl. Stir to combine. Make a well in the center and add the yeast/water. Stir until the dough begins to come together. Turn out onto a counter top.
Knead the dough for 4 minutes, cover with a towel and let rest 15 minutes.
After 15 minutes, knead for 4 more minutes then divide into two equal balls. At this time, you may save a ball to use at a later time. Place in a zip lock bag (squeeze out the air) and refrigerate. When you are ready to use, remove and allow it to meet room temp (about an hour).
Place on a floured surface, dust the top and cover with plastic wrap or a damp towel. Let rise for 2-5 hours (the temperature will dictate how long it will take, warmer will be shorter, cooler will be longer). You want the dough to increase in size by at least 50%.
Turn on your oven as high as it will go. Preheat for at least one hour before cooking the pizza.
Simple Tomato Sauce
1 can whole San Marzano tomatoes (preferably organic)
2 cloves garlic minced
1 tsp red chile flake
2 tsp salt
2 tsp sugar
1 Tbsp oil
Place all of the ingredients in a food processor and puree until fully chopped.
The dough recipe yields two, 12 inch pies. Top with a light coating of sauce, and whatever toppings you fancy.
Bake, drink red wine, play frank sinatra, enjoy!!!