Recipe: Homemade Pizza

pizza close up
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

Steps

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

Steps

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!!!

Recent Posts

April 9-12: Nights in Spain

Travel with us to Spain without leaving San Juan Island. This special dining experience is offered in addition to our regular menu.   Reserve Your Table   Menu   Ajo Blanco 10 traditional “white” gazpacho featuring almonds, garlic, bread, olive oil, sherry vinegar, garnished with grapes Patatas Bravas 10 traditional

Read More »
Scroll to Top