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!!!

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