Coo Yah Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl (or stand mixer fitted with a dough hook), whisk together flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by hand or 1–2 minutes on low with mixer.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or 6–8 minutes in mixer). If dough is sticky, add flour 1 tablespoon at a time. The dough should be slightly tacky but spring back when pressed.

First rise

Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, 60–90 minutes.

Shape and second rise

Punch down the dough and divide into two equal pieces for two medium rounds or keep whole for one large. Shape into rounds and place on a baking sheet or pizza peel dusted with semolina or cornmeal. Cover and let rest 30–45 minutes until puffy.

Preheat and bake

Preheat oven to 475°F (245°C) with a baking stone or inverted baking sheet inside if available. When dough has rested, brush tops lightly with olive oil. Bake rounds 12–18 minutes until golden brown and internal temperature reaches about 200°F (93°C). Remove to a rack to cool slightly before slicing or topping.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Bring to a gentle simmer, then reduce heat to low.

Stir in oregano, basil, sugar, salt, and black pepper. Simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until ready to serve.

Melt butter in a medium skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant.

Add crushed tomatoes and bring to a gentle simmer. Cook 6–8 minutes to concentrate flavors.

Reduce heat to low and stir in heavy cream until fully incorporated. Season with dried basil, salt, and black pepper. Simmer 2–3 minutes more, remove from heat and keep warm.

Choose your sauce: spoon a generous layer of red or rosé sauce over warm natty bread halves or rounds. Use about 1/3 to 1/2 cup sauce per half-round depending on size.

If using cheese, sprinkle shredded mozzarella and a little grated Parmesan over the sauced bread.

Place under a broiler or in a hot oven (475°F / 245°C) for 2–4 minutes until cheese melts and edges bubble and brown slightly. Watch carefully to avoid burning.

Remove from oven, brush exposed crust with extra olive oil, sprinkle with fresh basil and red pepper flakes to taste. Let cool 2–3 minutes, then slice and serve immediately.