Cooking with the Coias
17 recipes converted from their YouTube cooking videos.
Gluten-Free Pizza (Caputo Fiore Gluten-Free Flour)
A crisp, airy 10‑inch gluten‑free pizza made with Caputo Fiore gluten‑free flour that tastes like traditional pizza. The dough is simple, requires only water, yeast, salt and olive oil, and can be prepared ahead of time. Topped with homemade pizza sauce, mozzarella, mushroom bruschetta and pepperoni, then baked on a hot stone at 500°F.
"Impressive" Pizza Dough - Ivo's ultimate best pizza dough
A step‑by‑step guide to Ivo’s ultimate pizza dough from Cooking with the Coias. This slow‑fermented, 65% hydration dough combines high‑protein 00 flour, semolina, diastatic malt and olive oil for a chewy, rustic crust that works in any oven, from home stovetop ovens to commercial 720°F ovens.
Traditional, Authentic, Italian Homemade Tomato sauce (Passata) from scratch
Learn how to make authentic Italian passata using garden tomatoes, a traditional tomato processing machine, and simple kitchen tools. This step‑by‑step guide follows the exact method used by the Coia family in Abruzzo, Italy, and adapts it for home cooks in Canada.
Just one Pizza Dough Ball - rustic and delicious (pizza for one!)
A low‑effort, high‑chew artisan pizza dough made with a 12‑hour preferment. The recipe uses a blend of double‑zero flour and semolina, a touch of diastatic malt, and a short bulk rise to produce a crisp, airy crust that’s easy to digest. Perfect for a single 12‑inch pizza or two smaller ones, and topped with dried‑tomato pesto, mozzarella, olives, pepperoni, mushrooms and hot pepper rings.
Making Pancetta is so easy - Traditional Italian way, from scratch
A step‑by‑step guide to making authentic Italian pancetta at home using a 3‑lb pork belly, table salt, and paprika. Follow Ivo's family tradition from Abruzzo for a perfectly cured, flavorful pork belly that can be sliced thin and used in soups, pastas, or enjoyed on its own.
Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
Learn how to make authentic Italian sausage from scratch using pork shoulder butt, fine spices, red wine, and sweet pepper paste. This step‑by‑step guide covers meat selection, grinding, seasoning, casing preparation, stuffing, and storage, with tips from the YouTube channel Cooking with the Coias.
Specialty Potato Bread, made easy, same day - Artisan style
A soft, airy, and slightly sweet potato‑infused artisan loaf that can be made the same day. Using potato water for extra flavor and a series of gentle folds, this bread develops a beautiful crust and tender crumb—perfect for toast, sandwiches, or enjoying on its own.
Full Pizza Course - 2 hour pizza dough with perfect chew & crispiness
A step‑by‑step guide to Evo's personal pizza dough recipe that uses a blend of high‑protein double‑zero and white flour, diastatic malt, and a milk‑water mix for perfect elasticity and flavor. Includes a quick no‑cook San Marzano tomato sauce, topping ideas, and tips for shaping, baking on a stone, and serving.
Ancient Grain Bread using Spelt Flour
A simple, healthy artisan loaf made with 100% spelt flour, apple cider vinegar for a subtle sour note, and baked in a hot Dutch oven. The dough is very lightly handled to preserve spelt's delicate gluten, resulting in a nutty, high‑protein, high‑fiber bread with a crisp crust and tender crumb.
How to buy the best olive oil (and what's the difference between them)
A step‑by‑step guide to evaluating, tasting, and storing extra‑virgin olive oil based on the criteria explained by Ivo on the YouTube channel Cooking with the Coias. Learn how to read labels, check harvest dates, understand designations, and taste for peppery quality so you can choose the best olive oil for your Mediterranean kitchen.
How to make pizza as good as from Naples Italy - from dough to oven
A step‑by‑step home‑baked Neapolitan‑style pizza using high‑protein double‑zero flour, a night‑old poolish, and classic toppings. Follow Ivo's detailed technique for mixing, folding, and shaping the dough, then bake on a pre‑heated stone for a crisp, airy crust.
The focaccia recipe to amaze your friends and family
A homemade Italian focaccia with a crisp olive‑oil‑laden crust, aromatic oregano, and a tender, airy crumb. This recipe uses a simple overnight pre‑ferment, high‑protein flours, and diastatic malt powder for extra flavor and rise. Perfect as a side, sandwich base, or antipasto bread.
Amazing, easy, Gluten Free Bread that really tastes like a regular, artisan style bread!!
A crusty, artisan‑style loaf made with Kabuto Fiore gluten‑free flour. No kneading required – just mix, rest, proof, and bake in a pre‑heated Dutch oven for a golden, airy crumb that tastes like regular bread.
How to make Simple Seafood Pasta - intense and flavorful with a key tip
A simple yet elegant Italian‑style seafood pasta featuring tender calamari, sweet scallops, and juicy shrimp tossed with linguine in a garlic‑butter white‑wine sauce and fresh parsley.
How to make a truly rustic pizza
A step‑by‑step guide to making a rustic Italian pizza using a high‑protein 00 flour and fine semolina (similar) flour. The recipe includes a 12‑hour poolish, multiple folds for gluten development, and a quick 9‑minute bake on a 500°F stone for a crisp, airy crust topped with homemade sauce, mozzarella, basil, oyster mushrooms, pepper rings and pepperoni.
Pan Pizza - great dough, delicious pizza
A step‑by‑step guide to making a classic Italian‑style pan pizza with a high‑protein single‑zero flour dough, overnight fermentation, and a crisp, airy crust. Includes detailed folding technique, topping ideas, and baking at 500°F for a perfect golden‑brown pizza.
An Italian favorite: Schiacciata di patate – Italian flat potato bread
A crispy, cheesy potato flatbread made from grated potatoes, thinly sliced potato topping, and a blend of Parmesan and mozzarella. Baked at high heat until golden brown, this snack‑or‑side is a healthier alternative to fries and perfect for kids and adults alike.