Our pizza style at Lowell’s was passed down via Seattle restaurant Café Lago, which still serves up wood-fired pizza near the amazing Arboretum Botanical Gardens. I worked there for about a year alongside then-chef and my future partner, Steven Peyer. Since Steven learned everything he knew about Italian food from Café Lago chef/owners Jordy and Carla, he subscribed wholeheartedly to the idea that their way was the only way to make pizza. If you want to understand the lore around pizza-making, I highly recommend reading/watching on Netflix the Ugly Delicious episode by David Chang on pizza.
At Lowell’s, we began making pizza exactly as they had at Café Lago and allowed our style to evolve in small ways over the years. Most notably, we’ve created a lot of different seasonal pizzas, something that Lago steered clear of. Our favorite has always been the Pizza Pesce, with sliced local peaches, shaved red onion, Calabrian chili, fresh chevre from Redwood Hill and finished with parmigiana and arugula. We make this pizza all summer long, working exclusively with a local peach farmer in the Sebastopol Hills. Other fruit pizzas include cherry, apple, pear, and fig.
We also paired down our red sauce recipe to only a fresh tomato sauce. This sauce seems to highlight the light touch Lowell’s came to be known for. For this recipe, we simple spin and emulsify herbs, salt, and olive oil into fresh canned tomatoes. It’s light and bright and perfect on all our marinara-based pizzas. Enjoy!
A few examples of our classic pizza toppings over the years.
From left: Neapolitan, ‘Scarole, Cipolla
Lowell’s Pizza Dough
Yield: Twelve 7-ounce pizzas (note: we know this makes a lot of pizza dough, but pizza dough can stay in the fridge for up to two days or you can have a pizza party to show off your new dough-making skills! You can also freeze the dough, although it’s not ideal.)
3½ cups warm water
2 tsp. active dry yeast
½ cup olive oil
3 lb. “00” flour
½ lb. whole wheat pastry flour
3 Tbsp. salt
Combine water, yeast, and oil in a mixing bowl and allow to bloom until foamy, about two to three minutes. Add both flours and salt and mix on low for seven minutes. Divide in seven ounce portions.
Lowell’s Neapolitan Sauce
(1) 103.5-oz can of Valorrosso tomatoes
½ bunch oregano
½ bunch thyme
½ cup olive oil
1 Tbs. salt
Drain can of tomatoes and reserve juice. Mix all ingredient together in a mix with an immersion blender.
To make the pizza:
Preheat oven to 500 degrees—or hotter if your oven allows it—for at least 30 minutes. If using a pizza stone, leave pizza stone in the oven while it’s preheating. Roll out a portion of dough to preferred thickness, add marinara sauce or desired sauce and toppings. Slide pizza on to pizza stone or oiled baking sheet, and bake until the crust starts to color, 5-10 minutes depending on your oven. Add any fresh lettuces like arugula after baking.
Like it hot? Make our house chili oil to top your pizza at home!