New Haven-style Pizza (Apizza)

Adam Witt · adamwitt.co · Original

New Havenas labeled by the source

DietVegetarian. Not vegan: full-fat mozzarella cheese, part-skim low moisture mozzarella cheese, pecorino romano and 3 more.

Against 5,130 pizza recipes

New Haven style, 68% hydration: wetter than 51% of the 1,480 doughs that parse, baked at 750°F, hotter than 97% of recipes that state an oven.

New Haven (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon

Tradition: 60 to 68% hydration (this recipe: 68%) · 700 to 900°F bake (this recipe: 750°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

750g

Water

510g

Hydration

68.0%

Salt

3.5%

Yeast

0.40%

Oil

Sauce

794g

Cheese

1134g

Dough weight

1289g

Bake temp

750°F / 399°C

Bake time

7 to 8 min

Oven

wood fired

Surface

stone

Cold ferment

12h

flourBread Flour 750g750g
waterWater 510g510g
yeastFresh Yeast 3g3g
saltKosher Salt 17g17g
sauce tomatocan San Marzano Tomatoes28 oz · 794g
saltKosher Salt1 1/2 tsp · 9g
cheese mozzarellaFull-fat Mozzarella Cheese1 lb · 454g
cheese mozzarellaPart-skim Low Moisture Mozzarella Cheese1 lb · 454g
cheese otherPecorino Romano1/2 lb · 227g
oilA "plain" apizza does not have any cheese. It's made with saucen/a
cheese mozzarellaA "mootz" apizza is made with mozzarella and Pecorino Romano. That's it. New Haveners tend to stay away from calling it "cheese."n/a
oilA "clam" apizza includes fresh clamsn/a

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Nearest neighbours by dough numbers: hydration, salt, oil and sugar.