New Haven Style Pizza
Cooking in the Yard · cookingintheyard.com · 2024 · Original
New Haveninferred from the title
DietVegetarian. Not vegan: whole milk, pecorino romano.
Against 5,130 pizza recipes
New Haven style, one of 29 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 700 to 900°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
500°F / 260°C
Bake time
1 to 2 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (9)
- flour2 C King Arthur Unbleached Bread Flourn/a
- saltTable Salt1 tsp · 6g
- yeastInstant Yeast1/4 tsp · 0.8g
- water2/3 C Watern/a
- sauce tomatoCan of Whole Peeled Tomatoes28 oz · 794g
- saltSalt1/4 tsp · 1.5g
- cheese mozzarellaWhole Milk4 oz · 113g
- cheese otherPecorino Romanon/a
- oilOlive Oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeDried Oregano
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
Or browse all 5130 pizza recipes.