New Haven Style Pizza

Name: New Haven Style Pizza
Cook time: 5 min
Ingredients: 0 each All Purpose flour 900g; 0 each 00 Flour – 100g; 0 each Instant or Active dry yeast –4g; 0 each Preferment –150g; 0 each Ice cold water 560g; 0 each Sea Salt 25g; 0 each Sliced aged mozzarella 100g; 0 each Fresh mozzarella 30g; 0 each Tomato sauce120g; 0 each Extra virgin olive oil to garnish; 0 each Pecorino or Parmigiano Reggiano to garnish

Luis Perez · gozney.com · 2022 · Original

New Haven / Apizza (asserted)

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

Style norms: 60–68% hydration (this recipe: 56%) · 700–900°F bake (this recipe: 650°F)

Baker's percentages

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

Flour

1000g

Water

560g

Hydration

56.0%

Salt

2.5%

Yeast

—

Oil

—

Sauce

20g

Cheese

130g

Dough weight

1739g

Process

Bake temp

650°F / 343°C

Bake time

4-5 min

Oven

home standard

Surface

stone

Ingredients (11)

flourAll Purpose flour 900g900g
flour00 Flour – 100g100g
yeastInstant or Active dry yeast –4g4g
yeastPreferment –150g150g
waterIce cold water 560g560g
saltSea Salt 25g25g
cheese mozzarellaSliced aged mozzarella 100g100g
cheese mozzarellaFresh mozzarella 30g30g
sauce tomatoTomato sauce120g20g
oilExtra virgin olive oil to garnish—
cheese otherPecorino or Parmigiano Reggiano to garnish—

Toppings (1)

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

post bakeOregano to garnish

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (1)