New Haven Style Pizza
Luis Perez · gozney.com · 2022 · Original
New Havenas labeled by the source
DietVegetarian. Not vegan: sliced aged mozzarella 100g, fresh mozzarella 30g, pecorino or parmigiano reggiano to garnish.
Against 5,130 pizza recipes
New Haven style, 56% hydration: drier than 82% of the 1,480 doughs that parse, baked at 650°F, hotter than 96% 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: 56%) · 700 to 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
n/a
Oil
0%
Sauce
20g
Cheese
130g
Dough weight
1739g
Process
Bake temp
650°F / 343°C
Bake time
0.5 to 0.8 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 garnishn/a
- cheese otherPecorino or Parmigiano Reggiano to garnishn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeOregano to garnish
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 56% hydration and 2.5% salt, then set your own flour weight and ball count.
- 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 doesWhere 56% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
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