New Haven-Style Pizza

Name: New Haven-Style Pizza
Cook time: 3 min
Ingredients: 2 cup King Arthur Unbleached Bread Flour; 1 tsp table salt; 0.25 tsp instant yeast; 0.6666666666666666 cup water; 0 oz one 28-ounce can whole peeled tomatoes; 0 each yellow cornmeal or King Arthur Semolina Flour; 4 oz shredded low-moisture mozzarella cheese; 0 each pecorino Romano; 0 each olive oil

Martin Philip · kingarthurbaking.com · Original

New Haven / Apizza (aspirational)

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: 63%) · 700–900°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.

Flour

240g

Water

152g

Hydration

63.3%

Salt

3.1%

Yeast

0.42%

Oil

—

Sauce

794g

Cheese

—

Dough weight

514g

Process

Bake temp

500°F / 260°C

Bake time

2-3 min

Oven

home standard

Surface

stone

Cold ferment

48h

Ingredients (9)

flourKing Arthur Unbleached Bread Flour2 cup · 240g
salttable salt1 tsp · 6g
yeastinstant yeast0.25 tsp · 1g
waterwater0.6666666666666666 cup · 152g
sauce tomatoone 28-ounce can whole peeled tomatoes794g
flouryellow cornmeal or King Arthur Semolina Flour—
dairy doughshredded low-moisture mozzarella cheese4 oz · 113g
cheese otherpecorino Romano—
oilolive oil—

Toppings (1)

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

post bakedried oregano

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (1)