New Haven-Style Pizza
Martin Philip · kingarthurbaking.com · Original
New Haveninferred from the title
DietVegetarian. Not vegan: shredded low-moisture mozzarella cheese, pecorino romano.
Against 5,130 pizza recipes
New Haven style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 63%) · 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.
Flour
240g
Water
152g
Hydration
63.3%
Salt
3.1%
Yeast
0.42%
Oil
0%
Sauce
794g
Cheese
n/a
Dough weight
514g
Process
Bake temp
500°F / 260°C
Bake time
1 to 2 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (9)
- flourKing Arthur Unbleached Bread Flour2 cup · 240g
- salttable salt1 tsp · 6g
- yeastinstant yeast1/4 tsp · 1g
- waterwater2/3 cup · 152g
- sauce tomatoone 28-ounce can whole peeled tomatoes794g
- flouryellow cornmeal or King Arthur Semolina Flourn/a
- dairy doughshredded low-moisture mozzarella cheese4 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
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 3.1% 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 63% 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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