New Haven Pizza - The Only Guide You’ll Need
Mortadella Head · mortadellahead.com · 2024 · Original
New Haveninferred from the title
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New Haven style, 62% hydration: drier than 67% 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: 62%) · 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
381g
Water
237g
Hydration
62.2%
Salt
1.6%
Yeast
0.79%
Oil
7.1%
Sauce
n/a
Cheese
n/a
Dough weight
658g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourbread flour3 cup · 381g
- saltsalt1 tsp · 6g
- yeastactive dry yeast1 tsp · 3g
- sugarsugar1 tsp · 4.2g
- waterlukewarm water1 cup · 237g
- oilolive oil2 tbsp · 27.2g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 62% hydration and 1.6% 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 62% 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.
Or browse all 5130 pizza recipes.