New Haven Pizza Dough Recipe – No Fancy Gear Needed
Naznin's Kitchen · nazninskitchen.com · 2024 · Original
New Haveninferred from the title
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New Haven style, 78% hydration: wetter than 79% 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: 78%) · 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
296g
Hydration
77.8%
Salt
1.6%
Yeast
0.79%
Oil
3.6%
Sauce
n/a
Cheese
n/a
Dough weight
700g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (5)
- flourbread flour3 cup · 381g
- waterwater1 1/4 cup · 296g
- saltsalt1 tsp · 6g
- yeastactive dry yeast1 tsp · 3g
- oilolive oil1 tbsp · 13.6g
Keep exploring
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Do something with it
- Scale this doughStart from 78% 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 78% 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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