BBQ Pork Neapolitan Pizza
Pala Pizza · palapizza.com · 2023 · Original
New Havenas labeled by the source
DietNot vegetarian: pulled pork. Reviewed: pulled pork; mozzarella.
Against 5,130 pizza recipes
New Haven style, one of 29 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 700 to 900°F bake (this recipe: 800°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
800°F / 427°C
Bake time
1.5 to 2 min
Oven
wood fired
Surface
stone
Ingredients (6)
- yeast1 doughball Easy Poolish Pizza Doughn/a
- sauce tomatoBBQ Saucen/a
- cheese mozzarellaFresh Mozzarella4 oz · 113g
- waterWater2 cup · 474g
- sugarSugar1 tbsp · 12.5g
- saltSalt1 tsp · 6g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePulled Pork3/4 cup · 150g
- over cheese1/2 Jalapeno
- over cheeseCilantro
- over cheese1 large Red Onion
- over cheeseWhite Vinegar2 cup · 400g
- over cheese10 Peppercorns
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
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