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Canapizza
marcus pessoa · tudogostoso.com.br · 2005 · Original
New Haven / Apizza (asserted)
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 · 700–900°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.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
100g
Dough weight
—
Process
Bake temp
800°F / 427°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (1)
- cheese other1 pacote de 100g de queijo parmezão ralado.100g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 vidro de maionese250g
- over cheese2 tomates
- over cheeseOrégano
- over cheeseFatias de pão de forma