I started off by trying to make a New Haven style apizza at home, but quickly realized I'd never be able to achieve the real thing, so I made adjustments to my expectations and my recipe.
The NH fan crowd is brutal (and difficult to please), so I'm making zero claims to authenticity. I made a hybrid of my go-to NY style with some elements of NH (like recipe, crust thickness, shaping, etc) apizza to make what I'm calling a New Hork pizza. It's truly neither — just whatever I can manage at home with a regular oven.
- 530ºF + baking steel
- Broiler on for the last 10 min of preheat and throughout the cook
Honestly, after comparing an endless amount of both NY and NH dough recipes, there's a good amount of similarity and overlap. They seem like siblings that took different paths in life, but still have some things in common.
My recipe for a 430g dough ball for a 16" pizza:
- 250g bread flour (or 245.5g AP + 4.5g vital wheat gluten)
- 170g water (68% hydration)
- 1g IDY (0.4%)
- 5.6g salt (2.24%)
- 3.7g sugar (1.5%): needed for extra browning/char
- After mixing process is complete (can elaborate if anyone cares), continue bulk fermentation for 1 hour at room temp (with one stretch and fold at the 30 min mark), ball up, and CF for 48 hours.
- I aim for 430g dough balls so they end up being around 425g after all is said and done
This one has untraditional toppings too — just whatever I had lying around at home.
- Sauce: Crushed tomatoes
- Mozz
- Hot Italian sausage
- Jalapeños
- Pecorino
Don't want to break rule 8 so I'm not going to post my handle here, but DM me if you want to see more.
by mikexmikex