New Haven-Style Pizza

New Haven-Style Pizza Dough

Servings 4 Pizzas

Equipment

  • 4 Tupperwares (6 cup)

Ingredients

  • 900 g Bread flour (high-gluten if possible)
  • 27 g Sea salt
  • 6 g Instant yeast
  • 621 mL Warm water
  • Olive oil

Instructions

Proofing

  • Mix flour, salt, yeast thoroughly
  • Add water and knead until thoroughly mixed
  • Let dough rest 20 minutes
  • Cut dough into 4 even pieces
  • Ball dough and place each in an olive-oiled Tupperware
  • Place Tupperware in fridge for ~36 hours
  • Remove from fridge ~3 hours before baking

Preparing dough for toppings

  • Cover peel in semolina flour
  • Place dough into a flour bath in a large circular pan
  • Stretch dough to size of pan
  • Place dough on floured counter, stretch to full size
  • Put dough on top of peel, stretch again as needed

Pizza Sauce

Servings 2.5 Pizzas

Equipment

  • Food mill

Ingredients

  • 1 28oz can whole peeled tomatoes
  • 1 tsp Sea salt
  • 1/4 tsp Oregano
  • 2 cloves Garlic minced

Instructions

  • Slice the tomatoes in the can with a knife
  • If watery: Pour the can out into a colander and allow it to drain a bit
  • Pour into a food mill and grind
  • Add salt, oregano, garlic. Mix well.

New Haven-Style Pizza

Equipment

  • Ooni Koda pizza oven (or home oven)
  • 1/2" pizza steel (3/8" is acceptable)
  • Door for pizza oven
  • Cookie cooling rack
  • Scraper for pizza steel
  • Pizza Peel
  • Large pan

Ingredients

  • New Haven-Style Pizza dough
  • Pizza sauce
  • Low moisture whole milk mozzarella
  • Pecorino Romano cheese
  • Olive oil
  • Semolina flour

Instructions

  • Prepare dough and sauce
  • Add sauce, mozzarella, pecorino romano, toppings, olive oil

If using Ooni:

  • You're going to want to get an aftermarket 3/8" to 1/2" pizza steel and a door for your Ooni
  • Preheat oven for 30 minutes – Aim for surface temperature of 650℉.
  • Reduce Ooni to "secret low" (press the knob in and turn it clockwise past the ignition). Aim for the boundary between a blue and red flame.
  • Launch your pizza! Keep it roughly centered on the plate. Rotate 1/4 turn every 90 seconds for ~9 minutes. Close door when not rotating.

If using home oven:

  • Get your steel plate as hot as you can get it – you may need to use the broiler. You want to get to at least 550℉. Preheat for 45 minutes to an hour.
  • Launch the pizza
  • Rotate 1/4 turn every 90 seconds for ~9 minutes.
  • At 5 minute mark: Turn on broiler

Regardless of cooking method:

  • Move to cooling rack for a minute before cutting

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