I've made this dough many times from this recipe and its awesome every time! Using a stone in my regular oven, turned all the way up to 550. Great recipe, thanks for the video
My husband makes New Haven apizza for us. He went to Sally's back in the 90's with his ex-girlfriend who was from New Haven. He talked about it ALL the time. Finally, this summer, he made one. We have an Ooni, but he got better results putting it on the grill. It's the best pizza I've ever eaten. Plus, we made the sauce out of our garden tomatoes. YUM!
@@cheftuan Just started making homemade pizza not too long ago so I have a lottt to learn. That said, you just inspired me even more to continue to learn & apply. Great video!! Also, what's your take on using a quicker dough that's baking powder based & no yeast??
You can’t really make a true New Haven style pizza at home.. you need an old coal fired oven to make everything perfect. Otherwise it’s just not the same
Tuan, I'm a CEC and have been a Pizzaola since I learned to make pizza while a student at the CIA in '82. My newest toy is my Fyra 12" and I have been making my dough (which has been a work in progress since '82) by Iocapelli's easy Biga method for the last year or so. 200gm '00' and 133 gm H2O makes about a 65% hydration pie and I have been very happy thusfar. Just not sure I am comfortable losing my mozzarella. Great job!
Lol - same here… but I find if the dough is fermented for at least 2-3 days, and you use a hardened lactose free cheese such as pecorino or grana podana or even feta, your tummy should be fine…if you wanna indulge once in a while.
Thank so much for this video. There is such little material on how to make New Haven apizza. Obviously, New Haven apizza is not traditionally cooked in an Ooni gas oven but your results looked really great and I will follow this method. Great tip on the oregano! Thanks, Chef Tuan!
@@cheftuanWill do! I'm going to cook it in a P85 woodfired oven but I may experiment with adding a baking steel in there and even trying it with coal. I'm trying to get this right. Seriously, your video is super important and I really appreciate it. The only other video I found is from the Pizza Gavones and yours strikes me as more technically sound. You might be surprised how unusual your video is. Good luck on your channel! I subscribed!
In my experience you need a really hot stone. I place mine on a very pre-heated 750+ degree stone then cook it slower to get more char underneath. The high hydration dough makes it really chewy you just need the hot stone to crunch the bottom up.
Actually many New Haven restaurants are getting excellent revies cooking in many kinds of ovens. According to people like John Arena of Metro Pizza in Vegas, and Brian Spangler of APizza in Portland, itl's not about the heat source but it's about the btu's.
That's legit, great job! Reminds me much more of Sallys than Pepe's, a bit thinner with more highlighting of the sauce, which I prefer. That pie looked like a work of art when you pulled it out of the oven, incredible!
This looks amazing. Been to New haven and was blown away by it, the best pizza I've ever had. This looks pretty spot on with the Sally's new haven style .
SALLY'S, MODERN, PEPES in that order but can't go wrong with any. No one is far better than any. They're all world class. You're work definitely looks crazy good nice char and textures.
I’ve lived in New Haven county all of my life. This pizza looks spot on for New Haven style, just wish I could taste it! Just a suggestion, next time do the same but add some fresh mozz!
YOU KILLED THAT A’BEETZ!! As a Life Long CT Resident and someone who grew up in West Haven & New Haven I Must Say That Your A’BEETZ is Next Level Brotha..Great Job and Thanx For the Love…we don’t have to many things to be proud of in CT But our A’BEETZ is Probably at the top of that short list of Things that come out of CT 4Sure! Probably why we are so Protective over our A’BEETZ and Lobster Rolls…Cuz That’s What We Got…and We’re REALLY REALLY GOOD at both of Them!!! Anyways Great Content and Great A’BEETZ keep up the great work and stay Blessed Brotha✌🏼
Looked very tasty, use the bottom of the spoon to spread the tasty sauce to the edge. The sprinkle some of the cheese all the 2ay to edge as well. With one more small pinch of the oregano. You did real well 👏.
Aside from the Trinity (Pepe’s is the GOAT, in my opinion, followed closely by Sally’s, then Modern), and the aforementioned Zuppardi’s, you can find some absolutely killer Apizza at Roseland, Da Legna, One6Three, Ernie’s and Abate. There are several more very good places, but those get my seal of approval.
@@cheftuan Jesse covered nearly everything, the only thing I would add is "BAR" is extremely popular as well. I'm not a huge fan myself (think rectangular pie that is PAPER thin -- I'd go as far as to say "significantly" thinner than what you are showing off in this video). They're known for their mashed potato pie. My best advice is to do a yelp or google search, look at the pictures and decide if that's something that would appeal to you. If the answer is yes, then it is a must stop on your trip as the people who love it hail it as one of the best in the city and it's very well known. Source: I work in New Haven and live nearby. For what it's worth, I like a lot of cheese; my top are Pepe's, Modern, and Zuppardi's.
BAR dude. Most underrated pizza spot in New Haven. Definitely on the more famous side but so good. Even people from New Haven say it’s one of the best.
You got a new instant sub my friend. I’ve made three different types of pizza dough over the last three weeks. I’m really excited to try this style. 🙌🏼
@@cheftuansadly I’ve never really been happy with the pizza crust at my pizza place. I’ve tried countless renditions of similar doughs. Nothing like this. If it works out I’ll be eternally grateful. Any other tips would be appreciated. I’m using pizza flour, and hopefully I can rest it in the dough mixer bowl before adding salt and yeast/water mixture. To help speed things up.
@@stevex9095 you absolutely can rest it in the mixer. Autolyse helps promote better color, texture and the long ferment adds flavor amd strengthens gluten. I know you'll be happy w this. I use it for my pizza pop ups. @Duma_pizza on IG.
Ive nade tomato pie in new haven, i still make it in RI, same way basically, I hand crush tonatoes snd put in big strainer 30 min, whatever water comes out is excess, RI puzza strips we do same but add pecorino romano grated in sauce and grated asiago on yop when done.. yours looks great, authentic new Haven pie Good tomatoes are key 👍
For anyone that hasn’t cooked a pizza like this before you’re not gonna want to just turn it once. It should be turned twice, a little earlier than this. You want it brown when you turn it since it will still develope color, and it should only be turned 120 degrees so that you can get the same color across the whole pie versus just two sides.
@@cheftuan great job boss . Looks amazing. I’m sure taste even better .. some kids like to criticize & give clueless advice but never made a pizza video or probably even made pizza from scratch . So keep @ it big guy 💪🏼
I tried this recipe and it came out perfect, looked exactly like in this video. My only problem is that it is more difficult to make compared to other thin crust / autolyse recipes because of the adding the yeast last. Have you ever tried adding the yeast first or you wouldn't recommend that? Also, how would this recipe work in a stand mixer, could I do the whole thing in a mixer to save some kneading time?
Thank you, that's awesome! I have made the dough by adding everything at first. It also comes out great. I did it this way because I wanted to try it. There's already so many videos of people making pizza the traditional way. I was offering a different perspective and technique. But you did feel the difference in the consistency of the dough after letting it rest before adding the salt and yeast though, yeah? Yes, you can absolutely make this w a stand mixer. I usually make my doughs in a food processor! It whips it up really quickly. Next time you make this, you should do it the "regular" way and let me know your thoughts. Thank you again!
Got my Ooni Koda 16 and played around with Nap style pizzas which are not really my style. I love the NY style and am working on getting it down. Next on the list is Apizza style! Looks so good and simple. Thank you Chef for sharing your Autolyse experience, Sorry if I missed it but what type of Caputo 00 flour is best? Red/Blue? Or what brand bread flour? Thank you!
I use King Arthur bread flour for NYC/Apizza pies. Caputo I don't really use because I'm not a big Neapolitan pizza fan ,but if I did use it, I've always used red because that's what's available for me.
Never seen dough done this way - must give it a try looks amazing. I cook pizza 280 in the Ooni till I get it browned and then in the oven for 5 minutes with bottom heat element on to crisp it up roughly the same heat . Worth a try
@@cheftuan your new haven dough recipe is really good , yeast in last makes it more chewy and crispy. Il be using this method from now on , add 1 teaspoon diastatic malt powder to your recipe help flavour
@willymuff6493 this is fantastic to hear! I'm very glad you enjoyed this method n recipe! And also thank you for watching my video. It's very much appreciated.
3:35 The way to use that device is to turn it clockwise (as you did) but occasionally turn it counter-clockwise a few times to scrap the holes clean. BTW, fantastic vid, I am trying your dough recipe TODAY (so I can enjoy pizza tomorrow)!
Oh man you’re gonna be in “Haven” when you come. I live like 20-25 mins from New Haven and when you come, definitely check out the more iconic spots but please don’t sleep on Zuppardis in West haven, Grand Apizza in New Haven, Roseland Apizza in Derby and John and Maria’s in East Haven. All of them are fantastic and can go toe to toe with the big 3 (Pepe’s, Modern, Sally’s) hope this helps 😊
Thank you for watching my video! Let me know where are your favorite places to get apizza! You can make apizza/pizza like EVERYONE else, or you can experiment with different techniques and try to do it better! DON'T BE A FOLLOWER. BE A PIONEER AND LEAD THE WAY! Happy cooking!
I've heard Connecticut is not just the pizza capital of the United States but of the world. That's insane! I'm going to have to flight out there one day myself and hit up these spots you were talking about.
I'm so impressed at the level of love and passion that went into this pizza. Clear that you are bot some wannabe influencer just making food for "likes". Thank you for this video.
You might want to stop in at Grand Pizza North in North Haven, CT. They have a great pizza tradition and following in old faahioned ovens with premium ingredients. You'll Love It!!!!!
I’m a New Haven native. Great job. But the “flop” as you put it, is an important aspect if you want to have a truly authentic New Haven style pie. But I’m sure it tastes great regardless.
The dough looks perfect. I have the Ooi Karu16 and Ooni Koda 16. I'm eager to try your mixing method. Can you share which Bread flour you use ? I understand the New Haven dough shouldn't use a high protein bread flour, like King Arthur. I'd love to know which bread flour your used since you crust looks perfect. Also, ,what thickness factor did you use. I need to run your recipe through a dough software program to alter the size and it would be great to know the Thickness factor you used. Thanks for the great video and intriguing new mixing method for this higher hydration dough. 💕💕😊😊👍👍😊😊💕💕
@@cheftuan I just saw the video OMG that one looked amazing also and now I'm hungry for Pizza. That lil oven rocks out an excellent pizza every time I'm sure. Have a good day.
Chef Tuan, excellent explanation of the New Haven abeetz. Make sure that you pack a flak jacket when you head up there. It’s known as gun wavin New Haven.
When I was growing up in Naugatuck, CT, we'd get New Haven style pizza, but always with cheese that would bubble up on top and get charred spots on it. As we all know, the first pizza you ever have is the best you'll ever have, so I've been trying to duplicate that pizza for 50 years. Going to try this dough recipe next week BUT with cheese.
@@cheftuan Instant nostalgia. It was the grated Pecorino Romano that made the difference. After just 2 minutes in the oven, the house smelled like the Pizzeria of my childhood. Thanks!!
Im from New Haven born and raised. Try John And Marias in East Haven CT, I dont want to suggest this but HAVEN is the newly reopened former Pizzeria Napoletana in Prospect Ct where I live now, I hesitate on suggesting it because he only makes small pies and the price is ridiculous now. BAR on Crown St New Haven, get the Mashed Potato Pie. Another one where I was aways went to when I was a kid was Minervini's pizzeria in East Haven on Main St, Nate Minervini is who you want making the pie. Besides the popular names these are right up there.
Super Job Chef. I highly HIGHLY recommend Otto's Pizza in Chester CT, get the simple cheese (they use an aged scamorza in there that is to die for, try at home!). It's a bit of a drive but an absolutely beautiful town in a beautiful part of the state. Also grand apizza in Clinton is not far and also wonderful.
By far, the best dough recipe I've tried. Works great with a gozney.
Thank you. So glad you enjoy it!
I've made this dough many times from this recipe and its awesome every time!
Using a stone in my regular oven, turned all the way up to 550. Great recipe, thanks for the video
My pleasure. Glad you love the recipe! Thank you so much for checking out my video! Happy cooking!
Just gave your dough recipe a shot. It was absolute money! Thank you for sharing.
Awesome. It's my pleasure. Thank you.
My husband makes New Haven apizza for us. He went to Sally's back in the 90's with his ex-girlfriend who was from New Haven. He talked about it ALL the time. Finally, this summer, he made one. We have an Ooni, but he got better results putting it on the grill. It's the best pizza I've ever eaten. Plus, we made the sauce out of our garden tomatoes. YUM!
As someone who lives in CT and also owns an ooni, well done man. You make it look easy.
Thank you! Much appreciated.
Honestly as a native new yorker and second generation Sicilian American, you knocked it out of the park. Good job my man!
Thank you, I appreciate it.
I grew up next to new haven and worked at a new haven style apizza spot for a year, this is legit... Wow great job man!
Thank you so much! This just made my day.
Why do you add the yeast at the end?
@@California007 it's to allow autolyse, an old French technique. Check it out!
Just returned from a business trip where I had the opportunity to stop by Sally’s and try four different pies. Delicious.
That's awesome. I can't wait to go visit.
This was legit, making it look easy enough for anyone to attempt on their own. Glad this video was recommended! Subscribed.
Thank you!
@@cheftuan Just started making homemade pizza not too long ago so I have a lottt to learn. That said, you just inspired me even more to continue to learn & apply. Great video!!
Also, what's your take on using a quicker dough that's baking powder based & no yeast??
@Jon_Bonds_Jovi I don't like it. Haste makes waste. Thank you for checking out my video!
You can’t really make a true New Haven style pizza at home.. you need an old coal fired oven to make everything perfect. Otherwise it’s just not the same
@jakefromstatefarm357 I hear that quite a few New Haven establishments have switched from coal to gas or wood fired ovens.
Tuan, I'm a CEC and have been a Pizzaola since I learned to make pizza while a student at the CIA in '82. My newest toy is my Fyra 12" and I have been making my dough (which has been a work in progress since '82) by Iocapelli's easy Biga method for the last year or so. 200gm '00' and 133 gm H2O makes about a 65% hydration pie and I have been very happy thusfar. Just not sure I am comfortable losing my mozzarella. Great job!
Thank you. It's definitely a different kind of pie. It was pretty tasty even without the mozz, but definitely better WITH mozz. Haha...
Ngl double zero flour is better for Italian pizzas i perfect Brooklyn/new haven
So far I have been using high protein Artisan flour and loving it. I haven't tried 00 tho @@kadewellborn2698
I am a Sicilian and learned a whole bunch of new pizza words watching this video. I am now planning a trip to New Haven.
😀
What makes you Sicilian .?
@@countryfirstusa9072 my father was born in Palermo Sicily, my mother Naples Italy. Make of that what you will.
@@charles-y2z6c nice nice
Being gluten and dairy free is beyond miserable…great video and I am extremely envious!
Lol - same here… but I find if the dough is fermented for at least 2-3 days, and you use a hardened lactose free cheese such as pecorino or grana podana or even feta, your tummy should be fine…if you wanna indulge once in a while.
One bite everyone knows the rules
Haha
This recipe sucks !!!... No garlic, no basil, no onions, no peppers, no nothing you zuk...
😂
9.9 easy
It DID have flip though
Thank so much for this video. There is such little material on how to make New Haven apizza. Obviously, New Haven apizza is not traditionally cooked in an Ooni gas oven but your results looked really great and I will follow this method. Great tip on the oregano! Thanks, Chef Tuan!
Thank you! How are you going to cook your pizzas? Let me know how your pizza turns out!
@@cheftuanWill do! I'm going to cook it in a P85 woodfired oven but I may experiment with adding a baking steel in there and even trying it with coal. I'm trying to get this right. Seriously, your video is super important and I really appreciate it. The only other video I found is from the Pizza Gavones and yours strikes me as more technically sound. You might be surprised how unusual your video is. Good luck on your channel! I subscribed!
@@jessenoonan8625 hmmm...unusual. haha..I'll take that as a compliment? Haha...sweet. I'm super excited to hear about how your pies turn out!
In my experience you need a really hot stone. I place mine on a very pre-heated 750+ degree stone then cook it slower to get more char underneath. The high hydration dough makes it really chewy you just need the hot stone to crunch the bottom up.
Actually many New Haven restaurants are getting excellent revies cooking in many kinds of ovens. According to people like John Arena of Metro Pizza in Vegas, and Brian Spangler of APizza in Portland, itl's not about the heat source but it's about the btu's.
Autolyse was a game changer nice recipe I put a bit more yeast in mine and little less salt but the same principle hydration %. Thanks for sharing
Awesome! My pleasure, happy cooking!
That's legit, great job! Reminds me much more of Sallys than Pepe's, a bit thinner with more highlighting of the sauce, which I prefer. That pie looked like a work
of art when you pulled it out of the oven, incredible!
Thank you very much. I really appreciate it!
This looks amazing. Been to New haven and was blown away by it, the best pizza I've ever had. This looks pretty spot on with the Sally's new haven style .
Thank you!
Man, I've been looking for a dough recipe for MONTHS to use in my Ooni style oven. This looks legit, I'm gonna have to try this sometime this week!
Lmk how it goes!
Spot on! CT born and raised here! NAILED IT!
Thank you!
SALLY'S, MODERN, PEPES in that order but can't go wrong with any. No one is far better than any. They're all world class. You're work definitely looks crazy good nice char and textures.
Thank you! I can't wait to try them all!
No. Zuppardis holds the crown
Pepe’s for me. I just had Zupardis last week. Very disappointed. No flavor. Modern is very inconsistent.
Whoa. That's crazy
I haven’t ever had New Haven style but this looks exactly like what I’ve seen online. Thin and crispy
I’ve lived in New Haven county all of my life. This pizza looks spot on for New Haven style, just wish I could taste it! Just a suggestion, next time do the same but add some fresh mozz!
mooz
@@BIG_Z_69 mootz
This looks… perfect! 👌
Need to get portnoy to this guys house
Hell yeah.
YOU KILLED THAT A’BEETZ!! As a Life Long CT Resident and someone who grew up in West Haven & New Haven I Must Say That Your A’BEETZ is Next Level Brotha..Great Job and Thanx For the Love…we don’t have to many things to be proud of in CT But our A’BEETZ is Probably at the top of that short list of Things that come out of CT 4Sure! Probably why we are so Protective over our A’BEETZ and Lobster Rolls…Cuz That’s What We Got…and We’re REALLY REALLY GOOD at both of Them!!! Anyways Great Content and Great A’BEETZ keep up the great work and stay Blessed Brotha✌🏼
Wow. Thank you for the kinds words brotha! I very much appreciate it.
@@cheftuan MP! Keep Up The Dope Content Brotha!!🤙🏼
Looked very tasty, use the bottom of the spoon to spread the tasty sauce to the edge. The sprinkle some of the cheese all the 2ay to edge as well. With one more small pinch of the oregano. You did real well 👏.
Aside from the Trinity (Pepe’s is the GOAT, in my opinion, followed closely by Sally’s, then Modern), and the aforementioned Zuppardi’s, you can find some absolutely killer Apizza at Roseland, Da Legna, One6Three, Ernie’s and Abate. There are several more very good places, but those get my seal of approval.
Thank you for all the suggestions! I'm definitely gaining 20lbs on this trip!
@@cheftuan Jesse covered nearly everything, the only thing I would add is "BAR" is extremely popular as well. I'm not a huge fan myself (think rectangular pie that is PAPER thin -- I'd go as far as to say "significantly" thinner than what you are showing off in this video). They're known for their mashed potato pie. My best advice is to do a yelp or google search, look at the pictures and decide if that's something that would appeal to you. If the answer is yes, then it is a must stop on your trip as the people who love it hail it as one of the best in the city and it's very well known. Source: I work in New Haven and live nearby. For what it's worth, I like a lot of cheese; my top are Pepe's, Modern, and Zuppardi's.
This is awesome. Thank you, I'll definitely Google search their mashed potato pie.
I always preferred zups
@@kennethcabral4659 thanks. A few people have said the same thing so I'll definitely be checking it out!
absolutely great, thank you so much. been messing around with a bunch of neapolitan recipes and this is sooo much better.
Thanks!
Dude this looked declicous, hope you enjoyed it!
Thank you. I absolutely did!
This popped up randomly! I’m so glad I watched it. Definitely trying this
Thanks for watching! I'd love to know how your pies turn out!
@@cheftuan Will Do! Chef 👨🍳
thankyou brother, this was exactly what I wanted to find, I was literally just debating which oven to buy for NH style to be in the repertoire
My pleasure. Let me know about your future Ooni adventures!
Awesome video. Thanks for showing how us casual folks we can try this. Planning a trip to New Haven in the future.
Thank you for checking out my video!
BAR dude. Most underrated pizza spot in New Haven. Definitely on the more famous side but so good. Even people from New Haven say it’s one of the best.
Thank you for the suggestion!
You got a new instant sub my friend. I’ve made three different types of pizza dough over the last three weeks. I’m really excited to try this style. 🙌🏼
Thank you my friend! I can't wait to hear about your apizza experience!
For anyone who can go, please go to Modern Apizza in New Haven and get yourself a cheese calzone. That calzone is life-changing
Great job. No, no flop in New Haven. This looks spot on.
Thanks, I appreciate you!
Looks FANTASTIC ! ... I could break KETO just for this!
Sweet! Thank you.
Wow,...that is amazing. I need to try this. Thanks for sharing Chef Tuan. Legitimately some of the best homemade pizza I've ever seen.
Thank you so much!
looks amazing
I like the cooking, the crispness, the bubbling.
Thank you!
Absolutely beautiful food guys, great channel and content! 😊 👍 ❤️❤️❤️❤️
Thank you, very much appreciated!
I have family that lives in CT. We always talk about having Pepe's. It's so good, and this looks amazing!
Thank you! I know it's not "authentic" but I live in FL and do the best I can.
Love this contribution to pizza culture!!! Can you portion and roll the dough and then stick into the fridge for the long 24 hour cold fermentation?
Thank you, I appreciate it. Yes, you definitely can do that.
@@cheftuansadly I’ve never really been happy with the pizza crust at my pizza place. I’ve tried countless renditions of similar doughs. Nothing like this. If it works out I’ll be eternally grateful. Any other tips would be appreciated. I’m using pizza flour, and hopefully I can rest it in the dough mixer bowl before adding salt and yeast/water mixture. To help speed things up.
@@stevex9095 you absolutely can rest it in the mixer. Autolyse helps promote better color, texture and the long ferment adds flavor amd strengthens gluten. I know you'll be happy w this. I use it for my pizza pop ups. @Duma_pizza on IG.
Ive nade tomato pie in new haven, i still make it in RI, same way basically, I hand crush tonatoes snd put in big strainer 30 min, whatever water comes out is excess, RI puzza strips we do same but add pecorino romano grated in sauce and grated asiago on yop when done.. yours looks great, authentic new Haven pie Good tomatoes are key 👍
Thank you!
@@cheftuan I get a free pie🥺🤣😂 👍
For anyone that hasn’t cooked a pizza like this before you’re not gonna want to just turn it once. It should be turned twice, a little earlier than this. You want it brown when you turn it since it will still develope color, and it should only be turned 120 degrees so that you can get the same color across the whole pie versus just two sides.
Heard
@@cheftuan great job boss . Looks amazing. I’m sure taste even better .. some kids like to criticize & give clueless advice but never made a pizza video or probably even made pizza from scratch . So keep @ it big guy 💪🏼
@@countryfirstusa9072 thank you!
Looks great
@@countryfirstusa9072and some very insecure adults seem to mistake good advice for criticism apparently....
this video was needed on the internet
This guy knows the rules.
Great segment. Looking forward to seeing the next segments from your trip to New Haven.
Thank you! Yes, absolutely. I'm excited for my trip.
I tried this recipe and it came out perfect, looked exactly like in this video. My only problem is that it is more difficult to make compared to other thin crust / autolyse recipes because of the adding the yeast last.
Have you ever tried adding the yeast first or you wouldn't recommend that?
Also, how would this recipe work in a stand mixer, could I do the whole thing in a mixer to save some kneading time?
Thank you, that's awesome! I have made the dough by adding everything at first. It also comes out great. I did it this way because I wanted to try it. There's already so many videos of people making pizza the traditional way. I was offering a different perspective and technique.
But you did feel the difference in the consistency of the dough after letting it rest before adding the salt and yeast though, yeah?
Yes, you can absolutely make this w a stand mixer. I usually make my doughs in a food processor! It whips it up really quickly.
Next time you make this, you should do it the "regular" way and let me know your thoughts. Thank you again!
Such simple ingredients, yet such a technical process. It doesn’t look like an easy meal.
Things that are easy are rarely worth it.
Got my Ooni Koda 16 and played around with Nap style pizzas which are not really my style. I love the NY style and am working on getting it down. Next on the list is Apizza style! Looks so good and simple. Thank you Chef for sharing your Autolyse experience,
Sorry if I missed it but what type of Caputo 00 flour is best? Red/Blue? Or what brand bread flour?
Thank you!
I use King Arthur bread flour for NYC/Apizza pies. Caputo I don't really use because I'm not a big Neapolitan pizza fan ,but if I did use it, I've always used red because that's what's available for me.
@@cheftuan Chef, Thank you very much. I have 6lbs of KA 00 flour on hand and ready to use. Having a Pizza oven really make a difference.
Never seen dough done this way - must give it a try looks amazing. I cook pizza 280 in the Ooni till I get it browned and then in the oven for 5 minutes with bottom heat element on to crisp it up roughly the same heat . Worth a try
Lmk how it turns out!
@@cheftuan your new haven dough recipe is really good , yeast in last makes it more chewy and crispy. Il be using this method from now on , add 1 teaspoon diastatic malt powder to your recipe help flavour
@willymuff6493 this is fantastic to hear! I'm very glad you enjoyed this method n recipe! And also thank you for watching my video. It's very much appreciated.
@@cheftuan thanks for the recipe mate
@willymuff6493 thank YOU for giving my recipe a shot!
Well done! This looks awesome. On your tip with the oregano? Does this apply to other dried spices as well, like rosemary, thyme, etc?
Thank you. And as for other dried herbs, yes Absolutely.
3:35 The way to use that device is to turn it clockwise (as you did) but occasionally turn it counter-clockwise a few times to scrap the holes clean.
BTW, fantastic vid, I am trying your dough recipe TODAY (so I can enjoy pizza tomorrow)!
Thanks for the tip! Lmk how the pizza turns out!
Looks wonderful Chef! No olive oil?
Thank you. I drizzled some olive oil on the apizza before baking.
Beautiful pizza. I got a tingle when you pulled it out it was so pretty. Good job man!
Haha...thank you.
Epic. Super well-informed, and an amazing looking tomato pie
Thank you very much!
Oh man you’re gonna be in “Haven” when you come. I live like 20-25 mins from New Haven and when you come, definitely check out the more iconic spots but please don’t sleep on Zuppardis in West haven, Grand Apizza in New Haven, Roseland Apizza in Derby and John and Maria’s in East Haven. All of them are fantastic and can go toe to toe with the big 3 (Pepe’s, Modern, Sally’s) hope this helps 😊
Thank you, absolutely!
Thank you for watching my video! Let me know where are your favorite places to get apizza!
You can make apizza/pizza like EVERYONE else, or you can experiment with different techniques and try to do it better!
DON'T BE A FOLLOWER. BE A PIONEER AND LEAD THE WAY! Happy cooking!
Beautiful pie, Chef. The undercarriage is perfect.
@@TooleyPeter thank you, I appreciate it!
6:30 that looks amazing..........
that looks amazing
I've heard Connecticut is not just the pizza capital of the United States but of the world. That's insane! I'm going to have to flight out there one day myself and hit up these spots you were talking about.
I believe they use 00 flour also, the best for pizza.
really nice technique! I didn't know the method to incorporate the yeast last but I'll try it.
Awesome. Lmk what you think!
I'm so impressed at the level of love and passion that went into this pizza. Clear that you are bot some wannabe influencer just making food for "likes". Thank you for this video.
Thank you for your kind words. Have a great day, and thank you for checking out my video! I appreciate you.
Lovely looking pie,paper thin, zero flop, great under carriage, hear that crunch?
8.6
Thank you!
Very cool, have never tried this method, looks legit. It looks delicious man. Great video , thanks for sharing. ABEETZ!
Thank you. Very much appreciated.
oh my god that looks good.nice crunch too. I wish I could make a pizza with a tortilla. (no wife) and no patience.
You might want to stop in at Grand Pizza North in North Haven, CT. They have a great pizza tradition and following in old faahioned ovens with premium ingredients. You'll Love It!!!!!
Awesome. I just Googled it. Looks like a great place! Thank you.
Thanks you for your recipes and precious conseils i ll try it 🇨🇵🇨🇵🇨🇵👍👍👍
My pleasure. Thank you for watching my video!
Thats a nice looking pie
Thank you!
gonna try it this weekend. this dude's abeetz look the best I've seen coming out of an ooni. And the autolyse...what can I say, knows his s***
I grew up on New Haven Apizza. Looks like the original Grand Apizza on Grand Ave . Well done
Thank you. Much appreciated!
I e been trying to get my crust right and this looks amazing. I’ll l t you know how it comes out In my Ooni oven. Thanks for the recipe
Thank you. I can't wait to hear about your next pie!
Wow...I can't do this I already know it..but still enjoy watching this vid..😁👍👍
Haha
My god, it looks like magic
Great job Tuan will be making it this weekend for the kids.
Thank you for using bakers percentages.
This is the way.
After a year now since my first reply and subscribtion and I still drool ove your pizza ! You're the best !
Thank you my friend!
Excellent video!! Thank you for sharing!
Thank YOU for watching. I appreciate it.
Wow! i really like the way you did this and I hope I can learn to make this pizza as well as you do
I’m a New Haven native. Great job. But the “flop” as you put it, is an important aspect if you want to have a truly authentic New Haven style pie. But I’m sure it tastes great regardless.
The dough looks perfect. I have the Ooi Karu16 and Ooni Koda 16. I'm eager to try your mixing method. Can you share which Bread flour you use ? I understand the New Haven dough shouldn't use a high protein bread flour, like King Arthur. I'd love to know which bread flour your used since you crust looks perfect. Also, ,what thickness factor did you use. I need to run your recipe through a dough software program to alter the size and it would be great to know the Thickness factor you used. Thanks for the great video and intriguing new mixing method for this higher hydration dough. 💕💕😊😊👍👍😊😊💕💕
I use King Arthur bread flour! Hahaha...I stretched it out relatively thin.
Great looking pie. Jeez!
Thank you!
Looked delicious especially if you added pepperoni then it'll be a 10/10. I'd still try it as a pizza fan.
Thank you! I have a video where I made a version of the "Italian Bomb", you should check it out.
@@cheftuan I just saw the video OMG that one looked amazing also and now I'm hungry for Pizza. That lil oven rocks out an excellent pizza every time I'm sure. Have a good day.
Thank you. Very much appreciated!
Wow, great looking pie. Add Friscos in New Haven to your list to try. One of the absolute best!
Thank you! I'll do that!
Chef Tuan, excellent explanation of the New Haven abeetz. Make sure that you pack a flak jacket when you head up there. It’s known as gun wavin New Haven.
Thank you. Man, a few people have told me that! Gonna have to bring a flak jacket like you said!
Try Ernie’s Pizza in Whaley Ave. best of the New Haven pizza if you want to avoid the tourist traps on Wooster St
Ooh...good insider info! Thank you!
Looks beautiful.
Thank you!
thanks dude!!!!! I'm making it now.
My pleasure. Lmk how your pies turn out!!!
Extremely well done.
When I was growing up in Naugatuck, CT, we'd get New Haven style pizza, but always with cheese that would bubble up on top and get charred spots on it. As we all know, the first pizza you ever have is the best you'll ever have, so I've been trying to duplicate that pizza for 50 years. Going to try this dough recipe next week BUT with cheese.
Let me know how it turns out! I'm invested now. Also a big thank you for watching my video.
@@cheftuan Instant nostalgia. It was the grated Pecorino Romano that made the difference. After just 2 minutes in the oven, the house smelled like the Pizzeria of my childhood. Thanks!!
@@dongillette It is my pleasure. That is awesome to hear and I am glad you enjoyed the recipe! Happy cooking my friend.
Im from New Haven born and raised. Try John And Marias in East Haven CT, I dont want to suggest this but HAVEN is the newly reopened former Pizzeria Napoletana in Prospect Ct where I live now, I hesitate on suggesting it because he only makes small pies and the price is ridiculous now. BAR on Crown St New Haven, get the Mashed Potato Pie. Another one where I was aways went to when I was a kid was Minervini's pizzeria in East Haven on Main St, Nate Minervini is who you want making the pie. Besides the popular names these are right up there.
This is amazing inside information. Thank you!
Ernie's
Pat is one of a kind and he has a greart story.
Thank you. I must pay him a visit!
Amazing video
Thank you!
EXCELLENT JOB
Thank you!
Super Job Chef. I highly HIGHLY recommend Otto's Pizza in Chester CT, get the simple cheese (they use an aged scamorza in there that is to die for, try at home!). It's a bit of a drive but an absolutely beautiful town in a beautiful part of the state. Also grand apizza in Clinton is not far and also wonderful.
Awesome tip! Thank you!
Gonna attempt this on my green egg charcoal grill with my stone. Probably better than my oven
Thanks Tuan. I'm gonna try this one at home. Grand Apizza along the shoreline is worth a try, btw.
My pleasure. Thank you for the suggestion!
Great video, i have this oven and i will definitely give this a try!!