Making New Haven Style Pizza at Home - Part 2, Dough To Dish - Sauce, Cheese, Bench Stretch Revealed
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- Опубликовано: 15 янв 2021
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This is a list of everything we used in class. Please ask any questions at frank@newhavenpizzaschool.com
I highly recommend getting the flour, mozzarella, Pecorino Romano and tomatoes at your local food store. I have included links below as well for easy of purchase.
I have a separate page for purchasing the Pizza Steel for your home oven here:
www.newhavenpizzaschool.com/p...
IR Temp Gun - amzn.to/3U0jdV9
High Heat Gloves - amzn.to/47gQ7Uq
These are affiliate links which means I make a very small % per item you buy. Trust me, I’m not retiring anytime soon. If you would like to support me great, if not, you are free to buy elsewhere.
Dough Including Balling
Kitchen Aide Home Mixer - amzn.to/3tGQ863
Scale - amzn.to/3S0gFot
King Arthur Bread Flour - amzn.to/3H1yv48
Yeast - amzn.to/3vdXv5n
Wooden Spatula - amzn.to/47kk7OW
Wisk - amzn.to/3TFmysk
Spring Water - amzn.to/47mwzxI
Morton Sea Salt - amzn.to/41VTsY1
Kosher Salt Flakes - amzn.to/3RHf7OJ
Glad 6 cup containers - amzn.to/48c7hUg
Flour Dredge pan - amzn.to/3t7szDl
Dough cutter/flour Scraper - amzn.to/3TDS61T
Sandwich bags for freezing dough - amzn.to/3H29WnF
PAM Spray for dough containers - amzn.to/3GZ7aQ7
Room Temp Tap Water & Teaspoon I assume you have!
Sauce
Can Opener - amzn.to/3GXxOc6
Cento “San Marzano” 28 oz. Can (6 pack) - amzn.to/48BUpGK
Stainless Steel food mill - amzn.to/3NJSXu4
Cambro 6 quart container (for tomatoes) - amzn.to/48fpUa2
5 oz sauce ladle - amzn.to/3tC3Yqu
Morton Sea Salt - amzn.to/41VTsY1
Kosher Salt Flakes - amzn.to/3RHf7OJ
Dry Oregano - amzn.to/3REySXk
Assembly/Launch
Pecorino Romano Hard Cheese - amzn.to/3RZCXqb
Whole Milk, Low Moisture Mozzarella - amzn.to/48TBCan
Fine grind semolina flour - amzn.to/3RCOzhD
Sclafani Olive Oil - amzn.to/3H1zXn6
Squirt Bottle for Olive Oil - amzn.to/3S08jwU
Wood peel for launch - amzn.to/3S2hrkV
Steel peel for retrieve - amzn.to/47gZiE8
Box Grater - amzn.to/47eyVyF
Retrieve/Cool/Cut/Eat
Cooling rack - amzn.to/3vjgbAZ
Pepe’s Famous Rectangle Sheet Pans - amzn.to/47gnoiy
White Deli Paper - amzn.to/3vc1SOm
Dexter 5” Pizza Cutter - amzn.to/3RNT7Sy
Traditional Round Pizza Pan - amzn.to/3H2MCpI
16” Cardboard Pizza Boxes - amzn.to/47hTzOn
Cheap White Pizza Plates - amzn.to/48DQh9t 
Развлечения
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I made the dough the other day following your instructions to the letter. Interesting how little mixing is required but also how absolutely simple this dough is to make. I knew as soon as I handled it and cut into pieces size pieces it was gonna be good. I left mine in the fridge about 36 hours then pulled it out a couple hours before the Michigan / Wisconsin football game. All I can say is this is my family’s absolute favorite dough for pizza. It is a ringer for Frank Pepe’s. We were there over Thanksgiving and this recipe is it. Cannot thank you enough for the details and how to work the dough etc. fantastic!!!
I gotta say, this has to be the best DIY instructional pizza video I have seen on RUclips and I've seen a lot of them, you're really good with details. Awesome job! You nailed it!
I am humbled, thank you. Please share and subscribe if you can. Thank you very much.
@@PizzaGavones Hi, i went with a friend to Grand Apizza in New Haven on Friday, along with going to Grand Apizza in Guilford. We wanted to compare to the 2 Grand Haven pizzeria's since they have different owners. We also went to Roseland pizza in Derby.
First we go to Grand Apizza in New Haven.
I can tell you this pizza is not good.
The mozzarella cheese has this bad after taste.
The dough wasn't crunchy and you couldn't even taste the pizza sauce since the mozzarella cheese had this bad after taste. I would give this pizza a 3.
Then we go to Roseland in Derby. When we get there, it was a 2 hour wait for a pizza pie there. Yes 2 hours.
This place is busy like Sallys.
I told my friend let's wait for it. I figure if people are waiting 2 hours, this pizza must be good.
So after waiting 2 hours in my car, we get the pizza and i thought it was ok.
The pizza isn't nothing special. Me and my friend rated it a 7.3.
I spoke to a person who was also waiting for a pie at Roseland. He said Roseland makes good seafood dishes like linguine with shrimp and marinara sauce. That might be true, but there is no way i'm waiting 2 hours for that dish.
Then we go to Grand Apizza in Guilford.
You were right about this pizza.
This pizza is amazing. The dough and crust were one of the best i'v tried. It has a real nice crunch to it. The mozzarella cheese was very neutral tasting and the pizza sauce was great.
I realized after eating this pizza, that i think what happened when the original owners of Grand Apizza sold it to the new owners in New Haven. They gave them the location and the license to the name Grand Apizza. But they didn't give them the pizza recipe.
It can get confusing, cause when i went in Grand APizza in New Haven, there's a nice photo Plaque inside saying, Grand Apizza opened since 1955.
So i can imagine people who go there, think its' the same recipe as the original owners who now own the Grand Apizza in Guilford, Clinton and Madison.
But it's not the same recipe.
The pizza is light years better at the Grand Apizza in Guilford, Clinton and Madison.
Then i found out, there's another Grand Apizza in North Haven. Now i don't know if the owners of the Grand Apizza in New Haven own the Grand Apizza in North Haven.
Right now my 2 favorite pizza places in CT are Mangia and Grand Apizza. I also got the Garlic bread at Grand Apizza in Guilford for 5 bucks. I ate it the next day by heating in the oven for like 8 minutes.
That Garlic bread was amazing.
The next time i go to the Grand Apizza in Guilford or Madison, i'll try one of their dishes with tomato sauce and see how it is.
You guys were busy little beavers!
@@PizzaGavones haha yup
Yes, he did (nail it).
Just made my third pie following these videos and it’s easily the best pizza I’ve ever made.
Awesome Daniel, please share the video and subscribe if you haven't already, really helps the channel out...
Sounds like that third pie was perfectly proofed!
My father grew up in New Haven and we are huge fans of Pepe’s, Modern and Sally’s. I moved to Chicago 20 years ago and have been trying to find a good pie ever since. We tried it on Friday and I thought we were back in NH !! Fantastic job. Greatly appreciated!!!
Thanks Matt. Appreciate it. Please join our FB group and subscribe to our channel. You can share this video too. All would be greatly appreciated!
Back when Coalfire had just the one joint on Grand and Jay was the pizzaiolo, it was the closest I've had to New Haven apizza. Their style changed and he left, which was a drag. But I recently got a sausage, mushroom, and roasted red pepper pie from their Southport location and -- while still not quite as good as it used to be -- it satisfied this old New Havener in a way no pizza has in a long while. And while the crust at Piece is odd, I have to say that they get the New Haven-style sauce down right, which is pretty much half the game.
I think Piece brewery makes the best (and only) New Haven style in Chicago. Give ‘em a try
The best pizza-making video I've seen!
Added to our playlist!
After spending many years trying to figure out why my pizza never tasted the way I wanted it to taste no matter what I did, I finally got the idea to search "New Haven Style Pizza." I watched this video plus the ones about making the sauce and dough. I followed everything exactly as you suggested (except I couldn't wait to have the right oven equipment and I'm happy to say it came out amazing with just a pizza stone). I am so happy I can't stop talking about it. This came out EXACTLY how I wanted and now since we live in northern CT where there are no good New Haven style pizza places, I will no longer be able to order pizza out because this is WAAAAY better. And so easy to do. Looks, smells and tastes just like going to a New Haven pizza place. THANK YOU SO MUCH!!!!!!
Preach!!
Oh, this takes me back to my teenage years! I lived in Hamden, and I would ride my bicycle into New Haven and meet my friends at Wooster Square to eat a’pizz. We alternately would hit Pepe’s and Sally’s. The best pizza ever, although Bimonte’s in Hamden could give them a run for the money. The crust! The olive oil dripping down our chins. The white pies! Since we were too young for beer we always got a pitcher of coke. To this day I’ve got to have cola with pizza. Wonderful memories 💕❤️💕
Thanks for taking the time to share this gem.
Great channel. Been making my own pizzas for two years, but learned a lot already from your videos. Thanks.
Made it for the second time today! The recipe and technique are perfect! Thank you!
Can't wait to try this style of pie. Brilliant. Thank you so much!
All I can say is thank you very very much for all the effort you put in by slow walking me through this process. This is the closest video I have seen to the great pizzas of New Haven. Thank You.
Awesome!
Never thought of making it at home b/c Wooster St. is so close but I'm gonna give it a try.
Thanks Frank
I’m from Waterbury Connecticut and went to Pepe’s frequently with my parents growing-up. I’m really looking forward to trying this! Thanks!!
Thanks for sharing your knowledge with us. Tried this recipe and it came it really good.
I made this pizza today and it was really good and easy. The tips and techniques you teach are amazing. Thank you.
Love it! I can't wait to make this. And awesome training video; you're raising the bar.
thank you sir, post some pics on the FB group when you have made the pies...
I just made this and it is by far the best pizza I have ever made or had. Thanks for the detailed instructions, you left zero questions. It’s at least an 8.9.
Just tried the “Flour Bath” , it was pure magic, it made stretching sooo easy. The pies this weekend were super thin. The sliced cheese is also great, no grated pieces falling off on to the stone. TY
Have worked on this recipe and finally got it perfected. It is hands down the best pie to be made. Let alone try to find in a restaurant near by. Just perfect thank you!
Born and raised in New Haven and I’m gonna say I’m impressed
Best New Haven tutorial I've ever seen. Great.
Your 2, NH “how to” videos are bringing MUCH joy to the Cartwright household, and ALL who eat there!
Awesome and thank you...please subscribe, share and like...it really helps us out...also there is a part 3 about making the sauce too!
Well done. Seriously, I’m not confused or have questions about the process whatsoever. Normally when I watch a cooking video they say something like “bake for 20 minutes” without offering the temperature or they will even say something like “cook on the stove in a frying pan” without mentioning the burner setting or even a suggestion about how long it should take!!!! That ridiculously common failures to explain the details both frustrates me and COMPLETELY ensures I will NEVER try to cook the recipe, even if I really want to make the dish. Reversely, I could seriously buy the ingredients and cookware listed in this video and duplicate this pizza because the instructions included everything I needed to know. Thanks and well done
Love how detailed this video is.
Thanks for going into such detail with the video. I recently made a pizza following these steps as close as I could, and the pizza came out great.
I was born in YNH Hospital and totally miss Wooster Square Apizza from visiting my Grandma (moved away when very young). Thank you for this very essential public service! There isn't good New Haven apizza where I live in Seattle (Tony's Coal Fire in San Francisco looks promising but that's 800 miles away) and I'm grateful to have a chance to make my own. I wish you the best of success! I've been evangelizing the Pizza, A Love Story documentary. It was beautifully made but I know there's a lot more out there than the big three so thank you for your reviews and putting yourselves out there. Bravo!
One of the best how to make and cook a pizza on youtube, thanks.
Thank you Mark, if you can share this it would be greatly appreciated.
Apizza*
Thank you! Game changer for my homemade pizzas. The sauce is spot on. This was very helpful!
Glad it was helpful!
Wow, I live it Georgia since 96, grew up in Hamden, been trying to make anything close to New Haven. The wait is over!
Thanks for sharing!
Looks like a 9.3, everyone knows the rules.
Thanks Brandon.
@Ford Caden what a coincidence that your accounts were both created recently and at the same time.
Yup 9.3!
It looks total legitimate. So many other videos out there with mediocre looking pizza. This one is good.
Nah, no brick oven. Solid 7.8
Well done. Great ingredients and great technique.
As a guy trying to learn different pizza style processes and one Polack to another, thank you!
Glad we could help!
Great video. This is actually the second time that I am watching this and now saving it. I went back and watched the other video of how to make the dough and save that also for future reference. I know I speak for plenty of people when I say thank you very much for putting out this video.
Awesome! Thank you!
My folks are from New Haven. I was weened on Wooster St. and Ernie's. I'm now 54.
Superb masterclass, exceptional, bravo
I watched a documentary on Newhaven pizza and was so excited. I love pizza!Unfortunately I can’t make it to the USA so this is equally exciting. Thank you ♥️🇨🇦
This is the benchmark Prez uses. It’s my favorite style of pizza out there. One mangia everybody knows the rules.
No doubt...check out our pizza reviews at ruclips.net/channel/UCc9aPLe6l-rpvnDoLXcm_kgvideos
It’s really about the fine points and you nailed it
I just bought a pizza steel I can’t wait to try out this recipe. I have yet to see a pizza steel recipe so crispy.
Can’t wait to get started! Thank you!
Thank you, let us know how you made out
Awesome video Sir !............Thanks from Quebec !
you are welcome, please share the video and join our all about new haven style group if you are on FB...mangia
I just want to let you know that I finally got this pizza made for my family and they absolutely loved it and said it tasted just like New Haven pizza (which is their favorite) and said it was the best thing I ever made for them. This is what I’ve been working up to for the last few months, so I’m ecstatic. Thank you so much for all of your research and hard work and sharing all of your knowledge with us! I cannot thank you enough
Semolina on the peel is a great tip, thanks! I would recommend that the liquid be poured off the tomatoes to make a thicker sauce.
You gotta love the extra flour and semolina really adding to the bitter taste of the base.
thanks Frank! waited for this for a while love every detail of this
Thank you. Please share it and subscribe if you haven't already!
@@PizzaGavones did you say in the video where is the deli paper from?
@@balaskonis no sir, it's just standard deli paper...I buy mine at Restaurant Depot (rest supply wholesaler) but it can't be hard to find in the open market. If you can find it LMK and I'll tract if down for you if you tell me what state you are in...
The Pizza Gavones TM I’m in Orange no worries I can go there. Is the food mill from there as well as the steel peel
@@balaskonis yes, most of my stuff I got at RD or that warehouse place across from prime 16...I'm sure they both have what you'll need. RD can be a zoo and I try to stay out fo there as much as possible...:)
Best pizza I ever made, great video! A couple things I learned: be careful sliding the pizza off to the hot steal, if you spill the cheese or some sauce the room may be smokey for a while. I cheated on the second one and built up a little crust in the back just in case some sauce tried to jump off the pizza. I went with the 3/8" seemed to work well. I want to use a levain the next time for the crust.
Great vid, good pizza. A Boston Irish guy trying to talk like an Italian from Brooklyn in the Godfather hilarious. Two-three of dese makes nice nice
Excellent Tutorial! Thanks so much for this! We have been making Neapolitan style for a couple of years in a wood fired pizza oven... (70% hydration, 00 Italian flour and 950 degrees for 90 seconds) Going to make New Haven style this weekend - We love New Haven Apizza - (Modern is our favorite) but could never achieve the crust consistency...Now I know why! Thank you :)
That looks so amazing! I live in Connecticut, and this is spot on! Definitely going to try this recipe. Thank you for the video.
Good video, I’m gonna have to try this. I never knew you weren’t supposed to cook the sauce first.
I just made this recipe at home, and the pizza is fantastic. Great job explaining the process!
Awesome stuff! Really enjoyed this!!!
Thank you Keith. Please help us get our name out there...share, like, subscribe and join our FB group :)
Awesome! Just made this and it was delicious!
Thank you Bill, please like and subscribe :) Come over and join us at All About New Haven Style Apizza as well on FB.
The best pizza I have ever tasted was Pepe’s and Sal’s in New Haven Ct. Thanks for all the good tips, especially the sauce. You guys made my day !!!!!!!!!!
Our pleasure!
Didn’t think I’d have to buy so many things to make this but it definitely looks worth it! Great video.
😑
Nice job, Live in CT love Modern just ordered an Ooni Pro oven hope to give this a try.
Can’t wait to try this, pretty work my friend 👍
Nice job! Sharp looking pie, my man.
Thank you, appreciate that.
finally someone who uses semolina! i’m telling you, there’s a major difference between semolina and corn meal. glad to see it!
Yes sir. Works for me too! Please subscribe to our channel if you haven't already and join our FB group All About New Haven Style A'pizza.
Who uses cornmeal instead of semolina?
@@jburche2 majority of youtube pizza makers
@@jburche2 a lot of places do. One if not more of the New Haven places use corn meal. The NH place I seen, use a vacuum specifically to get corn meal out of their oven.
Thank you for sharing... Best pizza ever! 🇺🇸
YO man this dough recipe slaps. Totally legit. Molto bene
Great job, I just built a pizza oven and can't wait to try your pie in it !!
Have fun!
Thank you sir!
I love you!
Have a beautiful day!
I'm a New Yorker and grew up on pizza. I actually worked in a pizzeria as a teen delivering orders and helping out in the kitchen. This is the first i've heard of New Haven style pizza. Not really much different from the NY style. Yours looks amazing and I will definitely try it out. We love and make different styles and there are things we love about each and everyone of them so I can't really say we have a favorite, they all are! I've been making Detroit style lately but without the Brick cheese it's not authentic. Your videos are fantastic, everything is easy to understand and follow. I subscribed and will be looking forward to more of your videos.
Thank you, thank you, thank you. You are correct, there is not a ton of difference between the two but there are some :) Stay tuned for more vids and thank you for subscribing.
Great discussion of the steel plate. One thing not discussed (or I missed it) is that the plate size must allow for some air/heat flow. So the full dimensions of the oven isn’t necessarily the best size steel plate to buy. Especially with a gas oven where the gas combustion could be negatively impacted.
Interesting.
Wow. My thanks to Frank - THE Pizza gavone! I just ventured to the Pizza School last night - a Father's Day present from my hungry family - and was amazed. Great instruction with every step simplified and explained. Awesome group of classmates one of whom was there for the third time as he has moved from home oven to hard core outdoor wood burning pizza oven and has needed to adjust / refine his technique. The results were outstanding - I shared the pizza I made with the videographer who loved it - and not only did it look like a professional pizza it tasted like one too! The simple , uncooked tomato sauce was incredibly sweet and flavorful and so easy to make from readily available year round ingredients (a huge plus). I can't wait to try it at home this week and have already set aside time on Wednesday to make dough for the weekend. Thank you to the team!
TY
Wow that looks original!! Thanks
Really well done video and pie!
i cannot wait to try making New Haven Style Pizza in TEXAS!!!
Absolutely amazing! I will start making this! Let you know how it turns out
Please do and post your results on our FB group All About New haven Style Apizza...we have close to 10k members
Back in the 80s, New Haven style was not thin crust ends - it was big bubbles and a thick crunchy edge! There's nothing better than a crackly charred air bubble that forms in an edge crust that has a crunchy outside and chewy inside. Every pie I had from East Haven and from everywhere we went that wasn't Pepe's had a more substantial crust.
Wow that looks so good. Crazy how you can get them results at home. I have a pizza stone but heard amazing reviews on the steel
yes sir, and aluminum is as good or better
How hot does your oven get? Does it have a broiler in the main compartment?
Outstanding! Thank you!
The pie looks awesome
Great video! I really appreciate you sharing! I do have a question about the thickness of 1/2" that you recommend for the baking steel, looking at the website for "Baking Steel", it doesn't offer any 1/2" for sale. Is it a special order? What are the pros and cons of 1/2" vs 3/8"?
What did you preheat your oven to for the 1 hour to get your steel to that temp? Thanks!
Go figure. One of the best videos out there would be with one of the lowest amount of views. Very impressed.
I'm not sure if I should laugh or cry about this comment...but thanks and it will grow over time I think...it's only been 4 months and Rome wasn't built in a day :)
All good things should be kept a secret 🤫
Thanks fir this…liked and subscribed
Excellent tutorial. Chicago native about to embark in making his FIRST New Haven abeetz! Super excited!
Is it OK to use low-moisture Boar’s Head mozzarella?
I just made the dough today. Waiting for 24 hours and I’ll be cooking some amazing homemade Apizza
Yeah, can't wait to try this. I've eaten that New Haven style pizza up in Ct., and buddy there ain't nothing else that even comes close. That's a pizza to die for. I think it has to be made by real Italians to be done right though, lol. If I was going to be executed, and they ask me what I wanted for my last meal, I'd say New Haven Pizza.
Nice Job Frank.
Thanks Ron
bruh ive been searching for the proper dough ratio for my steel, this looks perfect.
When you take the dough out of the fridge to get to room temp do you leave it covered or uncovered ?
Good job, man. Would you be so kind and share the olive oil you use? The color of that looked great.
I made a batch of these pies and they were fantastic. I had a hard time getting the undercarriage dialled in but everything else was perfect
How long did you ferment for? Tom temp or cold ferment?
Amazing video.
Nice job 👍
Just want to give credit where it’s due. Thank you from the bottom of my heart for showing and explaining with clarity how to make a NH style pizza at home. I’ve been making pizzas for over ten years. These pizzas were the best damn pizzas I’ve ever made in my life, it’s not even close. Thank you thank you. 🤌🏼
I may have missed it, but what temperature is the oven set to? High as it can go? Also, is it possible to use a pizza stone instead of a steel plate?
Question if I use IDY can I let the rough sit in fridge for a few hours or is the IDY meant to use the dough pretty instantly...also could I use active yeast instead of IDY. Thanks
Thank You!!
Thank you. Please share it and subscribe if you haven't already!
Frank! Thanks to you guys for some great videos. Grew up on St John St, went to St Michael’s school & have been eating apizza since I was 5. My wife & I are Sally’s fans, but love them all! I’m not sure about using oregano. I asked Flo Consiglio once & she told me no oregano & they mix San Mariano tomatoes on their sauce.
I was wondering what temperature you put your oven on? My son uses a Ooni oven & cooks at 800 degrees 👍🇮🇹🇮🇹
God Bless. Wonderful videos!
Oven doesn't matter, home oven, gas, wood, coal, Ooni, etc. 550-650 for NH Style...800 degree and you'll burn to a crisp...
I know it's controversial, but corn meal is a great pizza paddle lube. Definitely not New Haven Apizza authentic, but an effective alternative for the home cook
Making this step tonight!
Great video! What was the fermentation time and method for the dough balls?
Waiting on mine to finish up in the fridge. I am making 8inch pies in a 9inch skillet though. So I made 9 dough balls .
Question: would it be ok if I cut open the tomatoes and removed the seeds so that I can use my food processor instead of buying the mill? Would that noticeably chance the sauce?