King Arthur flour has been such a game changer for me. Pizza Dough, Bread or whatever I make with this flour is Truly “Next Level Delicious.” Thank you and your whole team at King Arthur. I would be so proud to be a part of a company dedicated to a producing such an amazing product.
I am originally from MA. I never had pizza from CT. I am a retired exec chef that got my start making pizza at 16 yrs. old at a place called the Sorrento Room. Those pizzeria s ŕeally bring me back. I have been living in MT for 25 years. Whenever I get to CT again I will get some pizza. I really enjoy your videos!
@@willcookmakeupthey tried to open a Colony grill in Avon, which is kind of like the New Canaan of the Hartford metro area, it bombed and closed within a few months. Too bad, it is a classic.
This a very special Type of pizza and it’s preparation is light and Martin you are so relaxed and so tender with the dough. The finish looks so delicate and delicious.
In enjoying pizza, my first thought is that the flavor experience comes from the toppings. At Pepe’s, the crust is the star in flavor and texture standing up to the toppings. There’s something in their process: the poolish, the handling of the dough, the 100+ year old brick ovens, getting the right amount of char, the balance of crunch and chewiness that makes it so unique and magic.
Pizza stone on bottom rack for bake. Transfer directly to top rack for broil. So simple, but such a good technique. I could slap myself for not thinking of it on my own. Thanks King, well researched and informative video.
Often times, it's the simple things that are overlooked - we're happy to share what we discover with you! Pease let us know how it goes when you use this baking technique. 😎 -🥐Lily
The more we learn about making pizza the more that we realize we are going to want to learn more. As always Thank You for another great video by Martin!
I live just outside of New Haven, and let me tell you how lucky you were to get into Pepe's! There's usually a very long line of people waiting to get in. Pepe's and Modern are my favorites. Without the char on the crust it's just plain old pizza. That char makes it New Haven Apizza.
OMG I went to CT in September and tried pizza from the little rendezvous and have been craving the pizza since , thanks so much for the videos will be making the dough tomorrow:) I also went to NH and made my stop at King Arthur to stock up on Supplies,i used to go all the time when I lived in NH but I now live in VA and hope tp move back top NH soon.
Brilliant timing, Cheryl! Please let us know what you think of our recipe. 😊 If you happen to live within driving distance of Fairfax, VA, we have a pop-up retail-only location there until the end of July 2025! www.kingarthurbaking.com/visit/fairfax-va Maybe we will see you again soon, after all! -🥐Lily
@@KingArthurBakingCompany Woot...also goes without saying...LOVE your flour. Super glad to see that OO found its way to the shelves over the last few years.
Welcome, An So! We're glad that Martin could inspire you. 😊 Please let us know if you try this recipe, or however we can assist your baking adventures! -🥐Lily
I was in Stamford a couple weeks ago and since I had always heard about New Haven pizza so I was glad to find a Pepe's branch in town. Pizza was very good, uniquely crisp as you described. I also immediately picked up on the trace of pecorino cheese like you did at the third pizzeria. That made it a lot more interesting than straight mozz.
The Pepe's branches never seem nearly as good as the original. I don't know why, most often I think it is because they don't know how to char it quite correctly.
A long, cold ferment with an 8 to 10 hour room ferment is the gold standard for me. This type of schedule works for most people who have jobs. This way you can make pizza any day even if you have a job. I've found many times a I agree with the video, 1 hour room temp (oven warm up time) isn't enough for the dough when making a Ny/ New Haven pizza, especially during winter and you wind up having dinner at 8pm or 9pm.
I'm watching this while enjoying some Apizza from Frank Pepes (The Spot, the original oven that started it all) The trip for me was a short 20 min ride but worth it every week. Theres literally a pizza mecca in CT. There are many other places throughout the state that make similar Apizza and theyre all amazing. CT is the Pizza capital of American. I also love Brooklyn pizza. We're lucky in the Tri-State
Your approach to drawing the tomatoes solved my problem, and your spot on that it’s a no-cook sauce. While it looks great, it’s too crackery to be NH style.
At Frank Pepe’s when they make the pizza, they don’t use semolina flour, they use all purpose flour. They show the process of Brad Lone’s channel for Local Legends. This pizza looks amazing though.😊
Made it tonight and we really enjoyed it! The only complaint was instead of only being able to get 12”-13” size pizza we all wished there was enough dough to make it a 16” pizza for a bigger slice. Definitely making this again!
Had to move back to CT a few years back and I’m not mad about all the amazing Pizza here. Also I prefer Sally’s over Pepe’s, but really love Modern the most
I agree with you. That said, due to the competition I’m pretty sure there’s an unknown pizza joint elsewhere in CT that might actually surpass those famous places
Agree with you, out of the three Modern is the best. Though we find ourselves not going to New Haven and instead going to one of the Grand Apizza places along the shoreline for 95% as good without the crowds.
“It’s so thin, it’s like there are almost no calories” 🤣 great vid as usual - I’ll be at my fave New Haven style pizza place this week now I am craving it even more!
Not near New Haven anymore. Many a trip to get a New Haven pizza after being at the cape for the weekend. Been making pizza for 30+ years at home even in the midst of great pizza places. Will try this soon.
dough looks good. heady reducing the hydration. curious about one thing: if you would've went w/ a base layer of mozz and sauced the top - New Haven Tomato Pie - would you still leave the dough hydration the same? Bravo! I enjoy your content.
Way off-topic, but love your boots! Also, ‘love’ 🙄 reading all the comments telling you how you’re doing it wrong - yet not sharing THEIR perfect videos.
Pizza is a diverse and ever changing concept! I understand why that people will always have their say for that very reason, but thank you for your solidarity! And for the compliment on the boots, I'll pass it along to Martin! 🥾 -🍰Grace
I drive by all of these places multiple times a day. Outside of the New Haven 3, there are another dozen pizza places in and around New Haven that are just as good, and sometimes better (specialty pizzas)
If you go to South Philly head over to City Pizza at Front and Snyder or their other location at 16th and Oregon ave. Both spots are not very far from each other. Or Cacia's Bakery at 1526 w Ritner st.
I made this using Pizza Stones in my conventional home oven and had great results. If you like this, you'll also like the Lucali recreation by Kitchen and Craft on youtube. Really good job to the Martin, but I would say, as far as Tomatoes, I highly recommend getting the Cento or even the Costco "San Marzano" tomatoes. It makes all the difference in the sauce. Also if you can use a stainless steel hand miller for the tomatoes it works to great effect, just don't ever want to overblend them. appreciate the post, really good dough!
Thank you for the high quality close-up shots of these pies. I've always been fascinated by New Haven pizza but it's too far away from me to come try. Great video by Martin as usual!
Hypothetically, you could achieve similar results using a Weber kettle. Other than being stretched thin, what makes New Haven pizza so crispy is the use of charcoal. I worked with a hybrid oven that used gas heat on one side for consistency and a pile of anthracite coal and mesquite lump charcoal on the other. For a Weber you don’t need anthracite - we only needed it because charcoal and gas alone wasn’t gonna heat up the large oven to the 350 F we needed.
Martin has to come visit our extremely popular pizza place! It’s called Baba Louie’s and they have sourdough pizza crust and local cheese’s, vegetables and meat! The starter they use is over 50 years old and the dough can also be purchased. We aren’t that far from Vermont. The Berkshire’s in western Massachusetts (Great Barrington).
I grew up in CT in the 70s and 80s and was fortunate to be able to go to New Haven all during my days down there (we were regulars at Pepe’s). I love your content and this video was a great surprise! Thank you for doing this (I live in central NH and don’t get down as often anymore). Quick question … what scale are u using? Just curious … my wife has an in home bakery and we are looking at scales … always interested in what other people are using. Thanks again for the content!
We're glad you're enjoying the video, Papa! Martin's using this scale in the video: shop.kingarthurbaking.com/items/kd-7000-digital-scale, and we have others to browse, here: kingarthurbaking.com/search?query=scale#bc_product_index. Please let us know how else we may help! -🥐Lily
Thanks for the visit and recipe. Pepe's and Sally's have multiple locations outside of New Haven. The Pepe's in Manchester, CT makes a pizza that was just as shown and described in the video.
Respectfully, the Peppe’s chain locations are very good - but not at all like the original. It’s possible to mimic, but not replicate, a 100+ year old coal oven in constant use - that is what makes New Haven so special.
Great video--excited to try. One question though---the mass of dough looks like it made enough for four pizzas. How much sauce did the can of tomatoes make (in oz)? It was said that the sauce is enough for two pizzas, but what about the other two? Do they need an additional sauce batch? Thanks!
Hi there! Our New Haven-Style Pizza recipe makes two pizzas that are approximately 13" in diameter, for this one 28-ounce can (794g) of whole peeled tomatoes is enough. Martin made extra pizzas in the studio, you're welcome to double the recipe as well if you need more pies! -👩🍳Morgan
Martin if you want thin pizza you should try Rubino's Pizza in Bexley OH. They've been making an amazing thin pizza for 70 years and they have a national following
@ - a true pizza chef would hang that peel proudly on their kitchen wall. I do have a good size kitchen with lots of cabinet space, so I have both a wood peel for shaping and launching, and a metal peel for retrieving and serving. Pizza is an every Friday event here
Everybody's been raving about the New Haven lately due to the One Bite Pizza you tube reviews by Dave Portnoy and each pie from these so-called go-to places; Sally's, Frank Pepe's and Modern all drooped and were observed as being chewy. These examples are on par with Chicago Style thin crust and the only difference is the style of cut with the New Haven being pie cut whereas in Chicago they traditionally cut pies into small single hand manageable squares. In the end, there is no one style for all just as some folks love rustic Italian bread with a hearty crust while others prefer a light and fluffy focaccia style bread for their sandwiches. King Arthur offers good choices for all baking needs and that's why it's popular. Thanks for sharing and giving home bakers and aspiring pizzaiolo's some insight. Cheers!
Interesting review. You made a comment regarding "Modern" that the dough tasted more "fermented". I saw the doc on NH Pizzerias, and the owner of bar said something to the effect that they use the "mother", which I know has something to do with how they create the dough there. I love all three. Sally's, to me, is the best, Pepe's, a very close second, and Modern is also excellent, but doesn't quite get to the level of the other two. I describe Modern as a more "approachable" Pizza for novices that have never been to Wooster St. before.
We welcome you to browse through our channel for "pizza" 😊 We also offer an On-Demand baking class available - taught by Martin! - to purchase and have on-hand for whenever you'd like to watch! www.kingarthurbaking.com/baking-school/classes?loc=%22on_demand%22 Happy baking! -🥐Lily
Nice video! I'll be taking your pizza course at the beginning of December, so I can ask this there, but do you find that an autolyze step for the dough makes much difference in the strength? I usually do that, but I'm not sure if it makes much difference.
We're excited to meet you, Craig! We're happy to delve further when we see you. 😊 Autolyse makes the dough more extendable and easier to work with, for sure! If you appreciate the difference then it's definitely worth continuing. Until we see you in December, we have more information about autolyse, here: kingarthurbaking.com/blog/2017/09/29/autolyse-sourdough#to-autolyse. Happy baking! -🥐Lily
You can use parchment to make sure you don't mess up the transition to the oven. Just slide your pizza steel under the dough Once the dough has set in the oven for a few minutes and remove the parchment before it burns
A thing you'll notice in new haven pizzerias is that the dough is on the peel for very little time, about a minute at the most, quick assembly and then into the heat before the semolina has a chance to even think about integrating into the dough. Homespun tip for reducing time on the peel: scatter the pecorino onto the sauce first and then use deli-sliced mozzarella, not shredded, it goes on in a fraction of the time and the sauce still bubbles-through.
Can confirm this. Where I worked we used a deli slicer to prep our mozzarella. We also used corn meal on our wood peels to keep the dough from sticking. Our customers mistook it for granulated garlic all the time, though 😜
I planned a pizza road trip a few years ago through Philly, Jersey, NY, and CT. There was Sally’s and then there was everybody else. As close as I’ve come to perfection.
MARTIN, of the 3 pizzas you tried, which one qas your favorite? You ahould also do a Trenton/Philly area pizza. DELORENZOS is my favorite pizza but Angelos is very good too.
Can you make a flour for us with Hemocrocatosis That has no iron in it, and no iron is added to it. I've seen some around, but I'd love to have a pizza flour that's made for us.
Hi there! Starting in the fall of 2018, King Arthur Baking’s conventional All-Purpose Flour, Bread Flour, and Self-Rising Flour began milling without enrichments being added to them. These joined our organic, whole wheat, and specialty flours which have never contained enrichments as ingredients. The full ingredient list and nutrition panel is available on our website for all of our products so you can check them out before purchasing to see if they're suitable for your needs. Hope this can help! Kindly, -👩🍳Morgan
Hi Jo! When getting proofing containers for this recipe, look out for ones that measure 5" wide (at the base) and about 3.5" high. Anything with those dimensions (that's also airtight) will work! These specific containers likely came from our local grocery store, Hannaford's, so if there's one near you I'd suggest checking there! -🍰Grace
My broiler is underneath my oven and the pizza won’t fit in there. Any tips to getting that crisp on top if I can’t use the broiler section of the cooking process
If you happen to have a baking torch, that would be an option to crisp post-bake. Otherwise, you could move the pizza to a higher rack in the oven so that the bottom doesn't receive as much heat but the pizza still bakes. Hoping this helps, -🥐Lily
That's the gluten snapping back! The solution is to just press it out as far as it seems willing to go, then just let it sit for ten minutes to allow the gluten strands to relax on their own, then press again. It's like asking you to stretch your hamstrings to their maximum without giving you a chance to warm up or sink into it at all. Stretching a little, then resting, then stretching a little more without trying to force things will get you much better results. (With both bodies and bread!) 😊 -🍮Kat
Hello ! What a great channel ! Can I suggest that you put your baking steel on the lower rack and put a stone or steel on the top rack. Let the oven heat up for an hour at 550 degrees F or 288 C . Next step is to launch your pizza on the top rack at High Broil for 2 minutes ! You'll be amazed at how awesome it quickly looks just like in a 900 degree oven. Then put the pizza on the lower rack at Bake 550 F - 288 C for 2 more minutes 3 max depending on your oven !...............Done !! The advantage is that you get the char and taste without beeing dry staying too long in the oven. I'm an Italian from Quebec , I'm very passionate about my pizza but I can't take the credit for this , this trick came from a guy named Andris here on YT and he changed my pizza game forever ! ........You let me know ! Oh ! Almost forgot , get a perforated peel and shake it before so all the floor gets out of there and doesn't taste weird, I used a non perforated one before and didn't like it unless it was a wooden one for some reason.
I'm giving this one a try right now, but I have to ask if your ingredient volumes are correct. When I use 152g water and 240g of flour I'm getting a much smaller ball (than your video) and I feel there's no way that can possibly make 4x200g balls.
The ingredient volumes are correct! The recipe does state that the dough should be divided in half to make 2x 200g balls and should only yield 2 pizzas total if following those directions. You certainly can divided it in 4 to make smaller pizzas if you'd like! -🍰Grace
@@KingArthurBakingCompany you were right...i was able to make 2x200g balls. My dough didn't rise much at all which deceived me, but when I made it into the 2 balls it was as you said it would be. I'll refrigerate for a couple days and onto the next step. Thanks for the reply...and sorry for wasting your time with my own ignorance. :)
No time wasted, we're always happy to help! It's easy to get a little mixed up with all these number, but I'm happy that I could help clarify it! Let us know how it goes and happy baking, Michael! -🍰Grace
@@KingArthurBakingCompany i made 4 pizzas from 2 different recipes (both w/ KA bread flour) and my family & I definitely liked Martin's video's recipe better. I baked 2 pizzas in my conventional oven on a pizza stone and 2 of them in my Ooni. The Ooni pizzas were definitely better but I did not quite get the crispiness I had hoped for. After 4 years of home pizza making, "Crispy" crust is something that continues to elude me in my efforts (even using an Ooni).
Have you tried experimenting with different hydration levels in your dough to see if that gets you closer to the crust you're looking for? Another factor to watch out for here is how much flour you're incorporating into your dough when stretching it, too much bench flour can cause a crust to be more crunchy than crisp and light. Hope this can help! -👩🍳Morgan
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
We're honored you stopped by!
Thank you for having us and for making such phenomenal pizza! 🍕💕 -🍰Grace
@@KingArthurBakingCompany Grace?
THIS IS IT.... the ultimate explanation, recipe and step by step method for perfect New Haven Pizza. Very very well done thank you.
We're so glad to hear it! -🍮Kat
"This is a no flop situation."
This is a no flop channel, every episode is a banger! Keep up the great work!
Thanks for sharing your slice of praise! 🙌🍕 -🥐Lily
King Arthur flour has been such a game changer for me. Pizza Dough, Bread or whatever I make with this flour is Truly “Next Level Delicious.”
Thank you and your whole team at King Arthur.
I would be so proud to be a part of a company dedicated to a producing such an amazing product.
We're honored to have such a trusted place in your kitchen! 💛 -🍮Kat
I am originally from MA. I never had pizza from CT. I am a retired exec chef that got my start making pizza at 16 yrs. old at a place called the Sorrento Room. Those pizzeria s ŕeally bring me back. I have been living in MT for 25 years. Whenever I get to CT again I will get some pizza. I really enjoy your videos!
Thanks for watching, Brian! 🍕💕 -🍰Grace
You need to take a Road trip one day…you won’t be disappointed
Great story, Brian. Check Pepe's and Sally's websites - they have other locations in or closer to MA. Of course nothing beats the original spots.
Yes please do! I'm biased but we do have the best pizza in CT. Colony Grill especially is phenomenal
@@willcookmakeupthey tried to open a Colony grill in Avon, which is kind of like the New Canaan of the Hartford metro area, it bombed and closed within a few months.
Too bad, it is a classic.
This a very special Type of pizza and it’s preparation is light and Martin you are so relaxed and so tender with the dough. The finish looks so delicate and delicious.
In enjoying pizza, my first thought is that the flavor experience comes from the toppings. At Pepe’s, the crust is the star in flavor and texture standing up to the toppings. There’s something in their process: the poolish, the handling of the dough, the 100+ year old brick ovens, getting the right amount of char, the balance of crunch and chewiness that makes it so unique and magic.
💛💛💛 -🍮Kat
That crunch! Definitely will try this. Thanks for the video and all of your research!
Pizza stone on bottom rack for bake. Transfer directly to top rack for broil. So simple, but such a good technique. I could slap myself for not thinking of it on my own. Thanks King, well researched and informative video.
Often times, it's the simple things that are overlooked - we're happy to share what we discover with you! Pease let us know how it goes when you use this baking technique. 😎 -🥐Lily
Pizza looks good!! Wow, I own an Italian restaurant, and watching this video has me craving a tomatoey pizza👍🔥 Never get tired of pizza😊
The more we learn about making pizza the more that we realize we are going to want to learn more. As always Thank You for another great video by Martin!
We're proud to keep the passion for pizza alive and hungry! 🍕 -🥐Lily
I live just outside of New Haven, and let me tell you how lucky you were to get into Pepe's! There's usually a very long line of people waiting to get in. Pepe's and Modern are my favorites. Without the char on the crust it's just plain old pizza. That char makes it New Haven Apizza.
🤥
Your videos are always very helpful and inspiring, keep up the good work!
We're so glad you enjoy them - thanks for watching! -👩🍳Morgan
OMG I went to CT in September and tried pizza from the little rendezvous and have been craving the pizza since , thanks so much for the videos will be making the dough tomorrow:) I also went to NH and made my stop at King Arthur to stock up on Supplies,i used to go all the time when I lived in NH but I now live in VA and hope tp move back top NH soon.
Brilliant timing, Cheryl! Please let us know what you think of our recipe. 😊 If you happen to live within driving distance of Fairfax, VA, we have a pop-up retail-only location there until the end of July 2025! www.kingarthurbaking.com/visit/fairfax-va Maybe we will see you again soon, after all! -🥐Lily
Dave still is the GOAT
LOVE IT. Thanks for sharing your pizza adventure and process for a crispy thin Za! Much appreciated.
Of course! We're grateful that we get to share and make content like this for viewers like you! -🍰Grace
@@KingArthurBakingCompany Woot...also goes without saying...LOVE your flour. Super glad to see that OO found its way to the shelves over the last few years.
This is my introduction to the channel. You have a lovely cadence and the makings of a fine teacher.
Welcome, An So! We're glad that Martin could inspire you. 😊 Please let us know if you try this recipe, or however we can assist your baking adventures! -🥐Lily
My favorite pizza, thank you for sharing the recipe 🍕😋
It's our pleasure, Filo! Please share a slice of how your bake goes! -🥐Lily
I was in Stamford a couple weeks ago and since I had always heard about New Haven pizza so I was glad to find a Pepe's branch in town. Pizza was very good, uniquely crisp as you described. I also immediately picked up on the trace of pecorino cheese like you did at the third pizzeria. That made it a lot more interesting than straight mozz.
It’s a couple low key spots in Stamford that people sleep on
The Pepe's branches never seem nearly as good as the original. I don't know why, most often I think it is because they don't know how to char it quite correctly.
In CT and we will drive 35 minutes to New Haven if we are craving pizza. Nothing like it! Modern and Sally's are the faves!
A long, cold ferment with an 8 to 10 hour room ferment is the gold standard for me. This type of schedule works for most people who have jobs. This way you can make pizza any day even if you have a job. I've found many times a I agree with the video, 1 hour room temp (oven warm up time) isn't enough for the dough when making a Ny/ New Haven pizza, especially during winter and you wind up having dinner at 8pm or 9pm.
I'm watching this while enjoying some Apizza from Frank Pepes (The Spot, the original oven that started it all) The trip for me was a short 20 min ride but worth it every week. Theres literally a pizza mecca in CT. There are many other places throughout the state that make similar Apizza and theyre all amazing. CT is the Pizza capital of American. I also love Brooklyn pizza. We're lucky in the Tri-State
Thanks for sharing! 🍕 -🍰Grace
Your approach to drawing the tomatoes solved my problem, and your spot on that it’s a no-cook sauce. While it looks great, it’s too crackery to be NH style.
You are correct. His crust was way too crunchy to be NH style. Pepe’s and Sally’s have a lot of chew all through the dough and it is not wafer thin.
Yes, looks more like tavern or bar style. Looks good tho.
At Frank Pepe’s when they make the pizza, they don’t use semolina flour, they use all purpose flour. They show the process of Brad Lone’s channel for Local Legends. This pizza looks amazing though.😊
Nice tip! -🍮Kat
I saw that episode. Love me some Brad and Local Legends has been really interesting and fun.
Pepe’s clam pizza is amazing. They shuck the clams to order!
Sounds delicious! -🍰Grace
Made it tonight and we really enjoyed it! The only complaint was instead of only being able to get 12”-13” size pizza we all wished there was enough dough to make it a 16” pizza for a bigger slice. Definitely making this again!
Thanks for sharing your bake and your thoughts! You could certainly increase the recipe by 1.5 to get those larger slices. 🙌 Happy baking, -🥐Lily
I like that Pepe pizza by its color and the burnt.
Had to move back to CT a few years back and I’m not mad about all the amazing Pizza here. Also I prefer Sally’s over Pepe’s, but really love Modern the most
🍕🍕🍕 -🥐Lily
this is correct.
I agree with you. That said, due to the competition I’m pretty sure there’s an unknown pizza joint elsewhere in CT that might actually surpass those famous places
Agree with you, out of the three Modern is the best. Though we find ourselves not going to New Haven and instead going to one of the Grand Apizza places along the shoreline for 95% as good without the crowds.
“It’s so thin, it’s like there are almost no calories” 🤣 great vid as usual - I’ll be at my fave New Haven style pizza place this week now I am craving it even more!
This style of video is great!
Now if we can make a pizza with no calories would be a noble prize! ❤
nice review, well done
I like pizza and make your own pizza, It's better than go to buy at shopping and thank you for sharing this bread recipe❤❤❤
It's our pleasure! Please let us know how your bake goes. 🙌🍕 -🥐Lily
Can’t wait to try this!
Please share what you think of it, Ayesha! -🥐Lily
Not near New Haven anymore. Many a trip to get a New Haven pizza after being at the cape for the weekend. Been making pizza for 30+ years at home even in the midst of great pizza places. Will try this soon.
This is just a great, amazing video! I learned SO much!!! Thank you! And I am full on a King Arthur fan already!
Again, thank you. Amazing!
We're so glad you enjoyed this video, Van! Thanks for making us a part of your baking adventures. 🧡 -👩🍳Morgan
The Upper Valley is in desperate need of a good pizzeria. Neapolitan, New Haven, New York, Roman, it doesn't matter. Just something quality 🍕
Nice job!
Thank you for this!
It's our pleasure, Danski! Happy baking 🍕 -🥐Lily
dough looks good. heady reducing the hydration. curious about one thing: if you would've went w/ a base layer of mozz and sauced the top - New Haven Tomato Pie - would you still leave the dough hydration the same? Bravo! I enjoy your content.
I believe the dough hydration would stay the same, but I'd be eager to hear how it goes if you do test it out! -🍰Grace
Way off-topic, but love your boots! Also, ‘love’ 🙄 reading all the comments telling you how you’re doing it wrong - yet not sharing THEIR perfect videos.
Pizza is a diverse and ever changing concept! I understand why that people will always have their say for that very reason, but thank you for your solidarity! And for the compliment on the boots, I'll pass it along to Martin! 🥾 -🍰Grace
I drive by all of these places multiple times a day. Outside of the New Haven 3, there are another dozen pizza places in and around New Haven that are just as good, and sometimes better (specialty pizzas)
Nice! -🍮Kat
I love thin crust pizzas it took me a while to get it down with the ingredients available to me. Yours looks beautiful.
Thanks! -🍮Kat
If you go to South Philly head over to City Pizza at Front and Snyder or their other location at 16th and Oregon ave. Both spots are not very far from each other. Or Cacia's Bakery at 1526 w Ritner st.
Thanks for sharing your fav pizza spots! 🍕🍕🍕 -👩🍳Morgan
I made this using Pizza Stones in my conventional home oven and had great results. If you like this, you'll also like the Lucali recreation by Kitchen and Craft on youtube. Really good job to the Martin, but I would say, as far as Tomatoes, I highly recommend getting the Cento or even the Costco "San Marzano" tomatoes. It makes all the difference in the sauce. Also if you can use a stainless steel hand miller for the tomatoes it works to great effect, just don't ever want to overblend them.
appreciate the post, really good dough!
Thanks for sharing, Jesse! -🍰Grace
Did you make the Lucali version if so which one did you like better? Just curious
"You've gotta go in there!" doesn't go in there. lel. Looks good!
Haha it was probably too crowded to film inside the shop! All the more reason to give it a visit and see/taste the pizza for yourself! -🍰Grace
Yummy…so how do you stay fit when you’re baking/eating?
Baking is fun to do and creates delicious treats that we always recommend eating in small quantities and according to your own dietary needs! -🍰Grace
Thank you for the high quality close-up shots of these pies. I've always been fascinated by New Haven pizza but it's too far away from me to come try. Great video by Martin as usual!
Martin and Tucker sure make a fabulous team! -🥐Lily
Hypothetically, you could achieve similar results using a Weber kettle. Other than being stretched thin, what makes New Haven pizza so crispy is the use of charcoal. I worked with a hybrid oven that used gas heat on one side for consistency and a pile of anthracite coal and mesquite lump charcoal on the other. For a Weber you don’t need anthracite - we only needed it because charcoal and gas alone wasn’t gonna heat up the large oven to the 350 F we needed.
As much as I enjoy New Haven pizza, I might actually like some other pizza spots outside of New Haven more. Like Zuppardis pizza in West Haven
Martin has to come visit our extremely popular pizza place! It’s called Baba Louie’s and they have sourdough pizza crust and local cheese’s, vegetables and meat! The starter they use is over 50 years old and the dough can also be purchased. We aren’t that far from Vermont. The Berkshire’s in western Massachusetts (Great Barrington).
I grew up in CT in the 70s and 80s and was fortunate to be able to go to New Haven all during my days down there (we were regulars at Pepe’s). I love your content and this video was a great surprise! Thank you for doing this (I live in central NH and don’t get down as often anymore). Quick question … what scale are u using? Just curious … my wife has an in home bakery and we are looking at scales … always interested in what other people are using. Thanks again for the content!
We're glad you're enjoying the video, Papa! Martin's using this scale in the video: shop.kingarthurbaking.com/items/kd-7000-digital-scale, and we have others to browse, here: kingarthurbaking.com/search?query=scale#bc_product_index. Please let us know how else we may help! -🥐Lily
Thanks for the visit and recipe. Pepe's and Sally's have multiple locations outside of New Haven. The Pepe's in Manchester, CT makes a pizza that was just as shown and described in the video.
How long has Pepe's been in Manchester?!
Respectfully, the Peppe’s chain locations are very good - but not at all like the original. It’s possible to mimic, but not replicate, a 100+ year old coal oven in constant use - that is what makes New Haven so special.
@@SusieCambriaalmost 20 years now. It's over by the mall and Target
Thank you. Can’t wait to try this.❤
We'd be delighted to hear how it goes, Blase! Happy baking 😊 -🥐Lily
You guys deserve 10x more subs
Thanks for sharing the love! 😊 -🍮Kat
Looks great!
😋🍕💕 -🍰Grace
I'm so excited to try this!
We'd be delighted to know what you think of it! -🥐Lily
Same ovens I have at home. I’ll have to make my own pizza.
Haha, we're twins! -🍮Kat
great video Martin!
welcome to the ELM CITY . we do have some GREAT ahhbeetz . good job KABC ~ JDS/CT
Thanks, Jonathan! We're glad you enjoyed our video to visit y'all! -🥐Lily
Amazing job!
There's is nothing like northeast pizza!! 🍕🍕🍕🍕
Nice video. Looking forward to more content like this
It's loafly to meet you, Vector! -🥐Lily
Great video--excited to try. One question though---the mass of dough looks like it made enough for four pizzas. How much sauce did the can of tomatoes make (in oz)? It was said that the sauce is enough for two pizzas, but what about the other two? Do they need an additional sauce batch? Thanks!
Hi there! Our New Haven-Style Pizza recipe makes two pizzas that are approximately 13" in diameter, for this one 28-ounce can (794g) of whole peeled tomatoes is enough. Martin made extra pizzas in the studio, you're welcome to double the recipe as well if you need more pies! -👩🍳Morgan
I like using a wooden peel for preparing the pizza, it's much less likely to get stuck. Then I use a metal peel for removing it from the oven.
Martin if you want thin pizza you should try Rubino's Pizza in Bexley OH. They've been making an amazing thin pizza for 70 years and they have a national following
Here's a tip. Build the pizza on a wood peel, much less likely to stick than metal. Then use metal peel for removing the pizza.
Yes, with semolina flour on the peel. Slides off like it’s on ball bearings.
if they had a foldable wood peel i’d be on it; until i get a bigger kitchen i’ll have st stick with the foldable metal one.
@ - a true pizza chef would hang that peel proudly on their kitchen wall. I do have a good size kitchen with lots of cabinet space, so I have both a wood peel for shaping and launching, and a metal peel for retrieving and serving. Pizza is an every Friday event here
Everybody's been raving about the New Haven lately due to the One Bite Pizza you tube reviews by Dave Portnoy and each pie from these so-called go-to places; Sally's, Frank Pepe's and Modern all drooped and were observed as being chewy. These examples are on par with Chicago Style thin crust and the only difference is the style of cut with the New Haven being pie cut whereas in Chicago they traditionally cut pies into small single hand manageable squares.
In the end, there is no one style for all just as some folks love rustic Italian bread with a hearty crust while others prefer a light and fluffy focaccia style bread for their sandwiches. King Arthur offers good choices for all baking needs and that's why it's popular. Thanks for sharing and giving home bakers and aspiring pizzaiolo's some insight. Cheers!
There's a pizza out there for everyone! 🍕💕 -🍰Grace
Interesting review. You made a comment regarding "Modern" that the dough tasted more "fermented". I saw the doc on NH Pizzerias, and the owner of bar said something to the effect that they use the "mother", which I know has something to do with how they create the dough there. I love all three. Sally's, to me, is the best, Pepe's, a very close second, and Modern is also excellent, but doesn't quite get to the level of the other two. I describe Modern as a more "approachable" Pizza for novices that have never been to Wooster St. before.
Thanks for sharing your review, Jay! -🥐Lily
Great KAB video as always. Only one problem with the method demonstrated here. Martin didn't make 4 extra for me.
He didn't make any for me either now that you mention it 🤔 -🍰Grace
My comments were regarding pizza Bianca, but I am anxious to learn your other kinds of pizzas.
We welcome you to browse through our channel for "pizza" 😊 We also offer an On-Demand baking class available - taught by Martin! - to purchase and have on-hand for whenever you'd like to watch! www.kingarthurbaking.com/baking-school/classes?loc=%22on_demand%22 Happy baking! -🥐Lily
Great job! But you missed Bar Pizza.....Go back down for that and also go across the street to Louis' Lunch for the most famous burger in the US.
Sally's - my favorite
Nice video! I'll be taking your pizza course at the beginning of December, so I can ask this there, but do you find that an autolyze step for the dough makes much difference in the strength? I usually do that, but I'm not sure if it makes much difference.
We're excited to meet you, Craig! We're happy to delve further when we see you. 😊 Autolyse makes the dough more extendable and easier to work with, for sure! If you appreciate the difference then it's definitely worth continuing. Until we see you in December, we have more information about autolyse, here: kingarthurbaking.com/blog/2017/09/29/autolyse-sourdough#to-autolyse. Happy baking! -🥐Lily
Modern for the win.
Martin is the best host.
Cool. I am from Vermont and make pizza at home
Special Patent King Arthur and All purpose 50/50
Poolish
Semolina for stretching and the bottom of the pizza 🍕
Nice! It's hard to top homemade pizza! 🍕😋 -🍰Grace
You can use parchment to make sure you don't mess up the transition to the oven. Just slide your pizza steel under the dough Once the dough has set in the oven for a few minutes and remove the parchment before it burns
Thanks for the tip! We're glad that you found your groove with this recipe 🙌 -🥐Lily
What if you had a oven like theirs? Do you have a recipe for that? Still going to try this pie
Most of the recipe will still be the same! It's just the baking time that will differ. -🍮Kat
A thing you'll notice in new haven pizzerias is that the dough is on the peel for very little time, about a minute at the most, quick assembly and then into the heat before the semolina has a chance to even think about integrating into the dough.
Homespun tip for reducing time on the peel: scatter the pecorino onto the sauce first and then use deli-sliced mozzarella, not shredded, it goes on in a fraction of the time and the sauce still bubbles-through.
Brilliant tip! Thanks for sharing 🍕🍕 -🥐Lily
Can confirm this. Where I worked we used a deli slicer to prep our mozzarella.
We also used corn meal on our wood peels to keep the dough from sticking. Our customers mistook it for granulated garlic all the time, though 😜
Sally's is by far the best of the 3. Gotta eat it at restaurant. No box.
Thanks for the tip, Robbie. 😊 What makes it best when fresh? -🥐Lily
I’ve had Sally’s on several occasions (.to go and dine in). It’s decent but way overhyped bc of portnoy.
I like both sallys and frank pepe but I prefer sallys I feel the sauce has something else there but maybe I'm wrong . Can't go wrong with either one
I thought modern was the best
I planned a pizza road trip a few years ago through Philly, Jersey, NY, and CT. There was Sally’s and then there was everybody else. As close as I’ve come to perfection.
Awesome video
Making me hungry!! We have to get you to say “Pepe’s” correctly, though.
Love all these but Domenick and Pias in Waterbury CT is best I've had imo
MARTIN, of the 3 pizzas you tried, which one qas your favorite? You ahould also do a Trenton/Philly area pizza. DELORENZOS is my favorite pizza but Angelos is very good too.
Nicely done! I am a huge fan of Apizza and enjoy it whenever I can. Thanks very much for this. Apizzamazing!
🙌🙌🙌 -🍰Grace
There is a new Pepe's location here in Delray Beach, FL. The only thing I've tried so far is the clam pizza.
Road trip to new haven in the works
How fun! -🍰Grace
Thin crust pizza is superior. ✌
I lived there 1989-1995!!!! Greetings from Chile. Great pizza!!!!
Perhaps you're due for a visit and a trip down memory lane! -🍰Grace
Can you make a flour for us with Hemocrocatosis That has no iron in it, and no iron is added to it. I've seen some around, but I'd love to have a pizza flour that's made for us.
Hi there! Starting in the fall of 2018, King Arthur Baking’s conventional All-Purpose Flour, Bread Flour, and Self-Rising Flour began milling without enrichments being added to them. These joined our organic, whole wheat, and specialty flours which have never contained enrichments as ingredients. The full ingredient list and nutrition panel is available on our website for all of our products so you can check them out before purchasing to see if they're suitable for your needs. Hope this can help! Kindly, -👩🍳Morgan
What flour do they all use?
Where do you get the proofing containers?
Hi Jo! When getting proofing containers for this recipe, look out for ones that measure 5" wide (at the base) and about 3.5" high. Anything with those dimensions (that's also airtight) will work! These specific containers likely came from our local grocery store, Hannaford's, so if there's one near you I'd suggest checking there! -🍰Grace
Parking in front? That's as rare as pink unicorns. Seriously. It almost never happens.
My broiler is underneath my oven and the pizza won’t fit in there. Any tips to getting that crisp on top if I can’t use the broiler section of the cooking process
If you happen to have a baking torch, that would be an option to crisp post-bake. Otherwise, you could move the pizza to a higher rack in the oven so that the bottom doesn't receive as much heat but the pizza still bakes. Hoping this helps, -🥐Lily
I buy King Arthur's Brand. Great flour and other ingredients ❤
Thanks for making us your choice of flour, Cynthia! -🍰Grace
Why does my dough shrink back to size when I press or roll it? I'm getting ready to give up on making my own dough. Thanks
That's the gluten snapping back! The solution is to just press it out as far as it seems willing to go, then just let it sit for ten minutes to allow the gluten strands to relax on their own, then press again. It's like asking you to stretch your hamstrings to their maximum without giving you a chance to warm up or sink into it at all. Stretching a little, then resting, then stretching a little more without trying to force things will get you much better results. (With both bodies and bread!) 😊 -🍮Kat
Hello ! What a great channel !
Can I suggest that you put your baking steel on the lower rack and put a stone or steel on the top rack. Let the oven heat up for an hour at 550 degrees F or 288 C .
Next step is to launch your pizza on the top rack at High Broil for 2 minutes ! You'll be amazed at how awesome it quickly looks just like in a 900 degree oven. Then put the pizza on the lower rack at Bake 550 F - 288 C for 2 more minutes 3 max depending on your oven !...............Done !! The advantage is that you get the char and taste without beeing dry staying too long in the oven.
I'm an Italian from Quebec , I'm very passionate about my pizza but I can't take the credit for this , this trick came from a guy named Andris here on YT and he changed my pizza game forever ! ........You let me know ! Oh ! Almost forgot , get a perforated peel and shake it before so all the floor gets out of there and doesn't taste weird, I used a non perforated one before and didn't like it unless it was a wooden one for some reason.
We're glad you enjoyed this new video, Lou, and thanks for sharing your favorite pizza tips! -👩🍳Morgan
Very happy to be here and lurn with a great teacher !
Pepe’s makes the best clam casino, you should of had it.
I'm giving this one a try right now, but I have to ask if your ingredient volumes are correct. When I use 152g water and 240g of flour I'm getting a much smaller ball (than your video) and I feel there's no way that can possibly make 4x200g balls.
The ingredient volumes are correct! The recipe does state that the dough should be divided in half to make 2x 200g balls and should only yield 2 pizzas total if following those directions. You certainly can divided it in 4 to make smaller pizzas if you'd like! -🍰Grace
@@KingArthurBakingCompany you were right...i was able to make 2x200g balls. My dough didn't rise much at all which deceived me, but when I made it into the 2 balls it was as you said it would be. I'll refrigerate for a couple days and onto the next step. Thanks for the reply...and sorry for wasting your time with my own ignorance. :)
No time wasted, we're always happy to help! It's easy to get a little mixed up with all these number, but I'm happy that I could help clarify it! Let us know how it goes and happy baking, Michael! -🍰Grace
@@KingArthurBakingCompany i made 4 pizzas from 2 different recipes (both w/ KA bread flour) and my family & I definitely liked Martin's video's recipe better. I baked 2 pizzas in my conventional oven on a pizza stone and 2 of them in my Ooni. The Ooni pizzas were definitely better but I did not quite get the crispiness I had hoped for. After 4 years of home pizza making, "Crispy" crust is something that continues to elude me in my efforts (even using an Ooni).
Have you tried experimenting with different hydration levels in your dough to see if that gets you closer to the crust you're looking for? Another factor to watch out for here is how much flour you're incorporating into your dough when stretching it, too much bench flour can cause a crust to be more crunchy than crisp and light. Hope this can help! -👩🍳Morgan
King Arthur: The only choice, in most places.
Grateful for your great video 16:55 16:55
It's a treat to make this for you, Tom! Please share if you bake your own. 😊 -🥐Lily