Making New Haven-Style Pizza at Home like a Pro
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- Опубликовано: 8 июн 2023
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In this video i show you the easier and professional way to make the best pizza dough, for new haven style pizza, so i went directly to the best pizzeria in new haven directly from italy to Frank Pepe
Here is the recipe for the pizza dough good for home and business
- Water Cold 700ml
- Flour for Bread 1kg
- Yeast 10g
- Salt 35g.
This is good for 2 16 inches pizzas (dough ball need to be 550gr. each)
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This recipe it’s good for home so are going to make it?
it’s here………📝🤓 we must get this to the president of the fast food secrets club immediately!
Yes, going to try it this weekend! And now I'm going to visit Frank Pepe Pizza in Delray Florida
Glad you mentioned the bread flour. I only have 00 Capito (Blue) at the house. After I get some bread flour, I am going to try this in my RoccBox, but at a low temperature, monitor it, and see how it turns out! I’m pumped!
I’m going to make this recipe Except use your size and use olio d’oliva when I go tap, tap tap, On top. It’s weird for me to NOT use Poolish now.
@@mariap4828 -Same here. I have poolish in the fridge right now for some pizzas ready to go. I’m lost without poolish.
It's good to see Uncle June happy and successful in a new career.
Vito has the makings of a varsity pizzaiola
Hahaha all I could think was uncle june 😂😂😂
Uncle Jun, for junior not uncle June 😂
@@ronaldo19832 Stupid autocorrect!
He never had the makings of a varsity youtuber
I remember going to Pepe's as a child in the early 70s , lots of great memories.... My dad always told the waitress " bring the soda out with the pizza , or the kids will fill up on soda " 😂😂😂
Ahahaha. That's great. Smart Dad.
My family grew up on Wooster St New Haven when they came over from Italy. I'm embarassed to say that I did not have a Frank Pepe clam Pizza until my 20's. My brother kept telling me about a clam pizza and I just ignored him for years. I now live in Florida and they do have a Pepe's across on the Eastern coast and it has the same wait as it does in New Haven. But its worth it all. This was a great show. God Bless Frank and the Staff and you Vito, for the enthusiasm and class.
Frank is so chill. It balances Vito's enthusiasm perfectly.
You can feel the passion for pizza come through here for both men.
Well done.
They need to do a pizza show !
I did not think it balanced well at all... Vito needs to stop trying so hard and allow Frank to finish his sentences.
Vito is annoying.
The way you incorporated the water yeast and salt in is the way my nonna taught me how to do it when she taught me to make our family Sicilian pizza. I make your double fermented dough now because my guests and family prefer Neapolitan pizza, but i still make my nonna's recipe for myself from time to time. Grazie per mantenere vive le tradizioni, Maestro!
Vito has upped our family pizza game soooo much. I've watched every single video from him several times over and have benefitted tremendously from each of them. I can't wait to try this New Haven style out. MOre so - we can't wait to visit Frank's with a big smile and a thank you to Vito and the RUclips pizza community he's developed. The only issue is that now, all pizza we get from the "outside" is just second best to what we're able to achieve at home with time, care, and fresh ingredients - just as Vito dictates! Thank you VITO .. viva pizza!
Nice of Pepe to let someone in and give that much information.
Vito you were my pizza hero and inspiration way before this video but now you have gone up about 100 levels. The respect and passion shown by you and Francesco is surreal. Definitely one of my all time favorite videos. 🍕❤
HA!! WAS ABOUT TO SAY THE EXACT SAME THING!!! This made my whole day! Was literally there 2 days ago.
This is THE BEST thing I’ve seen on RUclips in a long time!!! There’s a reason why Pepe’s, and Sally’s and Modern for that matter, have withstood the test of time.
I am literally making your recipe for twice fermented dough right now for dinner tonight. I made the poolish on Wednesday, made it into dough yesterday, and I made the dough into four 14 ounce dough balls this morning. They're proofing on the counter right now.
How did it turn out dude?
YOOOO HOW DID HTE PIZZA TURN OUT??
@@ChrisTomatoPie best pizza dough I ever made. You want pizzeria pizza at home? That's how you do it.
@@R3troZone my man! This is gonna be the 4th next kind of pizza i make but I can’t wait
Amazing!! I’ve definitely gotta try it.
I'm 68 years old, all my family is from the New Haven area. However, I grew up in the Midwest. This pizza has been my ideal style since childhood. I've been making my own pizza for decades. This now will be a slice of heaven. Thank you all for sharing this.
That oven is so seasoned after 100 years. You’ll never replicate that at home. Still Vito is a very good teacher, and if you follow what he says you’ll make pizza at home that is better than most pizza restaurants.
It’s also more about the way the convection works in properly built stone ovens, and the amount of heat they can have that home ovens can’t get to. Home ovens max out at 550. Average temp for that oven is probably 625-650
@@ohger1 nope. The guy who works there even said so.
If the oven was even close to that temp, the pizzas would be done in 90 seconds just like neopolitan style.
The ovens are way to deep and it would be way too difficult to make neopolitan style in an oven like that because of how fast the pizzas cook and how frequently you have to rotate them so they don’t get burned from the main source of heat
Agreed @@lovesgibson We purchased our first "outdoor home pizza oven" and were disappointed that it would only heat to 550f so sold it and ordered a different one that could get us to 700ish as we had bought in to the "home ovens can't get hot enough" mantra.
Burned up our first couple in the new oven.
Learned our lesson.
For neopolitan (most other styles) more heat isn't necessarily a good thing
Even Pepe's has a hard time replicating it when their new locations first open.
Wrong. The oven makes or breaks this recipe. You need a good hot oven to recreate this. Furthermore this isn't even the correct recipe. So much was left out because Frank thinks its his "Secret". Its not but okay whatever.
You two are good in videos. He does NOT want to disclose secrets but also loves all of this haha. Great video
I hope Vito realizes what an honor he had to be able to tour and cook at Frank Pepe.
Yes! But as we witnessed the respect was mutual. Vito is obviously a Neopolitan expert. I just love this!
Why they don’t make clam pizza here in Seattle is beyond me. I had a friend who went to Yale. He took me to Pepe’s. Heaven!
the only not precision sentence .... it has been when vito asked about why " Pizza Napoletana" on logo and the owner called it "Focaccia" embarrassed .... but it is correct ! that is not style invented in "new haven"...That is a pizza style invented in Gragnano (an area placed in Campania).... and exported in Usa and in same time it developed in legion of Calabria , Lazio and Tuscany ! So Frank Pepe for sure celebrated his roots ! It is not contemporary , stg system ... it is that style
Vito does realize it and it was an honor for Pepe to have Vito there….
@@MultiPetercool because people can't make a good pizza here. They also charge more at pizza hut than this pizza does at Pepes or Sallys.
Vito it was so wonderful watching your make the dough. I think Peppe was very impressed too! At 83, I could never mix the dough the way you did because of my body limits (degenerative arthritis in my spine among other things). I'm sure I'm not the only one who would love to see you do another video with this dough recipe but mixing it in a stand mixer for we elderly or physically compromised who still cook and love to make and eat pizza. 💕💕😊😊👍👍😊😊💕💕
With 1 kg of flour and 700ml water this should actually make about 3 dough balls that are 550 grams each. Great video! Love the collaboration!
Or 1 giant dough ball
Agreed I have tried the recipe a couple times now and ended up making three dough balls each time. 1 was slightly smaller than 550 g.
Just followed this recipe and technique and yes, this should make 3 dough balls. I made two and after rolling out one and getting it ready for toppings it was painfully obvious that it was way too big for 14-in pizza stone in conventional oven. Still, the results were absolutely stunning!
Vito, it's wonderful to see you worship pizza in all its forms. It doesn't matter if it's Napoletana, Bari, NY or Heaven. You can always see the passion in what you do. I'm making poolish pizza for the first time tomorrow. Keep your fingers crossed
Love it! Been going to Pepe’s since I was a kid! Great job Vito!!
not heaven ... that is Gragnano Style Pizza , call it correctly !
YES! Open in Italy! It was nice seeing you both speak Italian and the dynamic together! 🍕 Hello from NYC Astoria, Queens. Bona Sera!
I made this dough today - in the video you cut this in half for 2 dough balls but the recipe actually makes 3 x 550g balls.
I will divide it by 4 and make 4 slightly smaller ones, can't wait to try!
hahahaha vito still stealing everyone's secrets, i love it. i had never made pizza before in my life until i found out about vito and now he has truly changed my life. every pizza is coming out different as i learn and try to master everything he teaches but i love the art of it, i fully agree with everything vito says and i will follow him to the ends of the earth for sharing all of this incredible wisdom with us. bless you vito!
I follow all of Vito's moves too, now this!!
Great info! I've made the Pizza Gavones New Haven dough recipie and this is virtually identical! The only crucial thing I see different is the fast/ overnight proofing.... and this is CRITICAL to thin crust pizza. The 2/ 3/ 4 day fermentation process produces WAY too much gas.
Such a great simple sauce and basic fresh ingredient concept- no wonder why Frank Pepe's is one of the best! Thank you gentlemen.
For "homemade" pizza of almost any style we've tried - LESS is almost always better when it comes to toppings (IMO)
I have been at Pepe's, my favorite how ever is white with clamps. Thanx Francesco for being there and making us pizzas . Kids have best memories from long trips.
I love this video!! Thank you both for a very entertaining and informative video!! That pizza looks almost as good as the Frank Pepe original!!!
I love how you go to the edge but you keep the professionalism and pizza respect for the business owner. Thanks for all you do and are doing. Keep sharing!!!
He kept pushing giving out the secret over and over, I was like "can you shut up and stop asking?"
Thanks for putting out this video Vito! I am definitely going to make this next time I make pizzas at home. For sure it would work in Italy; they appreciate good food of course!
Vito, I’m very happy you came to Connecticut and you got to see how we enjoy pizza. That is simply the best we feel in the country and has been voted that way as well. Ciao!
Never as good at home as it is at Pepe’s in New Haven! Delish!
My parents were born in New Haven 80 years ago. Pepe's has been in my life since before I can remember. It's been unfair to every other pizza I've had. 🙂 Last time I was in CT was in Sept. We had Pepe's twice in two days.
Pepe’s had been in my life since I was born (Bridgeport). When we moved to upstate NY my mom would drive 157 miles from Albany just to shut me up about Pepe’s. In Texas now and the pizza here sucks.
@@msdarkstar44 I'm in NM. There's a small chain called Mario's that has a decent NY pie, made better well done.
The oven in the background is a big part of that secret recipe.
I'm totally plant based and luv it but I do enjoy watching ur vids. I find it satisfying. Ur joy of pizza comes through
Great to learn this old technique while making a fifth documented attempt to approach New Haven style. Just keeping track of what works while tweaking. The absence of olive oil for the impasto and salt incorporation might just do it next time. Thank you very much, hope you’ll boomerang it back to the old country. What an oven to overcome the 10 minutes with a whole lotta volume. Definitely make it as this next time.
I've made probably 100 pizzas so far, just watching you handle dough makes me realize I still have a long way to go. Thanks for showing me the New Haven style I'm going to do that next. Would love to see Sally's technique as well.
Wow ,what an amazing pizza oven . This is so satisfying to watch from start to finish ,just great!!
Beautiful! Thank you for sharing ❤
My favorite pizza chef making my favorite pizza of all time...life can't get any better! A Frank Pepe's just opened in Delray Beach (South Florida). Going there this coming Wednesday. No disrespect to Neapolitan pizza, love them and Vito is the best, but IMHO nothing compares to an original New Haven pie. For me it is as pure as pizza gets... bread, tomato, herbs and a dusting of pecorino romano. Simple and spectacular. I do an 80/20 blend of bread flour and 00 with a little roasted garlic in my dough at 70% hydration. 24 hours of cold ferment is great, but for a little extra flavor to your crust, try 48-72 hrs...trust me, there is a difference.
Have you been to the original in New Haven? I’ve only tried New Haven Pepe’s when I lived up north. I’m thinking about trying the one in Plantation one of these days.
@@cmsense8193 I actually live closer to the Plantation Pepe's (Pompano Beach), The Delray Beach Pepe's just opened this week and I'm gonna be up that way for business so gonna give it a try. My best friend has been to the New Haven Pepe's and said that Fantini's in Stuart is about as close to New Haven Pepe's as it comes. (Jimmy got his start at the New Haven Pepe's so it makes sense) I've been to Fantiti's a few times and each time is a religious experience...lol...I want to try other things on his menu, but man that tomato pie is just too hard to not order when I get there...
@@joeysketokitchen Thank for responding and the info about Fantini’s ! Im giving that a definite shot. Hey if you’re ok with it , drop a comment to me about your experience at Pepe’s. Enjoy!
@@cmsense8193 Will do my friend
@@cmsense8193 Popped over to Frank Pepe's in Delray yesterday. The pizza lived up to the expectation. Had a 16" original tomato pie and ate all but one slice...lol...On top of that the service and atmosphere was A++. My guess is that the Plantation Pepe's will be as good as Delray. I chatted a bit with the manager and he said the goal is consistency, which is probably my biggest gripe when it comes to eating out. Just seems to be so hit and miss these days. Anyway, when you get a chance, you should definitely give Pepe's a try.
Beautiful video Vito!!!!! Love the "make at home" videos!
Not sure why im just now seeing this channel for the first time, but I am extremely happy about it. Now I'm sure y'all have been asked this before and are probably sick and tired of it lol but have Dave popped in there before? I'm only asking because this showed up in my recommendations following a short One Bite Reviews marathon lol.
Fantastic video. My kids and I are gonna try this out tomorrow, so much thanks, my friend.
Stay well 🍕👍🏼
This is unbelievable Vito- Grazie to you and Francis!!
Absolutely delicious. Been there,done that!❤❤❤
Wow!!! I gotta try and make this. Man I'm craving pizza now.
It was nice to see that Junior Soprano is running a pizza joint now!
"We were selling pizza by the slice over on Bloomfield Avenue!"
No oil in the dough and bread flour for strength. That's how Andris Lagsdin does it. I've made it and it's good, but more chewy, not in a bad way. Love this video! Kudos Vito.
I use a 50/50 bread to AP. I like a little chew as well.
@@ohger1 my last couple batches, I use bread flour for the poolish (200 grams flour/water, 2 grams yeast and 5 grams honey) and finish the recipe with 00 flour for a 65% hydration. Also 2% sugar is making my bottom and crust beautifully browned.
@Bizarre News Network True, but for a home oven with a pizza steel, 2% sugar was the magic for perfectly browned bottoms and nicely brown crust.
I think I detected that Frank P seemed to scoff at the idea of bread flour but I think Vito said that to avoid giving away all the details of Pepe's original recipe.
As for me it's 00 all the way
He scoffed because they use bread flour lol
Pepes in New Haven , best pizza dough flavor in the World ❤️❤️❤️ & only 15 minutes from my house!!!!!!!!!!
Vito my parents are from Mola di Bari, they had their wedding at Zia Teresa in 1966.MOCC A TUTT LE OSSS MACINAT!! FORZA BARI!!!
Love, love, love it! Thanks you two! Great video! Abbondanza!
I am always learning from you...you are appreciated!!
You moved back. We miss you. Great work. I make pizza all the time. Hybrid between new haven, new york and sicillian. Stretch it, let if proof stretched out 10-20min on the peel, then top and bake. Bubbles, fluff and crisp. Back of a large 15" cast iron pan. Convection oven at 530 or so. it does 550 but for me in my oven that's too hot. Let it bubble down and thicken the no cooked sauce.
I grew up in southwick ma roma pizza. Definitely unique and spiced and well topped. Raw chunky peppers, chunky sauce. thick crust, little doughy thick in the middle. Medium thick. It was a fun place. Owners name was victor, driving a merc in our podunk town. hilarious
I don’t know either of you but I just subbed and I fell in love ❤❤❤ this is amazing! I love you both! YES GET A OVEN IN ITALY!! This is wonderful!! I’m so amazed!! Thank you for this!!!
What a pleasure to watch, thank you!
Pepe’s rock and rolls. Why we are the pizza state. We have rockstars inhabiting here. 🌹
New respect for New Haven style pizza now! Amazing video!
New Haven argueably the very best pizza in the nation. Others have differing opinions, of course and argue that their "hometown" pizzarias are the best but.....
they are wrong - LOL
Maestro!! Grande!!!
The oven is what makes that pizza so good
My goodness that looks so good. ❤
Moved to KY from West Haven, CT. Franks was and will always be my personal favorite! I appreciate this video a bunch and will be trying this at home this week as I MISS apizza, I miss Franks apizza!!
Thank you for the New Haven style tutorial, maestro.. Frank Pepe's is the best pizza that I've ever tried, but unfortunately 16 hours is just too far to drive for a pizza.. Even for a pizza fanatic like myself.. I'm sure your recipe will hold me over until I can make it back to Connecticut..
Thank you for this,,I love frank Pepe’s pizzas
I'm loving this video. It really puts in to perspective the kind of care that goes into good apizza.
Vito, this is special. Thank you!
Thank You Vito, i learn a lot from You ❤
Just had their pizza for the first time. Amazing pizza but I can’t drive 1000 miles every time I’m hungry for one. Thanks for sharing.
I love your recipe and my familiy members love the pizza. Great Job Vito
I have never had a New Haven Pizza.... I think it's worth the road trip!
Love this! We make in this way in Buenos Aires.
Amazing knowledge, i have been doing your way pizza though, many times. Taste and Best results always ❤
Really you’re amazing pizza 🍕 man 😊 thank you 🙏🏻
Fantastic !
Wow! One of my favorite videos! Classico! Francesco was great on there!
Frank Pepe is so relaxed in his teaching style, would be perfect for a cooking show
Excellent video. Thanks
When I was a kid, lines were so long that we would eat in and get a half baked pie to go. We would ship pies to family around the country.
Frank Pepe and Vito....Bravo!!!
Great video, Vito can't wait to try it. Mr. Pepe, what a great man to host the the video in you restaurant. Very cool !!
Oh my God that looks amazing❤❤❤
that oven is magic - great video vito.
Thank you Vito!! Pepe's is great!!!!
Awesome video, that peel is crazy long! Looking very tasty, will definitely try the New Haven style soon.
Gragnano Pizza Style man! not " new haven pizza style "
@@giannifraiolimodelsandadve5907 Gragnano pizza looks like just slightly more well done Neopolitan pizza. How are you so sure this is derivative? It looks nothing like what I see in pictures online of Gragnano pizza...
This is so awesome.
Thank you! Question: you start making the pizza right after you take the dough balls out of the fridge? I always thought the balls needed to be at room temp.
The thing I like the most about Pepe’s pizza is that the bottom is a little crispy instead of soggy. I’m going to try this recipe and see what happens even if there is one thing missing. It’s so nonna to offer a recipe and leave one thing out. Hahahaha
My understanding is that these coal fired ovens run about 650-700 degrees. The ovens are uneven so the cooks will rotate them as they cook
Loving the vibe of this video
This is awesome
There is something special about this pizza. If you get near one In CT, you gotta try it.
That was cool! Nice oven!!
I never knew Junior Soprano owns Pepes. Even better
Just had 3 Frank Pepe pizzas with family in Ft Lauderdale. Fl. Very good. Bread flour definitely adds more chew and more flavor, but still airy!!!
Those are NOT Pepe's pizzas, yes they are from Pepe's restaurant but the coal fired oven is what makes a pizza and the ONLY place you can get a real Pepe's pizza is on Wooster St. in New Haven!
so cool to cook with uncle junior!
Only 2 places in this world where Pizza is a religion... Napoli and New Haven! Great job with the Apizza Vito!!! ❤️ 🇮🇹🍕
Had it back when my wife lived in Hamden. Good stuff.
Awesome! So very cool!
beautiful video maestro, thanks for sharing this experience with us.
I wonder if there are active flames while pizzas are baking in oven OR they heat the oven all the way up use the heat without flames...
Amazing!
Italy needs this pizza!😊
This is awesome! You guys are way better than programming that you have to pay for.
When Frank kept saying farina I couldn't figure it out. As it turns out farina is tipo 00 - I think? But bread flour seems to work well and much cheaper than tipo 00.
Thanks for a wonderful video! I have heard wonders of this place. Should the bread flour be bleached or unbleached?
I was worried Frank was gonna walk in and scream "Cazzata Malanga" and shoot Vito in the belly. Im glad you didn't get Uncle Junior-ed, Vito! 😂
Awesome. Thanks Vito. Was Farina used to make the dough as well?
Love watching your amazing videos, new subscriber.
Our family has always done the same thing with the garlic! That's just because we love garlic, didn't know other people do that.