New Haven Style Pizza
Don't mess with New Haven, Connecticut, and their claim on the pizza world. Learn to make New Haven style dough with Luis Perez.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 4 hours
Ingredients
- Makes
- 6 pizzas
Equipment Needed
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Instructions
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New Haven Style Pizza Dough
Step 1
Add all the flour and yeast into the mixer bowl then mix on low for 2 minutes.
Step 2
Gradually add 476g of water and continue to mix on lowest speed until it begins to combine.
Step 3
Once a mass is formed (after about 4-5 minutes of mixing) add the poolish and continue to mix on the lowest speed.
Step 4
Begin to slowly incorporate 28g of water to collect any unmixed flour in the bowl.
Step 5
Increase the mixer speed to 50% and add the salt.
Step 6
Increase the speed to 75% and gradually add the remaining 56g of water. Stop the mixer when the water has absorbed, and the dough is smooth.
Step 7
Allow the dough to rest for 5 minutes before removing from the mixer.
Step 8
Divide and ball the dough into 250g/8.8 oz balls, place on a tray, cover and refrigerate for 24-48 hrs.
Step 9
Allow the balls to come to room temperature for 2 to 3 hours before baking.
Making & Baking
Step 1
Preheat your Gozney Pizza Oven stone opposite the flame to 650°F/340°C. Press and open the dough into a 10-12” circle, degassing the dough completely to the Edges. Place onto a floured peel.
Step 2
Top and launch the pizza into your Gozney Dome. Bake with a low flame turning 90 degrees every 30-45 seconds for 3-4 minutes.
Step 3
For the final minute of baking, turn the flame to high to obtain more colour. Turn the pizza frequently.
Step 4
Transfer to a cooling rack and rest for around 1 minute before cutting.
Step 5
Garnish with oregano, extra virgin olive oil and Pecorino Romano pizza.
Step 6
Slice and enjoy!
