Grew up in New Haven… for picture five you have a good cheese bubble char, to crust sauce, to crust GREY BLACK ( not actually burned ). Everything else tends to fall into place if those elements hit. I can’t say what your sauce or cheese is like, but visually this is an on point pie. I’d worry about it over streaming in the box on the drive home. Nice.
reforminded
This is not a New Haven Pizza unless you were cooking it in a 700 degree coal fired oven. Also this is not a Serious Eats recipe, you are posting in the wrong sub.
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Nice. Which serious eats recipe is this based on?
https://www.seriouseats.com/a-list-of-regional-pizza-styles-slideshow
I’m introducing a regional pizza
Grew up in New Haven… for picture five you have a good cheese bubble char, to crust sauce, to crust GREY BLACK ( not actually burned ). Everything else tends to fall into place if those elements hit. I can’t say what your sauce or cheese is like, but visually this is an on point pie. I’d worry about it over streaming in the box on the drive home. Nice.
This is not a New Haven Pizza unless you were cooking it in a 700 degree coal fired oven. Also this is not a Serious Eats recipe, you are posting in the wrong sub.