First try at a New Haven style pizza in my Arc XL. Pretty happy with it for a first go!
71% Hydration
100% All Trumps
0.3% IDY
2% Salt
30 minute bulk, 24-72 hour cold ferment (this was 26), 4 hours at room temp.
Launched at 785F, flame to low, 5 minute bake.
Things to improve on for sure, but a delicious start.
by robenco15
12 Comments
Looks insanely good. Looks like they were sliced by ai though
The slicing lol
Why you do this to me, I’m in Japan and I love the food but there’s nothing like NH pizza!! Looks great!
I appreciate the authentic New Haven Style cutting there with no rhyme or reason for uniformity as someone who’s had Pepe’s before.
The slicing is on brand with apizza. People are trippin.
Been thinking about getting an Arc XL and following in your footsteps. How is the thing for apizza?
Crust looks waay overcooked. Still an 8/10 just a few mins left. Yes I love char, btw. This is a bit too much, no?
It looks really good 😄
looks okay but that slicing technique is ass though.
What’s the dough recipe?
Yum looks good and chewy dough
That’s a great looking pie! Can you please share some details about the sauce? Thanks!
How long between launching pies?