I finished my New Haven style recipe after a few rounds of trials. Really happy with how these came out.
300g dough ball stretched to 14 inches
76% Hydration
100% All Trumps Flour
0.3% IDY
2% Salt
28 hour cold ferment
Baked in Arc XL for 5-6 minutes, launched at internal Arc thermometer temperature of 775F, flame turned to low.
by robenco15
15 Comments
Beautiful
Mamma Mia that’s a pie
Very impressive!! Looks delicious.
Edit: asked a question that was answered in the description.
Looks excellent! Did you need to do anything to compensate for the saltiness of the pecorino? That’s a healthy dose!
Do you put the cheese on after the sauce or before?
Damn this looks so good I want to try it but I’m fearful I’ll just be let down lol
Must know what you use for sauce, please
I live very close to New Haven and eat apizza all the time (had Pepe’s yesterday) and this is a job very well done.
This looks absolutely spot on, props OP, and thanks for dropping the sauce / dough recipe and measurements. The sauce at Sally’s, Modern, and to a degree Frank Pepe’s were all just so, so incredible. There was a sweetness, a tang, a hint of citric acid tartness, and a mouthfeel of rich tomatoeyness. The sauce was vibrant, crimson, and was clearly canned at the absolute peak of ripeness. So memorable
whoa I’m experiencing something super trippy on your photo reel- if you zoom in a bit the colors pop so much. Anyone else?
That looks like it came right out of Sally’s oven. Nice job.
This is a fantastic pizza
Would someone mind explaining the recipe to a noobie like me? 76% hydration? IDY?
CT native here and that looks amazing and now I’m hungry.
It looks brilliant