New Haven Style Pizza

Name: New Haven Style Pizza
Cook time: 4 h
Total time: 4 h
Yield: 6 dough balls
Cuisine: American
Ingredients: All Purpose flour 900g (11.75% Protein); 00 Flour – 100g (12.5% Protein); Instant or Active dry yeast –4g; Preferment –150g (Poolish or Sourdough); Ice cold water 560g (Divided into 85%/5%/10%when using a mixer476g/28g/56g); Sea Salt 25g; Sliced aged mozzarella 100g; Fresh mozzarella 30g (cubed); Tomato sauce120g; Oregano to garnish; Extra virgin olive oil to garnish; Pecorino or Parmigiano Reggiano to garnish

By: Luis Perez

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

All Purpose flour 900g (11.75% Protein)
00 Flour – 100g (12.5% Protein)
Instant or Active dry yeast –4g
Preferment –150g (Poolish or Sourdough)
Ice cold water 560g (Divided into 85%/5%/10%when using a mixer476g/28g/56g)
Sea Salt 25g

For Topping:

Sliced aged mozzarella 100g
Fresh mozzarella 30g (cubed)
Tomato sauce120g
Oregano to garnish
Extra virgin olive oil to garnish
Pecorino or Parmigiano Reggiano to garnish

All Purpose flour 31.7 oz (11.75% Protein)
00 Flour – 3.5 oz (12.5% Protein)
Instant or Active dry yeast – 0.14 oz.
Preferment – 5.29 oz.(Poolish or Sourdough)
Ice cold water 20 oz.(Divided into 85%/5%/10%when using a mixer476g/28g/56g)
Sea Salt .88 oz

For Topping:

Sliced aged mozzarella 3.5oz
Fresh mozzarella 1 oz (cubed)
Tomato sauce 4 oz
Oregano to garnish
Extra virgin olive oil to garnish
Pecorino or Parmigiano Reggiano to garnish

Equipment Needed

Dome
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Infrared Thermometer

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Dough Scraper

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Dough Cutter

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Dough Tray

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Pizza Server
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Pizza Rocker
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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.