Growing up, there was something magical about New Haven pizza (or “apizza,” as the locals say).
The crispy, chewy crust with just the right char always brought our family together. I still remember waiting for that first slice—there’s nothing like it!
So, I set out to recreate that new haven pizza dough recipe experience right in my kitchen. This recipe is my go-to whenever I crave that nostalgic, smoky, and irresistible crust.
Whether you’re a seasoned pizza lover or trying New Haven-style pizza for the first time, you’ll love how simple this dough recipe is to make.
Let’s dive in and bring that unforgettable taste of Connecticut to your table!
New Haven Pizza Dough Recipe – Perfectly Crispy Crust
This New Haven Pizza Dough Recipe delivers a delicious, chewy crust with just the right char, perfect for recreating authentic New Haven-style pizza at home. All you need are simple ingredients and a bit of time to let the flavors develop.
Get ready to make a pizza dough that’s crispy on the outside, tender on the inside, and pairs perfectly with your favorite toppings.
Recipe Overview
- Prep Time: 20 minutes
- Resting Time: 24 hours (overnight)
- Cook Time: 10 minutes
- Cuisine: Italian-American (New Haven Style)
- Course: Main Course
- Difficulty: Easy
- Yield: 2 pizzas (12 inches each)
- Calories Per Serving: 150 (per slice)
Ingredients
- 3 cups bread flour (bread flour is essential for a chewy crust)
- 1 1/4 cups water (warm, around 110°F for ideal yeast activation)
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tbsp olive oil (plus extra for coating bowl)
Ingredient Tips:
- Bread Flour: This gives the dough that chewy New Haven-style texture.
- Olive Oil: Adds flavor and a slight crispiness to the crust.
Instructions
- Activate The Yeast:
- In a small bowl, combine 1/4 cup warm water with 1 tsp yeast.
- Let it sit for about 5 minutes until it starts to foam. This shows the yeast is active.
- Mix The Dough:
- In a large mixing bowl, combine the bread flour and salt.
- Add the foamy yeast mixture, then pour in the remaining 1 cup warm water.
- Use a wooden spoon to stir the dough until it comes together. It will be a bit sticky.
- Knead The Dough:
- Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes, until smooth and elastic.
- If the dough is too sticky, add a little more flour, but don’t overdo it. New Haven pizza dough should have a high hydration level for that perfect texture.
- First Rise:
- Shape the dough into a ball and place it in a large, oiled bowl.
- Cover with plastic wrap and let it rise at room temperature for 24 hours. The long fermentation is key to achieving that chewy, flavorful crust.
- Prepare To Bake:
- Preheat your oven to 500°F (or the highest temperature possible) for 30 minutes, with a pizza stone or steel if you have one. The high heat mimics the intense ovens of classic New Haven pizzerias like Frank Pepe and Modern Apizza.
- Shape The Dough:
- Divide the dough into two balls. Gently stretch each ball into a 12-inch round. Avoid using a rolling pin to keep the airy texture.
- Place the dough on parchment paper or a lightly floured pizza peel.
- Top And Bake:
- Add your favorite toppings—New Haven-style often goes with just sauce and a sprinkle of cheese, but feel free to get creative!
- Transfer to the hot pizza stone or baking steel and bake for 8-10 minutes or until the crust is bubbly, golden, and slightly charred.
Cooking Tips
- The Secret to New Haven Pizza: The high hydration in this dough, along with the overnight rise, gives it that classic New Haven chew and char.
- What Makes New Haven-Style Pizza Unique: Known as “apizza,” this style has a thin, crispy, slightly charred crust and minimal toppings. A popular choice is a simple tomato sauce and grated Pecorino Romano cheese.
- Hydration Level: New Haven pizza dough is typically around 65-70% hydration, making it wetter than some other pizza doughs, which adds to its chewiness and flavor.
- Using a Pizza Stone or Steel: This is crucial for achieving the high heat that New Haven-style pizza needs. It’ll give your pizza a crispy base and slightly charred edges.
Serving Suggestions
- Classic Toppings: Try a simple combo of tomato sauce, Pecorino Romano, and a sprinkle of grated mozzarella for a traditional taste.
- Serve With: A light, crisp salad and a cold drink. New Haven pizza is rich in flavor, so a refreshing salad or vegetable side pairs well.
FAQ
What Makes New Haven Pizza Dough Different From Regular Pizza Dough?
New Haven dough has a higher hydration level and undergoes a long fermentation, giving it a chewier, airier texture and the classic charred crust.
Do I Need A Pizza Stone To Make This Recipe?
A pizza stone or steel is ideal for mimicking the high heat of New Haven pizzerias, but you can also bake on an inverted baking sheet if you don’t have one.
Can I Freeze The Dough?
Yes, After the initial rise, the dough can be frozen. Simply cover it tightly with plastic wrap and store it in the freezer for up to three months. Thaw in the fridge overnight before using.
What Toppings Are Traditional For New Haven Pizza?
Traditional toppings include a simple tomato sauce and grated Pecorino Romano or mozzarella. New Haven-style “white clam pizza” is another iconic option with fresh clams, garlic, and cheese.
Closing Section
Now that you know the secrets to making an authentic New Haven pizza dough recipe, it’s time to roll up your sleeves and give it a try!
There’s something truly special about recreating this style at home, and I can’t wait for you to taste it.
If you love it, let me know how it turned out, or share your favorite toppings in the comments below. Happy pizza-making!
New Haven Pizza Dough Recipe – No Fancy Gear Needed
Ingredients
- 3 cups bread flour bread flour is essential for a chewy crust
- 1 1/4 cups water warm, around 110°F for ideal yeast activation
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tbsp olive oil plus extra for coating bowl
Instructions
Activate The Yeast:
- In a small bowl, combine 1/4 cup warm water with 1 tsp yeast.
- Let it sit for about 5 minutes until it starts to foam. This shows the yeast is active.
Mix The Dough:
- In a large mixing bowl, combine the bread flour and salt.
- Add the foamy yeast mixture, then pour in the remaining 1 cup warm water.
- Use a wooden spoon to stir the dough until it comes together. It will be a bit sticky.
Knead The Dough:
- Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes, until smooth and elastic.
- If the dough is too sticky, add a little more flour, but don’t overdo it. New Haven pizza dough should have a high hydration level for that perfect texture.
First Rise:
- Shape the dough into a ball and place it in a large, oiled bowl.
- Cover with plastic wrap and let it rise at room temperature for 24 hours. The long fermentation is key to achieving that chewy, flavorful crust.
Prepare To Bake:
- Preheat your oven to 500°F (or the highest temperature possible) for 30 minutes, with a pizza stone or steel if you have one. The high heat mimics the intense ovens of classic New Haven pizzerias like Frank Pepe and Modern Apizza.
Shape The Dough:
- Divide the dough into two balls. Gently stretch each ball into a 12-inch round. Avoid using a rolling pin to keep the airy texture.
- Place the dough on parchment paper or a lightly floured pizza peel.
Top And Bake:
- Add your favorite toppings—New Haven-style often goes with just sauce and a sprinkle of cheese, but feel free to get creative!
- Transfer to the hot pizza stone or baking steel and bake for 8-10 minutes or until the crust is bubbly, golden, and slightly charred.
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