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.

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.

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.

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.

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.

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.

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.