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New Haven Pizza Dough Recipe

The New Haven pizza dough recipe offers one of the most authentic American interpretations of this unique flavour of Italian origin. With a long history in New Haven, Connecticut, this pizza recipe is known for its thin crust and characteristic burnt edges.

This dough recipe offers pizza lovers the opportunity to capture this unforgettable flavour at home. New Haven pizza dough is a culinary adventure that connects you with the light breeze wandering its streets with each bite.

New Haven pizza dough recipe combines traditional Italian dough techniques with American touches. This dough starts with simple ingredients of flour, yeast, water and salt. However, the secret lies in the long-term fermentation of the dough.

This process gives the dough an intense, slightly acidic flavour and gives the pizza base that delicious crunch. In addition, the dough is thinly rolled out and baked in a stone oven, resulting in the unique texture and flavour of New Haven pizza.

If you are looking for a flavour journey through the streets of New Haven by preparing this legendary pizza at home, this recipe is for you.

How to Make New Haven Pizza Dough Recipe

New Haven Pizza Dough Recipe

Recipe by Burcu YavuzCourse: Pizzas
Servings

8

servings
Prep time

1

hour 

30

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • 4 cups flour

  • 1 packet (approx. 7 g) active dry yeast

  • 1.5 cups of warm water

  • 1.5 teaspoon salt

  • 1 teaspoon sugar

  • 2 tablespoons of olive oil

Directions

  • Sift the flour into a large bowl and open the centre.
  • Add the dry yeast to the warm water and wait for a few minutes for the yeast to activate.
  • Add salt, sugar, olive oil and activated yeast into the well.
  • Mix the ingredients to form the dough. You can add water or flour as needed to adjust the consistency of the dough.
  • Knead the dough on a floured worktop. Knead for about 8-10 minutes to get an elastic dough.
  • Put the dough in a bowl, cover with cling film or a clean cloth and leave in a warm place for 1.5-2 hours to ferment. The dough should double in size.
  • Roll out the fermented dough on a floured surface. New Haven style pizza usually has a thin and slightly crispy base.
  • Turn the dough into a pizza by topping it with the sauce, cheese and other toppings of your choice.
  • Preheat the oven to 220°C (approximately 425°F). Bake the pizza dough on a baking stone or baking tray for about 12-15 minutes until golden.
  • Remove from the oven, let it rest for a few minutes and slice and serve.

Notes

  • Amount of Flour: It is important to adjust the consistency of your dough. If the dough is too hard, you can add some water. In the opposite case, you can correct the consistency by adding flour little by little.
  • Leavening Time: The fermentation of the dough affects the flavour and texture of the pizza. Pay attention to the time required for the dough to double in size and let it ferment in a warm environment.
  • Dough Rolling Technique: When rolling out the dough, use a floured surface and avoid rolling the dough too thin. New Haven style pizza should generally be thin and slightly crispy.
  • Oven Temperature: Preheat the oven and bake the pizza dough on a baking stone or baking tray until golden. High temperature can increase the crispness of the dough.
  • Olive Oil Usage: Olive oil adds flavour to the dough. Add olive oil into the dough and mix well to obtain a homogenous mixture.
  • Sauce and Ingredient Distribution: Ensure that the flavour is balanced in each slice by distributing the sauce and ingredients evenly. Avoid the use of excess ingredients, otherwise the pizza dough may remain watery.
  • Resting Time: If the pizza is rested for a few minutes after coming out of the oven, the ingredients will hold together better and the slicing process will be easier.

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