New Haven Style Pizza

The latest in our #NationalPizzaMonth dough recipes. Don't mess with New Haven, Connecticut, and their claim on the pizza world. Learn to make New Haven style dough with Luis Perez (@pizzawithperez).

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.

Step 2:

Top and launch the pizza into your Gozney Dome. Bake with a low flame turning 90 degrees every 30-45 seconds for 3-4 minutes.

Step 3:

For the final minute of baking, turn the flame to high to obtain more colour. Turn the pizza frequently.

Step 4:

Transfer to a cooling rack and rest for around 1 minute before cutting.

Step 5:

Garnish with oregano, extra virgin olive oil and Pecorino Romano pizza.

Step 6:

Slice and enjoy!

Gozney pizza oven temperature (in °F & °C): 650°F/340°C with a low flame (deck temp opposite side of flame)°C 330-340with a low flame (deck temp opposite side of flame)