Martin's Pizza Road Trip to New Haven

Summary by Krater

After visiting famous pizza spots in New Haven, the host replicates their signature style at home using a high-protein bread flour, lower dough hydration, extended cold fermentation, and fresh crushed tomatoes baked at 500°F.

From the video

Answers: How do I make New Haven style pizza at home?

• New Haven style pizza
• pizza dough hydration
• cold fermentation pizza dough
• baking pizza at home

Ingredients

• 2/3 cup (152g) water, room temperature
• 1/4 teaspoon (1g) instant yeast
• 1 teaspoon (6g) table salt
• 2 cups (240g) King Arthur bread flour
• olive oil
• 4 ounces (113g) whole milk, low-moisture mozzarella cheese
• canned peeled tomatoes
• 1/4 teaspoon table salt
• 1/4 teaspoon King Arthur pizza seasoning
• Pecorino Romano cheese
• oregano

What it concludes

• Lowering dough hydration produces a crispier crust.
• Using a high-protein bread flour provides the extensibility and base strength needed for thin stretching.
• Allowing dough to rest at room temperature for several hours after cold fermentation makes it easier to stretch.
• Straining canned tomatoes removes excess moisture while maintaining a fresh, bright sauce flavor for a crispy crust.