I for one greatly appreciate the nod to New Haven Pizza being a Connecticut boy myself. It's definitely an under -served style on RU-vid and as far as I can tell you're the first person to tackle it ever.
@@AdamWitt no doubt bro. Typically in almost any kitchen I have run I put a NH style clam pie on at least once as a special. Self-serving but damn is it delicious ah-beetz!
I grew up in Connecticut and started a woodfire pizza oven in Wichita KS serving New Haven style. Your spicy Italian sausage recipe paired with shitake mushrooms is a huge hit every time! Love all of your food tips and recipes! Thank you! Ah-beetz!
Best pizza ever!!! Connecticut 🙌🏻 if you ever get to new haven you must go to Bar (it’s a restaurant) and get the potato pizza. Sounds weird but tastes amazing!!!!
Technically, an autolyse method is achieved by combining water and flour only, followed by a rest period. Then the salt and yeast are added along with kneading. What is shown here will certainly develop the desired gluten network but it technically, is not an autolyse method. That clam pie looks delicious though! I ought to try it out
98.5% of New Haven pizza is made in a deck oven in 2022 :) There are only 5/6 pizzerias in CT that have a true coal fired ovens...2 of those on Wooster Street...the Italian immigrants only used coal because it was cheap in the mid to late 20's up until about 1950 when deck ovens came out...
@@JDCAPONE1989 good to know, thanks for that piece of information, I guess Modern Apizza in New Haven who won the best Pizzeria in the World last year and doesn't have a coal fired oven should give that award back...
Frank Pepe’s and Sally’s are both using Coal Fired ovens, not wood fired. Just like some of the classic, old time NY pizza places. The heat is a little different.
Boiiii I been waiting on this one. You that dude Adam! Also, have you ever thought about doing a food challenge against a fan? I’d be so game to go head to head with ya since you’ve taught me so much.
You know what, I haven't but that could be a lot of fun. Would you like to see more challenges in general? I've noticed that it's a trend-ish video theme amongst food channels. Thoughts?
Doesn’t the rolling pin (and the docker) completely ruin the quality of the crust because the gas pockets are destroyed that the fermentation of the yeast worked to create?
If you waited for the doughballs to double in size then place in frig overnight would have worked better in the Fermentation. The yeast becomes dormant when placing dough balls in frig before allowing to rise . It does not rise properly and fermented becomes unbalanced. This is why you are getting the Dough stressed out springing back and a tough time stretching by hand as the dough was not fermented correctly in the frg. All good and glad you attempted it .
Yeah. I have never heard any pizza recipe that call for tripling or quadrupling the dough for 4-5 hours. 1.5 hours tops and then 24 hours in the refrigerator.
Ugh… Adam, if I hadn’t seen your 3 mustards post, I would think this New Haven broadcast has a very Joshua Weissman métier. Not exactly, a compliment. But you’re cool, &, I’m your latest sub.
also this has probably been said in the comments but the ovens in new haven such as sallys or modern or frank pepe are actually coal fired ovens as opposed to a wood fired oven
What are you doing is not in autolyse. Doing an autolyse involves just mixing flour and water and nothing else and letting that rest. Also, the degree to which dough will stretch without breaking is not a measure of elasticity. Elasticity is the tendency of dough to snap back.
From NY and attended Yale…Love me some Pepe’s New Haven style…Been making it at home more than NY style or Neapolitan in my Emozione…friends and neighbors love it. These look great…little too much top char for me, but the beauty of pizza is if you don’t like the way someone else makes, it….make your own!!!
note:do not use "plenty of flour" when putting the dough onto the bench. it is a high hydration dough, thus you will reverse all that you have achived by adding more flour to the work surface when forming the dough ball.
I don't want to be a killjoy , but the ovens are coal and oil fired in the case of the pies your boy showed you. There are very few wood fired pies. Also, always cold water to start the dough. Shape the dough and tray them. Let the dough just start to ferment, about an hour or two then finish in the fridge. The slow fermentation is the key, but the nod to New Haven was appreciated.
Don't go to Modern for White clam, they use cheese (which is an abomination) and don't use fresh clams. Pepe's is the go to for White clam pie. Modern is awesome otherwise though (Sally's is my fave though!)
OMG, no descent pizza maker would put the tomatoes in a food processor of any sort, that will break the seeds and add bitterness. Your fingers are adequate for mushing up tomatoes.
This looks delicious and I'm going to try it in a few weeks. But every video I've seen and article I've read on this style. It's never round, and it always looks like a 5 year old was let lose with a cutting wheel to cut it lol. It almost makes me feel like the people who originated this style were still learning how to make pizza. And their "techniques" just ended up sticking around. I have slight OCD, it's enough to where I don't think I could cut a pizza like this, yes I understand how he cut it in the video is accurate to how they do it there. But it just feels wrong.
The triangle wedge cut slices are newer thing that became standard. The New Haven cut is old from the days they sold pizza by the cut on the streets of Napoli into whatever size you could afford.
It’s to thick. New heaven style is pretty much New York style but cooked better and in an oven 100x better (reason why it’s hard to find new heaven outside of new heaven)
My first video of yours to view. Pizzas look good but in my opinion, you left them all in the oven a bit too long. Too much charring on top of the crust. Looks are important but "taste is king". . I will find your site and watch some more videos. Thanks this one. I'm from CT....and Italian!
Its bread flour and 10 grams of live yeast.... you don't put mozzarella cheese on it at all. This video is trash. Anyone wants to know how to make a real new haven pizza ask me.
