Pursuing Pepe | Part 6b Making New Haven Apizza

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My wife and I had a great time touring Frank Pepe Pizzeria Napoletana in New Haven, Conn., and now I am trying to make a pizza similar to what we had on Wooster Street. This is the second of two pizzas focused on making the pizzas. This one focuses on stretching the dough, topping the pizzas, and cooking them.
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Опубликовано:

25 июл 2024

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Комментарии : 21

@user-du7sy5sd7j 8 месяцев назад

Fantastic. I make pizza to like 9 years now. And also worked Pizzaria , Lucas Pizza backnin the day. Also Dominoes, And Papajohns.

@playingwithpizza 8 месяцев назад

Good deal. If you ever have any advice to share to help me improve, please do so.

@JunesTarotJourney 8 месяцев назад

The pizza looks good. The Pepe's pizza doesn't leave a cornichon. They put the sauce and cheese pretty much, all the way to the edge of the dough. They use a lower, strong, GM protein bread flour and 68% hydration (hydration is according to Frank Pepe). If you're using Vito's recipe, his hydration was much higher. Also, Frank Pepe's uses his own label tomatoes and he said nothing is added, but I suspect he does add some salt. Also, Frank said his oven was 600F for the pies he and Vito baked that day, and the bake was around 10 minutes. I think if you would bake a dough similar to his in your oven at 550F bake on a baking steel or cordereite stone, with another stone on a shelf above it would create a similar situation of a regular, commercial pizza oven. That way, I think you'd get the traditional char that you see on the New Haven pizzas. Thanks for your videos!

@playingwithpizza 8 месяцев назад

Thank you for all that valuable information and your kind words!

@user1304ZZ Год назад

The pies turned out great Bobby, good job.

@playingwithpizza Год назад

You are way too kind. Thank you. Need to get better at stretching. Appreciate you saying something.

@user1304ZZ Год назад

@@playingwithpizza It will come to you just keep trying, don't let it beat you, buddy.

@Sidoriak 9 месяцев назад

Great job! I sub'd because I'm infatuated with NH pizza and about to try Pizza Gavone's recipe. Also god knows it won't help us for this season but #GOPATS

@playingwithpizza 9 месяцев назад

Thank you so much! Let me know how your pizza turns out. I saw someone posted on Facebook a delicious-looking apizza. He said he cooked it in a 500-degree oven on a pizza steel for 11 minutes. You need to preheat the oven for an hour. Definitely #GOPATS!

@user-du7sy5sd7j 8 месяцев назад

7.8. GOT THAT EXACT WHITE OVEN.

@playingwithpizza 8 месяцев назад

Nice!

@LuLu_World 9 месяцев назад

no oregano at pepes

@playingwithpizza 9 месяцев назад

If you check out my tour of Pepe's, at the 8:56 mark, you will see the pizzaiolo adding oregano. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-p-Wdx4G_t2E.htmlsi=rupEyalIu0VGpjO9&t=536

@playingwithpizza 9 месяцев назад

Appreciate you watching and commenting.

@user-jg3xl6mh7o 8 месяцев назад

thats not a new haven pixxa, you know why ?? because vito doesnt know whar hes talking about, the dough recipe he uses is for just normal pizzas. next time google it and you will get the correct dough recipe.

@robwar0100 8 месяцев назад

You taking about Frank's recipe?

@playingwithpizza 8 месяцев назад

Which recipe?

@richnibbler7731 Год назад

Another trick to make ur pie round - get all ur ingredients on it on the board so it has wt to it - than pull ur edges out. The wt of the ingredients will allow the dough to stretch and u can shape it