Thin and Crispy Margherita Pizza with Poolish. Inspired by Frank Pepe's in New Haven

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Subscribe to my Pizza Channel Here: ru-vid.com/show-UCj9n1adcUwsUOCDMHHnYCMA
I was inspired by a recent trip to New Haven CT where we visited a few of the most iconic pizzerias in the country. Specifically, Frank Pepe's specialty Margherita Pizza.
Pizza Oven Temperature:
700F or 370C Ambient
650F or 343C Floor Temp
You can find some of my pizza essentials in my Amazon shop here:
a.co/4K1hv7F
I researched New Haven style pizza and found this recipe from Modernist Pizza which is easily the most compressive collection of Pizza recipes you will find. I highly recommend that book if you are serious about making pizza at home.
For the Poolish:
1/16 teaspoon instant dry yeast (.05 g)
1/4 cup water (55g)
1/3 cup bread flour (55g)
For the Dough:
3/4 teaspoon Instant Dry Yeast (2g)
1 1/3 cup Water (330g), 70F/21C
2 tsp fine kosher salt (12g)
4 cups Bread Flour (550g)

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Опубликовано:

18 июл 2022

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Комментарии : 39

@WeekendWarriorBBQ 2 года назад

My New Channel dedicated entirely to Pizza is launching in mid August 2022. Subscribe here: ru-vid.com/show-UCj9n1adcUwsUOCDMHHnYCMA

@michaellaro2371 2 года назад

Pepe's is great. I live outside of Hartford and love New Haven pizza. Sally's is great too.

@WeekendWarriorBBQ 2 года назад

Sally’s is next on my list 😁

@49erMinded Год назад

I'm definitely subscribing to your pizza channel

@johncollins500 2 года назад

Looks really delicious!!! Subscribed to your new channel. Can't wait!!! Mike have a great day

@WeekendWarriorBBQ 2 года назад

Thank you John. I am excited for the new channel... I'll be creating the first four videos over the next couple weeks.

@Studiovette 2 года назад

OMG PIZZA PIZZA CHANNEL! Have learned a lot from you. Thank you!

@WeekendWarriorBBQ 2 года назад

Thanks Pete. That’s right. A channel dedicated to pizza. 😁🍕

@ScottyCBBQ 2 года назад

Looks fantastic Mike!

@WeekendWarriorBBQ 2 года назад

Thanks Scotty! Have a great week!

@georgejones3526 8 месяцев назад

Get a spiral hook to replace the one that comes with the mixer, it works much better. Make sure it has the guard plate at the top so the dough can’t creep all the way up to the machine.

@Studiovette 2 года назад

Hi Mike, Meant to ask you how you like your Gozney Dome vs. cooking your pizza in your Ooni oven. Have been considering the dome vs. the Ooni Karu 16 but love the way the dome looks. Wasn't sure if it was worth the extra $.

@WeekendWarriorBBQ 2 года назад

Hi, Pete. So far the Dome has been everything I hoped it would be. But honestly, both the Ooni and Dome are excellent ovens. They both can handle a 16" pizza. I prefer the look of the dome and the cart puts it at the perfect height so that I'm not hunched over all the time. I believe the floor of the dome does a better job of holding heat too.

@rusty2075 8 месяцев назад

good pizza video !

@jaybooth4815 2 года назад

That’s an awesome pizza Mike! The short was just the teaser. It’s amazing the care you put into making the dough! It definitely pays off! Delicious! ( gonna subscribe to your new channel for pizza!)

@WeekendWarriorBBQ 2 года назад

Thank you Jay. As you know from my Facebook group I’ve spent the last three years working on my pizza game. Time to make a channel dedicated to pizza 😁

@jaybooth4815 2 года назад

Awesome idea Mike, I’m already subscribed!

@foreverbrownsfan 2 года назад

My son (Cleveland Browns Fan) lives south of Hartford, CT. Just shared your video.

@WeekendWarriorBBQ 2 года назад

Thank you!

@georgepagakis9854 Год назад

NU2U makes this accessory called the flame tamer. Its great because you don't get burn marks on the pizza as easily.

@BJJandBS Год назад

Im curious if you improved this at all since then.

@reddog907 2 года назад

Hey Mike if you ever travel to Montreal , that’s where some of the best pizza is made , the guys are Greek and make amazing pizza. Here in Calgary not so much, I make my own and it’s as close to the Montreal style, also make my own sauce and dough.

@WeekendWarriorBBQ 2 года назад

Thank you, Rob! I need to look into the Montreal style.

@reddog907 2 года назад

@@WeekendWarriorBBQ Where can I send you my sauce recipe ?

@WeekendWarriorBBQ 2 года назад

You can find me on facebook or email it to info@cookhousemediallc.com

@Studiovette 2 года назад

I'm Greek and I know for damn sure we don't make good pizza! 😆

@reddog907 2 года назад

@@Studiovette Hey Pete I beg to differ , I wasn’t joking I loved the pizza we got back east and miss it everyday. If you think Greeks don’t make good pizza , think of all the other food they make, I love Greek food. 😀🍷

@onedelish 2 года назад

Yummy

@preamble466 11 месяцев назад

Looks good. I believe Pepe’s uses a no-cook sauce, no?

@slideoff1 2 года назад

Nice, a pizza channel!

@WeekendWarriorBBQ 2 года назад

Thank you! It will be nice… the pizza fans won’t be bothered by BBQ if they aren’t interested in that content and the BBQ fans won’t be bothered with Pizza. It’s a win win 😁

@blsevh Год назад

GREAT JOB ON THE DOUGH. YOU HAVE TO GET THE STONE 700 - 800 DEG. TURN THE FIRE OFF AFTER YOU PUT THE PIE IN, YOU WILL GET A MUCH BETTER RESULT.

@michaelg9065 9 месяцев назад

@michaelg9065 0 seconds ago My New Haven bakes in the dome involve a stone at 700 degrees and then I turn off the flame after I launch it for a bit. Also the key is a high hydration dough - you won’t be able to throw the dough around like you were in the vid when hydration is high like apizza. I barely knead the dough at all - no window pane test except for low hydration ny style. I don’t use a roller bc it will take all those gas bubbles out of the dough. LOTS of bench flour. I don’t think any of the new haven places use sugar in the sauce that’s more of a New York feature to counter act low quality tomatoes picked early and overly acidic.

@smiley8502 11 месяцев назад

I subscribed to you, Ditch the rolling pin and half of the summalina flour that you've used. Then many years and you'll find your way👍

@rusty2075 8 месяцев назад

frank doesn't heat his sauce ...

@welfare_burrito 10 месяцев назад

5:00 balls

@aus2230 2 года назад

I thought the whole point of a poolish and a biga is for the airy puffed up outer crust really makes no sense to use them methods to then flatten it like a pancake 🤷‍♂️

@WeekendWarriorBBQ 2 года назад

Thank you for your comment. The benefit of a pre-ferment such a poolish is to make baked goods soft and aromatic.