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Great video. Then you cut it... What.. The... F**k..😂

I wish there were 14oz peeled plum/ san marzano tiomatoes. I make personal pizzas and generally only have me to feed. I use Cento paste and make a thick puree with half tap half distilled water.It's good. A lil kosher salt a lil raw honey, fresh ground pepper a sprinkle each of granulated garlic, basil and oregano. Then maybe a splash of EVOO.

Peezyolo…..

I love the video. But the replies to the comments are golden. Had me cracking up laughing.

I literally grew up 2 blocks from there, Right on the corner of R 80 & Foxon Blvd. I remember as a kid bringing the wooden case on a wagon down to Foxon Park, with a list from my parents to get the soda for Sunday Dinner. If Mr. Naclerio was there, he would give you a bottle right off the machine, only catch, it was warm (sometimes almost hot) and you had to drink it right there. Nothing like starting the day of with a Foxon Park Soda ( And a sugar high). Truly miss that place. Thank God They ship nation wide...

Frank... this is the best! As a fellow N'Havener, we always knew we had the best apizza in the country! With pizzaiolo in the family lineage, I am always about the pure, simple magic of the most austere of ingredients. Given the time, I like to crush my own tomatoes. Stanislaus 7/11's are also good. However, recently I used Jersey Fresh crushed tomatoes. Just tomatoes and salt from Jersey. Super fresh and texture like the "passata" or food mill. Give them a try, shop rite carries them at 2.99 a can. Love that i stumbled across this channel. I am a pizza geek... just aubscribed! From one N'Havener to another... Salute!

I'm curious if one can patent a pizza recipe? Damn that looks tasty. How much for the oven?

Too much oil.. And you really want to make sure you are getting the cheese and sauce super close to the edges, and keep the cheese and sauce lighter in the middle. The cheese and sauce will naturally move to the center. This makes it so that the pizza get even cheese and sauce throughout the entire pie, and the crust isnt just all dough. The best thing to have is a rotating hearth so you dont have to keep opening the hatch and letting out heat. But the pizza still does look great overall. I prefer real Parmagiano Reggiano.. It has a milder, nuttier, salty taste compared to Pecorino which is a stronger, stinkier cheese. I try to use a Mozz that isnt super dense as well. Lower moisture. What I love about Sally's and many of those New Haven style's, is how light they are. If your oil/sauce ratio is right, it will hydrate the cheese properly and you will get a great melt. Some of those heavier Mozz's retain a lot of water, and this is what causes flop. The less water the better!. A watery sauce and cheese combo is a recipe for pure flop!

Omg do you do house parties? I have a wood fired oven and I can’t get my dough right to save my life 🤦🏻‍♂️

How come 00 isnt good here? I see you make a point to not use it instead of bread flour

Ha ha ha is this guy serious? I was looking for a video how to make pizza at home for me and my Rugrats. . i’m not opening a pizzeria or in a pizza contest. I wonder how much commission he makes on all that stuff he’s hawking for sale.. 🤪😂🤣

Ha ha ha is this guy serious? I was looking for a video how to make pizza at home for me and my Rugrats. . i’m not opening a pizzeria or in a pizza contest. I wonder how much commission he makes on all that stuff he’s hawking for sale.. 🤪😂🤣

I kept seeing comments pop up, as I watched the video, that were referencing the manner he cut the pizza. Before seeing these comments, he had my curiosity. After seeing several comments about his cutting method, now he had my attention. And boy, did he deliver 😂 perhaps he did it on purpose, as to not disclose sacred and highly coveted “pizza cutting/making secrets”. Maybe he was having an off day. For no particular reason, he chose chaos this day. And I’m here for it.

Perfection

Best pizza in New Haven.

What flour do you use for your bench flour?

All I want is 1 dough ball for a 14" pizza.😮

So is this the same sauce used on both a red tomato pie as well as a pizza with cheese and sausage?

So is this the same sauce used on a red tomato pie as well as a pizza with cheese and sausage?

I want to use fresh yeast instead of IDY. I did some research and it said to double the amount of yeast if I want to use fresh- do you think ill need to change anything else?

You do not need bench flour on the counter after it's mixed.

Looks like a great pizza! slice is dumbest thing on the planet!

Man thank you so much for making the New Haven style series! Also, would it be a cardinal sin to put a clove of garlic in this sauce? 😂😬😬

I'm from Brooklyn, New York , pizza gets cut 8 slices .😂

he just doesn't know how to cut a pie equally so he makes up his own cut, something sort of like ex Pres Chump would do! Make it up himself.

Where is the kneading?

Sold me on the meatball from Ernies 😋

Im trying them soon!

Thank you

Been trying to find an outstanding dough recipe, and I've tried a lot, but nothing even comes close to this. This is perfection. The perfect amount of crunch and chew, it's like all the single things I love about the other dough's I've tried all rolled into one. Thank you from the bottom of my heart.

If I use sourdough starter what would be the ratio? 😃

If I wanted to do a 24hr room temp ferment on this (doubling recipe) how would you alter the recipe?

Got everything suggested on the list. Watched the videos several times. Pizza day finally came. The dough was perfect! I did not realize my oven only went up to 500 Degrees (Builder cheapo), so I was nervous it would be an epic fail. It took 1 1/4 hours to preheat 1/2" steel to 500. Made the pies and was able to get the pizza off the peel with NO ISSUES! I didnt think I could get it the first time, but your plan was perfect. We were all cheering after it went in...haha. I made 1 cheese and 1 vegan (one in every family...ugh)and one sausage. The first pie was the cheese. I slightly over cooked it because I didnt think it had enough char. The bottom was perfect. By the time I did the sausage, I took it out a little sooner and it was PERFECT. If I was blind folded and tasted it, I would have believed I was at Pepe's. A Connecticut family living in Portland, OR says GREAT JOB! THANK YOU, THANK YOU, THANK YOU!

Could this pizza be made with sourdough starter rather than yeast? Thank you!

There is a small place in Essex CT that you guys need to go to, Privateer. They were listed this year as a finalist in CT magazine’s Best of CT.

what type of flour?

Grew up outside of New Haven and lived in Wooster Square for 4 years. This recipe is THE BEST and the closest I’ve found to replicating the classic apizza flavor. Frank, is this recipe one that can be doubled or tripled directly, or do adjustments need to be made? Want to make a bunch of pies for a party

Is there really no kneading needed? Just mix, rest for 20, quickly mix again, fridge for 24, warm up for 2-3, then make?

Just finish making this and i'm sooo glad i gave it a shot. I was a bit skeptic at first cause your video just look to easy but turns out it really is that simple of a recipe to follow. I did 2/3 of a batch and ended up with with two nice pizza. The dough did not get as nice of a rise when i took it out of the container but beside that it was perfect. I went my own way with the sauce since i prefer a thicker cooked down sauce on my pies but the end result really looked the same. Got quite the scared on the launch because the front of the pizza missed the steel by an inch. But i kept calm, waited for a few seconds and was able to push it back in place no problem. I'm for sure going to make this again in the next few week. Thanks for this great recipe.

Love this guy! I was a student of his at his first class. Worth every dollar! I’m thinking about taking his class again, it was so much fun!

The Stanislaus are a game changer.

Thank you

how is that different from ny style dough?

Torrington is actually known for pizza. It has the most pizza places per capita, sassos is actually A new pizza place in comparison to some of the local greats. Roma pizza, Nicholas Pizza, Vinny's Pizza, Berkshire, so many good pizzas here.

A thing of beauty - hang that pie next to the Mona Lisa - thin crust - cooked crispy - like some charcoal on the crust - love the color - that orange sunset - love it -

I have owned 3 pizzeria's and have made over 200,000 pies in 25yrs. This guy slices the pie like a 5 yr old. ?? Bad

I don't care how good New Haven pizza is...that's a crappy way to cut a pie

0:39 0:41

I went there regularly in the 80s as a kid for slices. Great pizza. The old man used to form the crust edge like a levee. Looks like that has changed.

the way you cut the pizza actually hurt me, it just makes no sense. now i am kidding, but seriously, why?