I for one greatly appreciate the nod to New Haven Pizza being a Connecticut boy myself. It's definitely an under -served style on UA-cam 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!
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...
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!
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
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!!!!
A few notes from the inevitable New Havener: If you have a well-used pizza stone, you will have noticed that it produces an aroma while heating up, The bricks in a good pizza oven have been seasoned in this way for years. Water. Some say that Pepe's Apizza was better decades ago. That is because they used New Haven tap water, which used to be VERY soft, and low in chlorine, but it aint what it used to be. Thin, flexible crust. It is important to use "OO" flour, because it is very finely ground, and the dough made from it can be stretched paper-thin. A proper slice of apizza can't be held horizontally without drooping. It comes out like this because the oven is SO hot that the cheese melts and the crust singes before all the moisture is driven out of the dough. If you actually watch them make it, you'll see that they start it in the hotter part of the oven to set the crust, then move it to a cooler part to melt the cheese. Your oven looks good & hot but Its just big enough, and you have to rotate the pie to get the right char all around. In all, this is the best possible attempt I have seen with at-home equipment, and one where you actually pronounce "apizza" properly!
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.
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.
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?
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
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?
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!!!
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.
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.
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.
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.
Is that fresh yeast? I bought some "00" flow in ans Italian imports store, and the gent gave me a cake of fresh yeast, saying that it makes "alla difference".
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.
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)
New Haven pizza doesn’t interest me. It’s hyper regional and sort of reminds me of St. Louis pizza. 50% of locals there love it (the rest hate it) but only about 20% of everyone else thinks it’s worth paying for. It has a similar crust and sauce and both have a problem with cheese. Just use mozzarella, ok? Both of you ruin pizza with funky cheese. New Haven pizza has history. So does cat litter, but I’m not impressed.
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.
I for one greatly appreciate the nod to New Haven Pizza being a Connecticut boy myself. It's definitely an under -served style on UA-cam and as far as I can tell you're the first person to tackle it ever.
It's some of the best for sure.
@@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!
Definitely not the first, but gives a slightly different version than others. Check out The Pizza Gavones too. I saw their tutorials first
dave portnory is the biggest new haven fan
Pizza Gavones on yt .
Good video. FYI new haven pizza is typically coal-fired not wood-fired.
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...
@@PizzaGavones I'm watching a remake of your recipe.
@@michaelg9065 it is what it is...but thank you for the look out...Thank you
@@PizzaGavonesyea only the real
Ones have coal fired the rest are ny style
@@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...
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!
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
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!!!!
Carb on carb action. I'm bout it.
Never had Connecticut style but I NEED to! Im in Chicago so Pizza is important to me 🤣Another great video, man!
Thank you dude!
You mean Pasta Bowls?
Saying you're from Chicago and know pizza is like saying from new Mexico and know hockey
@@johnnyt5108 deep dish is amazing in its own right.
Bro i like yo vids
A few notes from the inevitable New Havener:
If you have a well-used pizza stone, you will have noticed that it produces an aroma while heating up, The bricks in a good pizza oven have been seasoned in this way for years.
Water. Some say that Pepe's Apizza was better decades ago. That is because they used New Haven tap water, which used to be VERY soft, and low in chlorine, but it aint what it used to be.
Thin, flexible crust. It is important to use "OO" flour, because it is very finely ground, and the dough made from it can be stretched paper-thin. A proper slice of apizza can't be held horizontally without drooping. It comes out like this because the oven is SO hot that the cheese melts and the crust singes before all the moisture is driven out of the dough. If you actually watch them make it, you'll see that they start it in the hotter part of the oven to set the crust, then move it to a cooler part to melt the cheese. Your oven looks good & hot but Its just big enough, and you have to rotate the pie to get the right char all around.
In all, this is the best possible attempt I have seen with at-home equipment, and one where you actually pronounce "apizza" properly!
Love all the history and background! 👍🏼
You fold in the history so seamlessly. I'm loving this series, and not just for the yoked Eagle, but that helps.
Thanks Chasette!
New haven pizza is the PERFECT FOOD
It’s really, very, muchly delicious. That’s for sure.
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.
Happy for your collab! Love ur videos, keep it up
New Haven apizza can only be made in a coal fired oven
New Haven style pizza is always coal fired. Pepe's, Sally's, Modern - all coal fired ovens.
Crust is too thick
Agree
Website looks awesome, great work. Keep it comin!!
Thanks homie! I'll do my best to keep it updated for you guys. I want it to be a hub and reference point for you guys to hang, get recipes, etc.
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.
Beautiful, love the char!
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?
@@AdamWitt I’d love to see a challenge series from you personally. Just picking a dish and see who can make the best version of it.
Former Yalie here, I can confirm that the new haven pizza rivalry is VERY real 😂
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
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?
You’re right. Same for the rolling pin. But he was struggling to open the dough ball past a certain point and trying to get it thinner.
You make that pizza look so delicious.
Coal fired, not wood!
Love your content ♡
Thabks for the amazing video! If i wanted to use instant yeast, how would i adjust the recipe ? ❤
Never had New Haven Pizza but looks like I gotta try it. Also, my guess for Delaware is something crab related!
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.
You have a great personality … you need to have your own tv series
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!!!
I grew up in new haven county. Most of the pizzerias are excellent. My favorite local pizzeria is so close, but not grand street
They actually use coal instead of wood fired
Was in Conn at Darell's place
We stayed over two nights
Had a chews they are delicious!
I'm from outside Philadelphia
They keep saying wood fired. New Haven apizza (Pepe's and Sally's) is coal, not wood.
Zuppardis is the best. They use little neck clams because they are tender
That base is way under coloured and the top has been cooked way to hot and way to quick .
Your pizza is so yummy!
You said you were headed down to Delaware but I can't find the Delaware pizza video anywhere!! Help!!!
Nice oven👌
never even heard of new haven
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.
Great job az uuzsh
great video, question is the yeast you use instant or active and is the water room temp or is it slightly heated to help activate the yeast. Thanks.
Crust is way too thick for New Haven style
Try to download your recipe but it says the page doesn't exist
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!)
“i have far too little pizza” 😂😂
Do you have this recipe using dry yeast? I can never find fresh yeast in my area.
dudes out here reviewing cold ass floppy pizza
won my heart, won my sub
Man I was hoping for a lobster roll. At least its the ct style pizza.
Coming soon. Hint. The stain rhymes with stain.
@@AdamWitt NEVADA...no wait a minute.
Typically new haven spots are coal fired ovens. Never wood
Coal Fired oven NOT wood fired. Yes it makes a difference. You should retry this
NICE ...................
New haven is actually coal fired
use cornmeal on peel
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.
Max has a studly voice
He could do ASMR for sure.
Modern Apizza all the way!
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.
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.
They aren't wood fired. They are coal fired.
The modern Appizza he showed you is not wood fired.
Traditional is coal fired not wood
gotta have mother of yeast
Is that fresh yeast? I bought some "00" flow in ans Italian imports store, and the gent gave me a cake of fresh yeast, saying that it makes "alla difference".
S/O to Max the Meat God
Great guest to get on the channel
Connecticut's okay but as long as New York is around Connecticut will always be number two😊
peach pie…
👍👍
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.
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)
The original history of CT pizza goes back to coal fired ovens
Seafood is disgusting to me but New Haven is right on the Long Island Sound, it's to be expected it would end up on pizza.
Pepe's and Modern are the best pizza in the world... come at me hahaha CT sucks but we have great pizza
at 13:30 the apizza looked perfect. I don't like it that chard.
This channel is still so underrated
Is Pecorino Romano supposed to taste like a salty pencil eraser found in a fish hatchery? Its disgusting!
The way you cut that pizza was ABOMINABLE
... COAL-fired ovens, dude -- only coal ....
Quick-ity split too much side talking. Just teach the pie if that's what you're shooting at.
Fuck camera angles and algorithm
New Haven pizza doesn’t interest me. It’s hyper regional and sort of reminds me of St. Louis pizza. 50% of locals there love it (the rest hate it) but only about 20% of everyone else thinks it’s worth paying for. It has a similar crust and sauce and both have a problem with cheese. Just use mozzarella, ok? Both of you ruin pizza with funky cheese. New Haven pizza has history. So does cat litter, but I’m not impressed.
typically they let the dough cure for 72 hours
In my experience, anything over 48 hours tends to get a little too dry.
Here's an idea... buy a food mill
But, like, no? They're bulky and I would hardly use it. No time fo dat.
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!
The west has disgusting pizza …coming from NY
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.
Pizza shouldn’t have a char. That’s just a waste of food.
So much incorrect info I don't know where to begin.
Not a fan of burnt pizza