Welcome to @cheftuan, and today we will be making #newhaven #apizza (ah-beetz). This is quickly becoming one of my favorite styles of pizza. Thin, crispy with nice charred edges. Dressed with a nice uncooked tomato sauce, seasoned with some salt and spiked with a little oregano.
One thing that makes New Haven pies different than a lot of pizzas in the US is that it is a high hydration percentage dough. That means it has a lot of water. Today, I will show you a method of making this high hydration dough that makes it easier to handle. No special tools will be needed. It just takes about 8-10 mins of total kneading time and 24 hours to proof in your fridge.
Autolyse just sounds intimidating, but I assure you, it is so easy and produces a high-quality dough, which results in a very tasty, crisp, and chewy dough. The advantages of the autolyse method are: creates a good quality dough. Makes handling high hydration percentage dough easier. Let's use higher hydration. Your crust will have a better texture.
Sauce Recipe:
* 28 oz can of San Marzano whole peeled tomatoes (or your favorite brand)
* 1-2 g of kosher salt (season to YOUR liking)
* 1 tsp crushed dried oregano
Steps:
1. Crush your tomatoes. Use the juice or just the tomatoes. It's all up to you.
2. Add salt
3. Crush and rub the dried oregano in the palm of your hands and add to the sauce
4. Stir to combine.
5. Taste and adjust seasoning if you need.
Dough Recipe: (makes approx three dough balls at 230 g each)
* 403 g bread flour (I use King Arthur because it's readily available for me).
* 278 ml water
* 9 g kosher salt
* 1 g instant dry yeast
Autolyse Method:
1. Add all the flour to a large mixing bowl.
2. Add 95% of the measured water to the flour. SAVE THE REST OF THE WATER
3. Mix the flour and water and form into a dough ball.
4. Knead until smooth.
5. Place dough ball into a bowl. Cover with plastic wrap and let rest for 1 hour to fully hydrate.
6. After one hour. DO NOT ADD FLOUR. Pour dough onto a clean work surface and gently press and flatten out the dough to about 12 inches across.
7. Sprinkle your kosher salt all around the dough. (If using large sea salt, crush, or grind the salt into smaller pieces, it'll help your salt dissolve into your dough.)
8. Fold the dough together so all the salt is inside the dough and knead for about 4-5 minutes or until you don't feel the salt in the dough.
9. Place back into the bowl, cover with plastic, and let rest for 20 minutes.
10. After 20 minutes, take the remaining water and combine it with the yeast.
11. Take you dough and spread it out. INSIDE the bowl and pour the yeast water mixture over the dough and knead. The dough will be very wet and seem to come apart, but keep kneading it AND DO NOT ADD FLOUR!!! Keep kneading for about 4-5 more minutes, picking it up and folding it onto itself. The dough will come together.
12. Roll into a tight ball. Place back into the bowl. Cover with plastic wrap and refridgerate for 24 hours.
13. Two hours BEFORE you want to cook your pizzas. Take your dough ball out and portion to 230g dough balls and let come to room temperature for AT LEAST two hours before making pizzas. This will allow the dough to relax and will be much easier to shape.
14. Shape and top your pizzas.
* Heat your Ooni to 720 F.
1. Launch your pizzas and then turn your flame down to as low as it will go. I achieve this by turning the knob in between HIGH and the OFF position.
2. Cook until your desired level of char.
3. Remove pizza and place on a wire rack for at least 5 seconds (my personal preference)
4. Plate, slice, and enjoy.
IF YOU DO NOT HAVE AN OONI:
1. Preheat your stone or steel in your oven until the surface temperature reaches at least 550-600F.
2. Launch your pizza. Let cook until the bottom is nice and crisp with some leopard spotting. This should take at least 6 minutes.
3. Turn on your broiler and brown the top until YOUR desired level of doneness
4. Plate, slice, and enjoy!
#apizza #tomatopie #ahbeetz #newhaven #newhavenstylepizza #pizza