Making New Haven Style Pizza (Apizza) From Scratch! | Cooking The States (Connecticut)
32,959
Published 2022-06-15
RECIPE: www.adamwitt.co/allrecipes/blog-post-title-one-lcp…
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STUFF I USE…
Pizza Stone (affiliate link): amzn.to/3OeGUCZ
Home-Kitchen Proofing Trays (affiliate link): amzn.to/3Qjk2nm
Oven (not affiliate link): us.gozney.com/products/dome
Dough Docker: amzn.to/3HeZWGQ
Wooden Pizza Peel (affiliate link): amzn.to/3NIcVn5
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FOLLOW ALONG ON SOCIAL… www.adamwitt.co/social-links
DISCORD… discord.com/invite/aFQ4h4BXg4
CONTRIBUTE TO THE GROCERY FUND! (Patreon)... www.patreon.com/adamwitt
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TIMESTAMPS:
Welcome to Connecticut (0:00)
Interview with Max the Meat Guy (0:56)
Making the Dough (3:03)
Making the Sauce (4:39)
Prepping the Toppings (5:47)
Shaping the Dough (6:53)
Making Pizza in an Outdoor Pizza Oven (8:27)
Making Pizza in an Indoor Home Oven (12:16)
Final Thoughts (14:23)
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
#NewHavenPizza #NewHavenPizzaRecipe #APizzaRecipe #Pizza #Cooking #HowToMake #HowToBake #Connecticut #OmnivorousAdam
All Comments (21)
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I for one greatly appreciate the nod to New Haven Pizza being a Connecticut boy myself. It's definitely an under -served style on YouTube and as far as I can tell you're the first person to tackle it ever.
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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!
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Happy for your collab! Love ur videos, keep it up
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Love all the history and background! 👍🏼
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You fold in the history so seamlessly. I'm loving this series, and not just for the yoked Eagle, but that helps.
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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!!!!
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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
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Beautiful, love the char!
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Never had Connecticut style but I NEED to! Im in Chicago so Pizza is important to me 🤣Another great video, man!
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Love your content ♡
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New haven pizza is the PERFECT FOOD
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Good video. FYI new haven pizza is typically coal-fired not wood-fired.
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Website looks awesome, great work. Keep it comin!!
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You make that pizza look so delicious.
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This channel is still so underrated
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Former Yalie here, I can confirm that the new haven pizza rivalry is VERY real 😂
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Nice oven👌
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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 .
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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.
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I grew up in new haven county. Most of the pizzerias are excellent. My favorite local pizzeria is so close, but not grand street
