Making New Haven Style Pizza (Apizza) From Scratch! | Cooking The States (Connecticut)

New Haven style apizza, or “ah-beetz” is special and as a pizza-loving (and making) Chicagoan, I’m happy to admit it. Thin, “charred” (not burnt) crust. Vibrant, fresh, bare bones sauce. Simple, high-quality toppings. That’s that. Let's make it. 🤘🏻Adam
RECIPE: www.adamwitt.co/allrecipes/bl...
________________________________________________________
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
________________________________________________________
FOLLOW ALONG ON SOCIAL… www.adamwitt.co/social-links
DISCORD… / discord
CONTRIBUTE TO THE GROCERY FUND! (Patreon)... / adamwitt
________________________________________________________
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)
________________________________________________________
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

[@ChefChrisDay]

I for one greatly appreciate the nod to New Haven Pizza being a Connecticut boy myself. It's definitely an under -served style on KZbin and as far as I can tell you're the first person to tackle it ever.

[@AdamWitt]

It's some of the best for sure.

[@ChefChrisDay]

@@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!

[@jacobsnellenberger860]

Definitely not the first, but gives a slightly different version than others. Check out The Pizza Gavones too. I saw their tutorials first

[@FatherBanana112]

New haven pizza is the PERFECT FOOD

[@AdamWitt]

It’s really, very, muchly delicious. That’s for sure.

[@hillarys9475]

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!!!!

[@AdamWitt]

Carb on carb action. I'm bout it.

[@kat090106]

Love all the history and background! 👍🏼

[@benscaglione2416]

Happy for your collab! Love ur videos, keep it up

[@Crapperman13]

Good video. FYI new haven pizza is typically coal-fired not wood-fired.

[@PizzaGavones]

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...

[@michaelg9065]

@@PizzaGavones I'm watching a remake of your recipe.

[@PizzaGavones]

@@michaelg9065 it is what it is...but thank you for the look out...Thank you

[@PizzaHomie]

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

[@ceegee1706]

You fold in the history so seamlessly. I'm loving this series, and not just for the yoked Eagle, but that helps.

[@AdamWitt]

Thanks Chasette!

[@lgamb]

Beautiful, love the char!

[@eliseconti5859]

Former Yalie here, I can confirm that the new haven pizza rivalry is VERY real 😂

[@beamdelta6062]

Website looks awesome, great work. Keep it comin!!

[@AdamWitt]

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.

[@ElliotSimms]

Never had Connecticut style but I NEED to! Im in Chicago so Pizza is important to me 🤣Another great video, man!

[@AdamWitt]

Thank you dude!

[@kammoperformance]

You mean Pasta Bowls?

[@johnnyt5108]

Saying you're from Chicago and know pizza is like saying from new Mexico and know hockey

[@mrmeadowsiscool]

@@johnnyt5108 deep dish is amazing in its own right.

[@RealZeed]

Bro i like yo vids

[@user-sg9lc8vh9e]

Love your content ♡

[@roccosdough]

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 .

[@joshualiford4227]

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.

[@AdamWitt]

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?

[@joshualiford4227]

@@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.

[@reeflions]

You make that pizza look so delicious.

[@TheRealJoeColletti]

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.

[@kevinpeyton33]

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.

[@petegalindez9961]

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!!!

[@garajplaz3513]

I grew up in new haven county. Most of the pizzerias are excellent. My favorite local pizzeria is so close, but not grand street

[@austinbrown8437]

Never had New Haven Pizza but looks like I gotta try it. Also, my guess for Delaware is something crab related!

[@ParisTNT]

Nice oven👌

[@fallmax]

You have a great personality … you need to have your own tv series

[@jessereyna9274]

This channel is still so underrated

[@electroreviews01]

“i have far too little pizza” 😂😂

Your pizza is so yummy!

[@iTzWolfGamerGameplaysyTutos]

won my heart, won my sub

[@gatorse]

Great job az uuzsh

[@nathanwagner9895]

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

[@DavidPerez-oj2dv]

NICE ...................

[@jroq1235]

New Haven style pizza is always coal fired. Pepe's, Sally's, Modern - all coal fired ovens.

[@jared9191]

Do you have this recipe using dry yeast? I can never find fresh yeast in my area.

[@RoweRowe]

never even heard of new haven

[@DirtyHairy84]

Zuppardis is the best. They use little neck clams because they are tender

[@dirkdiggler9482]

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.

[@davidevans4429]

They keep saying wood fired. New Haven apizza (Pepe's and Sally's) is coal, not wood.

[@nelsonbrooks]

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.

[@markchilluffo9638]

👍👍

[@ArizonaMMJ]

dudes out here reviewing cold ass floppy pizza

[@lilpoodle2680]

Modern Apizza all the way!

[@Not.Satoshi]

Crust is too thick

[@miguelgaxiola8921]

Agree

[@dongillette]

You said you were headed down to Delaware but I can't find the Delaware pizza video anywhere!! Help!!!

[@JaydenLand]

S/O to Max the Meat God Great guest to get on the channel

[@robertboyd6475]

Try to download your recipe but it says the page doesn't exist

[@frmacst108]

Coal Fired oven NOT wood fired. Yes it makes a difference. You should retry this

[@BorisBecker1872]

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?

[@cjaquilino]

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.

[@LuLu_World]

gotta have mother of yeast

[@zhdlot]

That base is way under coloured and the top has been cooked way to hot and way to quick .

[@leopoldbriggs7139]

Man I was hoping for a lobster roll. At least its the ct style pizza.

[@AdamWitt]

Coming soon. Hint. The stain rhymes with stain.

[@leopoldbriggs7139]

@@AdamWitt NEVADA...no wait a minute.

[@philipketchum9001]

Typically new haven spots are coal fired ovens. Never wood

[@heresthething5379]

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!)

[@delyar]

Max has a studly voice

[@AdamWitt]

He could do ASMR for sure.

[@LuLu_World]

use cornmeal on peel

[@itzj34]

Pepe's and Modern are the best pizza in the world... come at me hahaha CT sucks but we have great pizza

[@ureasmith3049]

The modern Appizza he showed you is not wood fired.

[@matthewfleck4871]

New haven is actually coal fired

[@marcoreliever8519]

peach pie…

[@Bigheadedwon]

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.

[@cjaquilino]

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.

[@InHisImage1161]

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.

[@paypalmymoneydfs]

lol just admit you wanted a bigger pizza for you and the misses

[@AdamWitt]

Busted

[@The_UnrulyBarber]

They actually use coal instead of wood fired

[@ryanclark2017]

The original history of CT pizza goes back to coal fired ovens

[@Nn-uh2kb]

Crust is way too thick for New Haven style

[@wrath646]

at 13:30 the apizza looked perfect. I don't like it that chard.

[@frmacst108]

The way you cut that pizza was ABOMINABLE

[@kevind3974]

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)

[@nathanwagner9895]

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.

[@JimRichards-fygmo]

... COAL-fired ovens, dude -- only coal ....

[@paypalmymoneydfs]

It was perfect before the broiler 😭

[@AdamWitt]

Char is a good thing with apizza!

[@paypalmymoneydfs]

​@@AdamWitt respectfully disagree, I love Golden brown pizza crust.

[@BravingTheOutDoors]

Here's an idea... buy a food mill

[@AdamWitt]

But, like, no? They're bulky and I would hardly use it. No time fo dat.

[@wanghotangho5803]

Is Pecorino Romano supposed to taste like a salty pencil eraser found in a fish hatchery? Its disgusting!

[@kennethcabral4659]

typically they let the dough cure for 72 hours

[@AdamWitt]

In my experience, anything over 48 hours tends to get a little too dry.

[@paulrichards8323]

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!

[@1mmorta1coi1]

Quick-ity split too much side talking. Just teach the pie if that's what you're shooting at. Fuck camera angles and algorithm

[@nuko5882]

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.

[@auggiedoggiesmommy1734]

The west has disgusting pizza …coming from NY

[@zetroxela1884]

Pizza shouldn’t have a char. That’s just a waste of food.

[@RayHarms82]

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.

[@richspizzaparty]

So much incorrect info I don't know where to begin.

[@markchilluffo9638]

Not a fan of burnt pizza