Making New Haven Style Pizza at Home - Part 1, The Best New Haven Pizza Dough Recipe

Please subscribe to our KZbin Channel here:
/ @pizzagavones
Ingredients:
King Arthur Bread Flour - amzn.to/3umh2f2
Fine sea salt - amzn.to/2P31qx7
Spring water - amzn.to/3dzMWic
Instant dry yeast - amzn.to/3shRv58
Tools:
Steel Plate - I've found an amazing, customer focused steel plate vendor. Standard and custom sizes, pre-seasoned (highly recommend), plate can be cut in half which is a huge advantage over many other steel plate providers. Measure and make a cardboard template of your oven so your oven doors closes. Trust me on this one!
Contact [e-mail]
Prices range from $70 to $125
Stand mixer with dough hook - amzn.to/3dCIlfc
Digital kitchen scale - amzn.to/3bvDvxC
Flour scraper - amzn.to/3k9DQtI
Spoon - amzn.to/3ujvYul
Dough cutter - amzn.to/2Ma8zuc
Wood spatula - amzn.to/2NpGSy4
Whisk - amzn.to/37A99sB
Olive Oil spray - amzn.to/3dCILCi
Food storage container - amzn.to/3dAv8n1
Want to learn how to make your own New Haven style pizza dough at home? We're going from dough to dish for you to learn how to make your own apizza, so no matter where you are in the country, you can have a quality slice of New Haven apizza whenever you crave it.
This is Part 1 of a two part series on Making New Haven Style Pizza at home. Part 1 is making the dough. Part 2 is taking the dough you made and baking a pizza or apizza as we call it in CT, on a steel plate or pizza stone in your electric, gas, wood fired or coal oven.
First up - the dough. How do you get that signature pizza dough that will set the stage for the rest of your pizza? The Polish Pizzaiolo is taking you inside his kitchen to discover the tricks of the trade for making an authentic New Haven style pizza dough. Learn how to make a perfect apizza dough, similar to the world famous Wooster Street pizzeria's in New Haven, CT dough recipe.
The Pizza Gavones go from Wooster Street in New Haven to a street in your town, reviewing great pizza, getting a little history, and having a little fun. Enjoy the ride.
We also have a thriving Facebook group called All About New Haven Style A'pizza, now with more than 7,500 members. Please join our group and get involved in the pizza-talking action:
/ 525423021487441
Follow us on:
Facebook: / thepizzagavones
Instagram: / thepizzagavones
Keywords: new haven pizza dough recipe, authentic Neapolitan pizza dough recipe, new haven style apizza dough, new haven style pizza dough recipe, pepe's pizza dough recipe, frank pepe pizza dough recipe

[@donsnow4564]

Thank you for this recipe and steps. When I make batches using this recipe/ratios. 12 12" pizza conversion. We have 2 children who love pizza 2-3 nights a week. With this batch recipe and we freeze the dough balls. (12) 12” pizza balls 225g each @.7tf with.68% hydration 1557g bread flour 1072g water 36g fine sea salt 8g idy

[@magnustorque5528]

These videos are so detailed, clear and complete. There are literally no questions to be asked after watching these tutorials. Amazing !

[@amylabbe452]

Just made this pizza recipe and it’s fantastic! So easy to work with and tastes just like the famous New Haven style pizzas! It’s my new go to dough.

[@kevincherry3263]

Thank you for taking the time to post this (and the part 2) video... Very detailed and informative. I can't wait to try it out!

[@PizzaGavones]

TY Kevin, let us know how you make out with it...

[@earnietaylor8527]

Beautiful video. I appreciate you taking the time to put this out. Saved for permanent reference.

[@TWizard03]

Awesome video series, completely on point, end result was incredible and guests raved about.

[@wjack4728]

Thanks for making these videos about New Haven style pizza. I remember being up in Ct. years ago and getting this pizza that was the best I ever had, and it was New Haven style. Wish there was a New Haven style pizza place down here where I live. They'd be very popular I'm sure.

[@davidcote1597]

Spent summers at my Aunt and Uncles house in the 50s and 60s at Savin Rock when the amusements we’re running strong and great memories was a Apizza at a coal fired restaurant one street back from the beach road. What fantastic cheese pizza that I can still taste to this day. Living now in Wyoming so finding your site has MADE My YEAR ! We’re going to be making Pizza ! Thanks so much.

[@PizzaGavones]

Oh wow!

[@authorjack]

Thank you so much for this video. Some friends and I made this over Thanksgiving weekend and it turned out amazing!

[@focvl.point19]

Commenting for algorithm!! Made this recipe for the first time the other day. Never had real New Haven pizza but this recipe was the best pizza I’ve ever had

[@rusty2075]

I bought the mixer and scale followed your recipe, perfect. thankyou ..

[@jt9228]

Thank you for the recipe! Just became a subscriber to your channel. Former CT resident and first time making pizza (will try your recipe).

[@adamweinberger]

I just tried your recipe out for the first time and it came out great. Thank you for the tips!

[@PizzaGavones]

TY

[@ruthlackey4884]

I am from West Haven, CT and haven't had a good pizza since I was there, to visit, 2 years ago. I just found this video and looking forward to getting started. Thanks for posting it.

[@PizzaGavones]

Thank you and good luck. Join our FB group and share what you baked.

[@ruthlackey4884]

@@PizzaGavones Can I use cast iron to bake the pizza on or does it have to be steel?

[@PizzaGavones]

@@ruthlackey4884 simple answer is you can use whatever you want to use and more than likely it will work. That being said, if you want the results I have shown in my video than you should get a steel plate. Truth be told, I've never made a pizza in a cast iron pan so I truly don't know but I know of only on restaurant that uses a cast iron pan to make pizza and I believe they have rave reviews but it's not New Haven Style..please report back here or on our FB group All About New Haven Style A'pizza...good luck

[@jvolanth]

Great job! I've been looking forward to this for awhile ...

[@PizzaGavones]

Thanks Jay, enjoy it. It works well as you can see the pies I baked from those dough balls on the FB group. It's the real deal.

[@henrywight4057]

I grew up in New Haven in the 60s and 70s. Pepe’s apizza was the stuff. Never had anything Ike it since I left. Thanks!

[@joehorton5089]

Came across your video a few days ago. Can’t thank you enough for this recipe!!! Born and raised in new haven and this dough recipe is so close to getting a new haven apizza!! Amazing amazing amazing!!

[@PizzaGavones]

Thank you Joe...please share it with all your friends and I have a great FB Apizza group called All About New Haven Style A'pizza

[@jimmiemclovin]

If you can afford a $100 pizza, you can mail order from "Goldfinger." If I win the lottery I might give it a shot.

[@lisamurray3534]

Loved this and Part 2! You should include links to these in your class materials in case anyone needs a refresher.

[@djrickysmith]

Frank, I forgot to tell you, I tried this recipe out and served up free Pizza at the Seas one late friday night. Let's just say everyone was very impressed. Great job on this dough !!! I've made many different types but this really nails down the New Haven taste !!!

[@PizzaGavones]

Thank you sir...If you have it again, LMK, I'll stop [e-mail] is my email...I live in Milford too!

[@greglee1585]

Thanks Frank for the video! I am excited for Part 2

[@jcm9356]

Great instructional video. I learned a lot and I do make a lot of pizzas at home. I am surprised you only have 7.7K subscribers! Thank you. Nice a nice!! :)

[@kurbinati]

Have made this dough a few times now. It is sooo easy to make and work with. Thank you Tree Gavones!

[@PizzaGavones]

Thank you for the kind words. Please like and share as much as you can, we are really trying to grow. Thank you.

[@thecreativeoffices2709]

Great video, Frank. Anxiously awaiting Part 2!

[@PizzaGavones]

Thank you, see what you can do from Texas.

[@deenalawson119]

I just found your channel and I'm so excited!!

[@PizzaGavones]

glad to have you Deena...hope you enjoy, please spread the word if you can, really trying to grow the channel...thank you.

[@thomasboylan163]

I have been battling with the dough once a week for some time now. It’s come a long way but not there yet, it’s good but not perfect. I’ll be trying them following exactly. I’ll report back, can’t Waite, thanks

[@stevetrimborn3739]

Amazing and may God Bless you for sharing this!!!

[@Domvav1215]

Nice little touch on how to scrape up your coke easier

[@ryanclark2017]

I don’t think I caught how long you let the dough proof in the fridge! Awesome video, as a former CT resident the pizza is one of the things I miss most!!

[@PizzaGavones]

huge variability here...some pizzerias make early in the AM and bake that night (same day), other allow 24, 48+ hours in the fridge...I recommend 24-48...theoretically the longer up to 4-5 days the better, think of wine...

[@MJarmell]

Really well researched and explained. A true masterclass. Thanks

[@PizzaGavones]

thank you...

[@marycoppola3693]

Thank you! This is very helpful.

[@nickclemente875]

This is amazing!! Actually just like new haven

[@PizzaGavones]

Thank you Nick...give it a try...

[@ronniebroussard3751]

I agree with Magnus Torque Frank you did a fabulous job with this part one and part two video no stone unturned no questions to be asking everything was covered in detail. You were a pleasant host and you were not boring. The video was well planned and executed bravo bravissimo👏👏👏. And thank You very much for sharing. I am a new subscriber and you get a big thumbs up.Good luck on your KZbin channel look forward to more.

[@PizzaGavones]

thank you sir

[@johnspanos3862]

@@PizzaGavones How long do you let the dough rest in the container before throwing in the fridge? Thanks!

[@PizzaGavones]

@@johnspanos3862 mix, ball, container, fridge...no rest after the balling of the dough...so once you ball, put into container and in the fridge..

[@PizzaGavones]

TY Ronnie

[@PizzaGavones]

@@johnspanos3862 there are many methods but for most consumers I tell them mix, ball, container, fridge...24 hrs. min, 3 days sweet spot up to 5-7

[@mikesr3011]

Great video! Happy you included the ingredient quantities, I will definitely try it out. I need to buy a steel, right now I'm using a stone and I have a Lodge cast iron 14" pizza baker. #2 video next!

[@PizzaGavones]

steel will change your life, aluminum is even better...more videos coming down the line so please subscribe...

[@scottp8137]

How hot does your oven get? Does it have a broiler in the main compartment?

[@mikesr3011]

@@scottp8137 I can get up to 550 and i do have a broiler in the main compartment. All that is immaterial because i'm having some work done in my yard this spring and i intend on getting a pizza oven. Something like the Ooni pro or Gonzie has a nice new one coming out next month. I think i can do up to a 15-16 inch pie in either of them. We'll see, that's my plan for now.

[@scottp8137]

​@@mikesr3011 First, I wouldn't buy a Gozney Dome any time soon. We won't know if the Dome is any good for at least 6 months. The specs don't instill a lot of confidence. The Ooni Pro will do apizza, but, the multiple fuel options aren't buying you anything over a purely propane oven like the Ooni Koda 16. Also, if you ever get the urge to do Neapolitan, the Koda will do Neapolitan better than the Pro. If you can hit 550, for about $100, 1" thick aluminum will give you phenomenal apizza- with a fraction of the futzing you're going to have to do with an Ooni. Not that you won't eventually get the most out of the Ooni, but, aluminum gets you up and running much more quickly.

[@mikesr3011]

@@scottp8137 Thanks for the input. All good points to consider. It's not like i'm running out tomorrow to buy one after all i am waiting to have my yard/patio done so it would be at least 4 months so I have time to make a decision. I do like the idea of the pizza oven outside. Who likes cranking up their oven up to 500/550 inside during the hot weather? Not I. Whatever I wind up with, it will most certainly be running off of propane (or natural gas as I has a gas line out back). I don't want the hassle of buy-in and storing wood. Pellets are out as well, from what I see they are very picky and need too much attention. Wood and pellets look to be more difficult to regulate the temperatures. Thanks once again and "Happy Sunday".

[@moddkilla]

3 years later I’m making this pizza dough now to bring to family’s house this weekend.. they have a pizza oven. I can’t believe how little kneading the dough needs in the mixer, hope it turns out nica nica like yours

[@rich1184]

Thank you for a very detailed and informative video 👌

[@artmitchell3462]

Hey Frank , thanks for the recipe the Pecorino Romano was the secret ingredient. Thank you very much👍👏👌

[@PizzaGavones]

My pleasure!!

[@jbbeemer1]

THANK YOU!!! I have been getting really into making my own pizza at home and this is a huge help. I'm a Glastonbury CT Native that moved to Providence, RI. Believe it or not even though there is a huge Italian presence here the pizza is god awful and has me missing New Haven style pies I love. I have been trying to find a recipe for NH dough but could find any until now, most of what I have seen are videos with the dough already made.

[@PizzaGavones]

Thank you. If you want to talk NH Apizza, I also have a FB group of 7500 called All About New Haven Style Apizza, right up you alley...

[@LarryMax212]

It’s absolutely perplexing. We have some of the best Italian food in the country but mediocre pizza

[@jonkletzien5966]

@@LarryMax212 Pizza Marvin on Wickenden is New Haven Style, and of course Pepe’s has a location on Rte 2 in Warwick.

[@Christgoldberg]

Can't wait to try this. What do you use for bench flour? 50/50 rice and bread flour?

[@patrickspino5941]

Yo, Pisano, Great instructional video! I watched last evening, repeated watching today and right afterwards took your dough recipe to task and it came out sensational! The only downer is having to wait 24 hrs for the rise. Incidentally, 50/50 here! Dziekuje Ci, Pisano?

[@PizzaGavones]

LOL

[@outofbody4788]

polish pizzailo! love it!

[@PizzaGavones]

you gotta keep laughing

[@diecastmodelhub]

This is the kind of pizza I am shooting for on my pizza truck!

[@PizzaGavones]

you can do it for sure..

[@russellengelhardt5696]

The dough recipe is great.I added two tablespoons of olive oil to the mix.Came out fantastic.

[@PizzaGavones]

Awesome, thank you.

[@rich1184]

Can’t go wrong with a little EVOO

[@NotoriousB1RD]

This dough came out great and was very easy to make, thank you! I did combine the water and yeast first, followed by the flour, and added the salt to the dough in the mixer. Not sure if it really matters. It did seem like this dough burned more easily than 00, had to turn down the flame to avoid burning.

[@briandrum1]

Was it burned or well done? People often confuse NH style pizza as being burned when in fact it’s well done and charred. That’s part of the greatness that is NH style pizza! Sally’s > the other 2 (Pepe’s and/or Modern)

[@ronaldyeater3322]

Hi, I made new have pizza in New Haven lol, and RI pizza strips. Yes used commercial yeast but your right for home instant yeast, we did 50/50 bread flour/ap flour but🤷, now at home use AP flour, will look for sauce lol, hey happy new year, take care ty

[@larryhamilton892]

Hey Frank, thanks for the love. My question may be difficult to answer but here it goes. I live in Denver and baking any kind of dough is quite the challenge. Even after contacting King Aurter's tip line about anything dough they said try this then try this and, "good luck". Seems as though we are cursed with anything dough related. One of their tips was to use less yeast, or maybe a bit more water. OK, I can do that but the good luck part, really. Please help, for the life of me I don't think I have ever had a good "Ah-beetz".

[@PizzaGavones]

this is a good question, I just don't know how to answer it...I wish I had a better answer..

[@richviscardi4596]

@@PizzaGavones i would move for pizza

[@danarose_13]

@thepizzagavones, can I use a stone for this recipe? Is it possible to get similar leoparding? I have an Emile Henry that I have never used

[@piyushchandrakamal8015]

Learnt a lot from you! Great demonstration!

[@PizzaGavones]

Thank you. Net video will go over sauce and baking in a steel plate in my electric oven at 550

[@piyushchandrakamal8015]

@@PizzaGavones can’t wait! :)

[@bevdennis9661]

Good going Frank Great job

[@gregkaras8099]

Frank, Fantastic how you’ve streamlined and demystified the process. I’m going to give it go in the wood oven and see how it reacts at around 700-650. I really like how you showed how minimally the dough is handled. Thanks brother!

[@PizzaGavones]

Hope you enjoy

[@rl1111rl]

See my comment above. I think you will need to lower the hydration to 55% or so because higher temps means less cooking time and more moisture (less crisp.)

[@apatterson8128]

How did it turn out in the wood oven?

[@PizzaGavones]

@@apatterson8128 Fantastic! I wish I could attached a picture here but I can't. If you join our group All About New Haven Style A'pizza there are tons of pies of my pies there from the WFO.

[@apatterson8128]

@@PizzaGavones Thanks, Frank!

[@mattproto5486]

Do you see a difference with fresh yeast vs IDY? I have access to fresh yeast and have been using that. I just double the gram weight for fresh vs IDY. What would you recommend?

[@bcask61]

Enjoy the videos. I have been making Neapolitan and New York style pies for a year or so. Definitely going to try my hand at a classic New Haven A’pizza soon! The only problem is my scale doesn’t go out to 100ths of a gram!!! Now that is precise measuring! I’ll just have to take my chances I guess lol.

[@PizzaGavones]

close is good too )

[@100Milllion]

Lol

[@muchohucho]

100ths is bit anal, imo

[@snoissea]

Thanks for showing baker's percentages in the recipe, that's very helpful. Do you change the hydration or dough recipe for hight heat ovens? I'd like to try this in my Roccbox, somewhere around 800-850F.

[@PizzaGavones]

New Haven style is not baked at 800-850, once you bake at those temps you are no longer making a new haven style pizza...you are in neapolitan zone...there are 20-30 different pizza styles...different flour, hydration, yeast type, fermentation process, etc. all pizza is not same...most of the consumer small ovens are made to make Neapolitan pizza...

[@lousekoya1803]

Addicted to your channel , is there a reason why some recipes have sugar and oil vs some that don't ? Doesn't sugar and oil help for browning ?

[@danlivni2097]

I hope this year i can try your pizza.

[@PizzaGavones]

once COVID goes away you can

[@oraetblavora2375]

Man, this is a great instruction video and I adore the fact you did it in grams as it should be said haha. Thanks a bunch for this video

[@stattersall]

Can't wait to try this. Do you have a link to a printable version of the recipes? Also, ever had Dominic's A pizza in West Haven? Ate there a lot as a kid visiting my grandparents and cousins.

[@PizzaGavones]

yes sir, ate there many a day/night...

[@Bigheadedwon]

I've been making NY style pizza every week for a few years now. But I gotta try this, I know you said you gotta use breads flour, would high-gluten have too much protein or would it be good here? I usually use it and am out and don't want to buy another 50lb bag if BF will give me better results.

[@robertwilliams6605]

How many grams do you recommend for a 10 inch pizza? Awesome vid by the way

[@kevinpeyton33]

Nice video so is it safe to assume the ingredient amounts you show make 3 15oz pizza?

[@josephsaroce4991]

I'll be trying this for sure

[@PizzaGavones]

Let us know how you make out. Post your results to our FB group All About New Haven Style A'pizza

[@josephsaroce4991]

@@PizzaGavones I dont do face book but ill certainly let you know..im all about apizza too! That pie looks great btw!.. whats the best mozzarella in your opinion that comes as close to say pepe ?

[@danlivni2097]

@@PizzaGavones My favorite pizza now in Connecticut is Mangia in North Haven. I had it yesterday and thought it was amazing. Go try it and tell me you're opinion. 244 Quinnipiac Ave, North Haven, CT 06473

[@PizzaGavones]

@@danlivni2097 it was the first place we reviewed Dan. Check out our review on this channel. We loved Mangia and have gone several times since. Johnny Mong and Steve are great.

[@danlivni2097]

@@PizzaGavones Thanks for the info. I just found it. kzbin.info/www/bejne/Z2i3gpuApqhnf8k

[@greglee1585]

Thanks Frank for this recipe. I love making pizza with a sourdough starter instead of yeast. Do you have an opinion on yeast vs sourdough starter? Could this New Haven recipe be made with sourdough starter?

[@RelaxAndSmokeMeth]

what's your starter ball weight? 15% of 747g? thanks!

[@ohger1]

Any changes you make that work and you enjoy are fine - it's just not NH dough. It's like every restaurant that makes Alfredo with dairy cream - I'm sure it's tasty, it's just not Alfredo. Capische ?

[@rosendo12]

This is very nice nice!!!

[@AliciaRosenbaum993]

Do I have to wait overnight or can I mix the dough and use it the same day?

[@RelaxAndSmokeMeth]

I'm going down the apizz rabbit hole! thank you!

[@PizzaGavones]

Good luck!

[@rg714gg]

Great video, look forward to trying it. Two questions: -Can this be mixed by hand and/or in a food processor? -Would I need to make any adjustments if I'm going to store in the fridge for 72 hours? Thank you.

[@PizzaGavones]

I do not recommend either hand mixing or food processor...you can do whatever you want to but nothing is going to beat a mixer with dough hook...no adjustments for 72 hrs.

[@rg714gg]

@@PizzaGavones Thanks! Since that comment I pulled a trigger on a stand mixer :)

[@maryannreid6196]

Great Video. After you take the dough out of the fridge how long do you let it sit out at room temp before you make the pizza?

[@PizzaGavones]

2-3 hours or until room temp...watch part 2 it ties it all together...

[@maryannreid6196]

@@PizzaGavones Thank you!

[@moddkilla]

It’s all nice and nice love that saying

[@PizzaGavones]

LOL...it's all nica, nica!

[@Palmer225]

Frank, great video! What are your thoughts about needing to add sugar or honey for a longer cold proof? I do a similar process, but add about 1 tsp of honey with the thought that the yeast needs something to feed on for my 3 day proof. Also, curious about your opinion on adding olive oil to the dough mix.

[@scottp8137]

The idea that yeast somehow eat up all the yeast and die/stop producing gas- this concept doesn't really hold water under intense scrutiny. I think someone along the way just took the idea that yeast consume sugar, ran with it, and came to the conclusion that yeast can consume all the sugar. Perhaps in brewing, or in some other very extreme setting, you might find a situation where the yeast can run out of food. But not in dough. No need for honey.

[@Palmer225]

@@scottp8137 thank you for the insight! Not all heroes wear capes...

[@scottp8137]

@@Palmer225 Thanks, you're too kind!

[@PizzaGavones]

What Scott P Said :)

[@wefilmfood4033]

so im confused can i use it once i make the balls or it has to go in the fridge for 24hrs then rise for 3 when it comes out?

[@scotstafford]

This assumes we already know how to make it nice nice.

[@josephmartello7866]

I followed your NH style pizza dough recipe and it was a success. I let the dough balls sit in the frig for one day like you suggested but I have a question. How come you prefer to prep the dough balls and place them in the fridge right away for one day as opposed to letting the large dough ball sit at room temp for a day to rise, form the balls, then place them in the fridge? Is there a reason for this method? Also, how come one day slow ferment as opposed to two or three? Thanks.

[@PizzaGavones]

you can do what you suggested, it all comes down to a matter of time and process...you suggestion will work as well...when making this video for the masses my thought process was to make it as easy as possible...

[@valpunzalan8295]

How long can the dough last in refrigerator before cooking?

[@disappointedme5414]

I’ve been using AP flour forever and my pizza comes out excellent.

[@rebeccaolbrys3450]

Hi Frank. When making the dough, at what point in the process can you put in in the freezer. Right after putting the dough balls in the containers or should I leave them in the fridge for at least 24 hours first? Thank you in advance!

[@PizzaGavones]

mix, ball, dough containers, fridge...freezer is not recommended unless you won't be making pizza for weeks...

[@rusty2075]

cam you freeze a doe ball ?

[@rontavakoli-JD-MBA]

No one has ever explained how the dough stays flat thin and gorgeous. how long do you proof the dough? how do you stretch it? thank you. this is the greatest pizza in the world. beginning to end please. I gotta have this pizza!!!

[@PizzaGavones]

Thanks Ron. I'm working on part two of this video today and we are going from that dough container to the peel, stretching, launching, turning, cutting and eating...stay tuned...

[@PizzaGavones]

This video I made on my now defunct channel old channel will explain the stretching process a bit...kzbin.info/www/bejne/f3qwfa17htaKbpo

[@PizzaGavones]

proof the dough minimum 24 hrs. up to 72...

[@rontavakoli-JD-MBA]

@@PizzaGavones Let me thank you ahead of time. You're doing gods work here. Nothing like a New Haven Apizza.

[@col.trautman6474]

How long should it proof, before its ready to make pizza?

[@danielwhitmore9351]

What kind of flour do you use. I’ve been using high gluten bread flour and keeping the mix time low/using cold water. Also do you bulk ferment at all?

[@PizzaGavones]

King Arthur bread flour. You can bulk ferment for sure but this video is for people just starting out. Ferment can be as long or short as you see fit.

[@scottp8137]

This particular recipe is geared toward the home cook and uses ingredients that are readily available. If you have access to wholesale flour, a bromated bread flour (Full Strength, Spring King), will both take it up a notch, and take you a bit closer to Wooster street, since that's the flour they use. High gluten flour, though, such as All Trumps, should be avoided for this style of pizza, since it has a propensity towards being too chewy.

[@PizzaGavones]

@@scottp8137 Thank you Scott, you seem very knowledge about making pizza. Have we talked before, your name sounds familiar?

[@scottp8137]

@@PizzaGavones kzbin.info/www/bejne/b5C0pHaCjthlo7s

[@PizzaGavones]

@@scottp8137 LMFBO

[@kacksonjeel442]

Would you recommend kneading the dough by hand as substitute for mixing it?

[@PizzaGavones]

yes

[@brendanerie1664]

Maybe I missed it but how long do you let it rise for?

[@diogenio]

Hey Frank, an original paisan from the Nutmeg State here...trapped in AZ, a world from my beloved Wooster. You are making some great videos from the homeland. Question: what about freezing the dough balls? Ever try it? I've read where some people do a 24 hr. proof in the refrigerator and then pop them into the freezer for rapid action whenever they get a New Haven urge. I can't be making fresh dough every time I want a pie, so freezing would be a great help for me. Will that ruin the dough? Thanks,

[@DovidM]

I freeze half to 2/3rds of my dough. It freezes well. I use the dough within a month of freezing it. You can defrost it either in the fridge or on the kitchen counter.

[@cgapthorp]

So after you cold proof can you just cut the dough and ball it to freeze?

[@kaypea4874]

what kind of mixer do you have??

[@PizzaGavones]

I have a bunch...kitchen aide is the most widely used for home bakers...

[@BStans]

Aye I wanna do 12inch pies, should I do 4 balls instead of tree? Hopefully I can still make this dough nice&nice.

[@PizzaGavones]

that would work, also you can use a dough calc and take the bakers % I give in the recipe and just do calc for 4 pies

[@georgekronbar4764]

Thanks love the video

[@PizzaGavones]

TY George, make sure you subscribe to our channel and join us on FB with our two groups...Pizza Gavones and All About New Haven Style A'pizza

[@Scanch12]

Can you mix it by hand or can you not get the right texture without an industrial mixer?

[@PizzaGavones]

you can but the trick of this dough is to use your hands the least, the less mixing the better...

[@damags3999]

After I make the dough, if I plan on freezing it do I have to let it rise first and then re-ball it and then put it in the container and freeze it? Or can I make the dough form it into a ball and then freeze it, and when I want to use it just take it out of the freezer and let it thaw out and rise naturally once and then I can use?

[@PizzaGavones]

bulk dough, ball, freeze...to unfreeze, 1 day out of freezer in fridge to thaw, 2-3 hrs. to get to room temp

[@cd1168]

Like idea of the olive oil spray

[@PizzaGavones]

thank you, we try

[@johneden9265]

Q: Why don't you use any sugar or honey to activate/feed the yeast?

[@djschrag8835]

Can I use Active Dry Yeast? Do I need to change anything? Thanks!

[@PizzaGavones]

you can but not sure why you would, I make things simple with great results...do as you wish...

[@stevenspencer5979]

Not sure if I missed it but how long does the dough stay in the fridge before it’s ready to be stretched?

[@joeshmoe7789]

24-48 hrs to 4 days.

[@ryanmolitor3416]

I used active dry yeast instead of instant. I did not dissolve. Is it ruined? Ugh

[@905Alive]

Ciao a tutti! I grew up on Modern, Sallies and Pepe's and of course Grand Apizza, in Italian apizza is pronounced ahh-beetz, I know someone that worked at some of these places, there is a secret ingredient not listed here and I'm not telling cuz I don't wanna get wacked - kidding, still I will honor the secret, you are right about the water, city water is ng unless you let it sit out and the chlorine will evaporate after a few hours. One thing I have found works is I have a very large thick stone in our oven, I will preheat that to 500F, when I slide the pie on I jack it up to 530F to keep heat on the bottom, and after 5min or so I will spin it, if you want real New Haven you have to baby sit it, sometimes after the spin I will switch to broil and with the door cracked babysit it until I get just the right New Haven burn, try it. New Haven è la migliore pizza, Buon appetito

[@lovesgibson]

You can’t just tease a secret then not tell it! Nobody will know anyways. Could you at least hint to what the secret ingredient is? Oil?

[@kurtbarone7312]

Long fermentation! I put mine in the fridge for at least 48 hours. I saw videos that looked like Pepe has theirs out of the fridge for another 4-6 hours in the proofing boxes before stretching

[@williamfotiou7577]

@lovesgibson probably semolina remanchinata. I probably spelled that wrong but close enough. Maybe even lard.

[@bradkrieger765]

You don’t precook the dough before adding sauce and cheese?

[@zackhogan3878]

Go easy on the pineapple Frank!!!

[@PizzaGavones]

LMFAO!

[@BB-le7yu]

Frank, are you using the bread flour as your bench flour?

[@PizzaGavones]

yes but it really doesn't matter...AP, bread, 00...the flour is just a non-stick tool...

[@michaelpetrillo7234]

I worked with a guy that worked at Frank Pepe’s on Wooster Street for Twenty years and he made the dough for them and he used ice water fresh yeast high gluten flour and he used very little flour you can hardly pick it up it was like pancake batter if you watch a video of the guys making pizza at Pepe’s they don’t pick up the dough they just gently push it into a circle that is how it is really done

[@tylertomczak5967]

Does the recipe change if I'm using a wood fired brick apizza oven?

[@PizzaGavones]

No sir. Same recipe.

[@jeffcampbellphotography8526]

How long does it proof for you never said?

[@robertmayville6752]

Do you mix at all after the 20 min rest?

[@PizzaGavones]

just a quick mix to get the dough smooth...so from oatmeal to smooth

[@richardmillbury8238]

How long would bake in Gozney dome and temperatures

[@PizzaGavones]

5-8 minutes..550-650 F