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

[@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

[@JDCAPONE1989]

@@PizzaGavonesyea only the real Ones have coal fired the rest are ny style

[@PizzaGavones]

@@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...

[@Not.Satoshi]

Crust is too thick

[@miguelgaxiola8921]

Agree

[@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.

[@zhdlot]

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

[@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

[@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

[@cheddarchap]

dave portnory is the biggest new haven fan

[@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.

[@YUZZEED]

Bro i like yo vids

[@TomGeaganTommy]

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!

[@davidevans4429]

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

[@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)

[@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.

[@jroq1235]

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

[@FatherBanana112]

New haven pizza is the PERFECT FOOD

[@AdamWitt]

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

[@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.

[@JDCAPONE1989]

New Haven apizza can only be made in a coal fired oven

[@Nn-uh2kb]

Crust is way too thick for New Haven style

[@The_UnrulyBarber]

They actually use coal instead of wood fired

[@SSMinds]

Thabks for the amazing video! If i wanted to use instant yeast, how would i adjust the recipe ? ❤

[@matthewfleck4871]

New haven is actually coal fired

[@eliseconti5859]

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

[@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!

[@RoweRowe]

never even heard of new haven

[@christopherpayne4610]

Coal fired, not wood!

[@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.

[@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.

[@TheLippythelion69]

Was in Conn at Darell's place We stayed over two nights Had a chews they are delicious! I'm from outside Philadelphia

[@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.

[@dongillette]

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

[@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

[@wanghotangho5803]

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

[@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 .

[@itzj34]

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

[@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

[@kat090106]

Love all the history and background! 👍🏼

[@frmacst108]

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

[@austinbrown8437]

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

[@robertboyd6475]

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

[@philipketchum9001]

Typically new haven spots are coal fired ovens. Never wood

[@auggiedoggiesmommy1734]

The west has disgusting pizza …coming from NY

[@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.

[@delyar]

Max has a studly voice

[@AdamWitt]

He could do ASMR for sure.

[@ureasmith3049]

The modern Appizza he showed you is not wood fired.

[@JimRichards-fygmo]

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

[@BJJandBS]

dudes out here reviewing cold ass floppy pizza

[@marcoreliever8519]

peach pie…

[@benscaglione2416]

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

[@lgamb]

Beautiful, love the char!

[@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!)

[@reeflions]

You make that pizza look so delicious.

[@LuLu_World]

gotta have mother of yeast

[@DavidPerez-oj2dv]

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

[@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!!!

[@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

[@user-sg9lc8vh9e]

Love your content ♡

[@LuLu_World]

use cornmeal on peel

[@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.

[@ParisTNT]

Nice oven👌

Your pizza is so yummy!

[@DirtyHairy84]

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

[@jared9191]

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

[@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.

[@ryanclark2017]

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

[@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.

[@frmacst108]

The way you cut that pizza was ABOMINABLE

[@wrath646]

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

[@gatorse]

Great job az uuzsh

[@fallmax]

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

[@JaydenLand]

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

[@markchilluffo9638]

👍👍

[@electroreviews01]

“i have far too little pizza” 😂😂

[@lilpoodle2680]

Modern Apizza all the way!

[@jessereyna9274]

This channel is still so underrated

[@iTzWolfGamerGameplaysyTutos]

won my heart, won my sub

[@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.

[@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.

[@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.

[@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!

[@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.

[@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.

[@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.

[@richspizzaparty]

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

[@markchilluffo9638]

Not a fan of burnt pizza

[@zetroxela1884]

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

[@paypalmymoneydfs]

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

[@AdamWitt]

Busted

[@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.