Forgive me if all of this is somewhere else on these boards, but I searched and couldn't find a decent answer.
What makes a New Haven "apizza?"
Is the general consensus that the dough is essentially NY-style dough? Is there any modification to the dough? Oil? Salt? Hydration level? Anything?
Also, what about the sauce? It seems to me the sauce is cooked, though it's clearly not a long cooked sauce. Again, somewhere along the lines of NY-style.
So, where is the difference in these two styles? (aside from the lack of cheese on the New Haven) How can I make a New Haven that isn't just a NY without the mozz?
Thanks for any assistance.