I also just got the American Pie book and was anxious to try my hand at some New Haven style pizza..
The results were pretty good, but the crust was not exactly what I'm looking for. If anyone has eaten pizza in New Haven knows, the crust is amazing and I'm looking for something that fights back when I bite into it, something much tougher that what I accomplished with this recepie.
Thanks to everyone who posted in this forum I got a great list of tips and ingredients. I did not get my 6 in 1 tomatoes in time for the weekend and ended up using Pomi, which were good but a little watery. The SAF yeast worked very well, and the Penzey's spices were tasty. I didn't have any King Arthur lancelot flour and ended up using some King Arthur Bread Flour with two teaspoons of vital wheat guten.
This is the first time I got to use my HearthKit and I love the thing, does an amazing job with the crust. My oven could not get the stone hotter than 500 degrees, even after an hour and 45 mins at 550 the thermometer in the stone only read 500.
All in all the pies were very good and certainly better than anything I have done up to now. The one thing I really liked was the cheese. I saw in an article that some of the places in New Haven get there mozzarella from Calabro Cheese in East Haven CT http://www.calabrocheese.com/
, I found it in Super Stop and shop in the specialty cheese section; and it is amazing tasting. If you can lay your hands on some, give it a try. I emailed the people there about retail chains they supply but never got a response; too bad.
Here are some pictures of my results.http://www.binaryrevelations.com/images/pizza_01.jpghttp://www.binaryrevelations.com/images/pizza_02.jpg
Next time I hopefully will have my 6 in 1 and some 'lancelot' flour..
Thanks again for all the tips and advice...