First Attempt at New Haven Apizza Journal

[LaPizzaScranner]

Hi all,

This is a journal of my first attempt at New Haven Apizza.

Unfortunately I have never been to New Haven so haven't tried any of the famous Apizza for myself.

I am new here so any feedback is appreciated. Also happy to answer any questions regarding the recipe/method.

I've done some digging over the last week or so and must thank PolishPizza for most of the tips I have found.

Ingredients:
751g Flour (450g Allinsons Very strong white bread four [14g protein] & 301g Allinsons strong white bread flour [12g protein])
510ml bottled water (Highland Spring if anyone cares)
17g fine pure sea salt
1.2g IDY (Le 5 Stagioni)

This is to create 4 x 320g balls.

Method so far:
1. Measure water (room temp of 20°c~) into jug and whisk in the yeast to dissolve, let rest for 5 or so minutes.
2. Measure out flour and salt into separate containers.
3. Pour yeast/water mix into KitchenAid bowl along with a thin layer of flour to cover the surface.
4. Gradually add the rest of the flour whilst KitchenAid is on slow speed until a single mass with no dry flour forms.
5. Allow dough to sit in mixer covered with cling film for 10 mins.
6. Add salt to the dough.
7. Turn on mixer for 5 or so seconds until it lifts from the bowl and salt is incorporated.
8. Pour dough out onto clean work surface and perform a few stretch and folds until a ball forms.
9. Cover dough ball with upturned mixing bowl and allow to rest for 5 mins
10. Perform another set of stretch and folds. Repeat 8 and 9 twice with 5 mins rests
11. Place smooth doughball in covered container for 2h at room temperature.

That is where I am up to currently and will update this thread as the dough progresses.

Attached Images:
1. PizzApp calculation
2. Dough ball after 2 sets of stretch and folds

[foreplease]

Welcome to the forum, LPS. This is a topic that interests me so I look forward to following your progress and info about your bakes. I can’t tell from your post when salt was added. Was it with the second addition of flour? Thank you.

[LaPizzaScranner]

Welcome to the forum, LPS. This is a topic that interests me so I look forward to following your progress and info about your bakes. I can’t tell from your post when salt was added. Was it with the second addition of flour? Thank you.

Apologies, forgot to add that step in the write up.

I added the salt after the 10 min rest, just before the final few seconds with the mixer, it is then better encorporated during the stretch and folds.

Original post updated to show this.

[LaPizzaScranner]

Update:

Dough has bulk fermented for 2hrs at RT (20°c)

It is now balled up and placed into the fridge where itll remain for 20hrs at 5°c.

[LaPizzaScranner]

Update: Dough balls after 22~ hours at 5°c, now left at room temp for 3 hours before baking.

[LaPizzaScranner]

Update: 2 pizzas were baked, results below.

Method:
Baking steel heated to 370°c by the gas burner, pizza placed onto it for a few minutes until it reaches the level of bottom charring required.

Pizza is then placed in a preheated 230°c fan oven for around 3-4 minutes.

After this I switched the oven to grill mode so that only the top element is heated and fan is disabled. (Broiler in USA)

Once happy with the colour the pizza is removed and left to cool on a rack before cutting and eating.

I used sliced Arla mozzarella from a 2.3kg block, grated parmigiano reggiano (I had to use this up before buying pecorino romano), EVOO and chunky sliced pepperoni.

[02ebz06]

Lookin' good.