About New Haven Pizza

This is the traditional New Haven Tomato and Mozzarella pie. The recipe is based on the way Pepe’s has (and still does) make this classic. Fresh tomato sauce, oregano, freshly grated Pecorino-Romano cheese, olive oil, and topped with deli sliced, very thin mozzarella. When it bakes, the tomato sauce boils up, and through, the thin mozzarella slices and creates a distinctive topping, a pure fusion of the tomato and cheese. Very different from your typical cheese pie and absolutely delicious.

New Haven Pizza Dough

This is a typical New Haven style pizza dough recipe – flour, water, salt, and yeast. That’s it - no oil or sugar added. It is likely to be a wetter dough than you may be used to (68%) hydration but it is still workable by hand (you can use a mixer though if preferred). When baked in a home oven at around 500 degrees F for 7 and 9 minutes, it will produce a beautiful thin, little crispy, little chewy crust which is full of flavor. This recipe requires cold fermentation in the refrigerator for 24 hours to develop the gluten structure, depth of flavor and to make it super easy to shape, so make it the day or two before you plan to make the pizza.