New Haven Style Apizza Recipe
This New Haven Style pizza recipe captures the essence of the New Haven Style Apizza made at home.
Equipment
- 1 Stand Mixer Optional
- 1 Dough Scraper (Or spatula)
- 1 Pizza Screen For cooking in an indoor oven
- 1 Pizza Peel For cooking in an outdoor oven
- 1 Deep bowl
Ingredients
- 12 ounces pizza dough ball (recommend Tony Gemignani's Master Dough Recipe)
- 6 ounces low moisture mozzarella cheese
- 3 ounces prosciutto (optional)
New Haven Red Apizza Sauce
- ½ cup canned San Marzano crushed tomatoes I recommend Mutti, which you can probably find in most grocery stores
- ¼ cup tomatoes fresh, if in season
- 1 pinch sea salt generous
- ½ teaspoon dried oregano
Instructions
Preparation
- Remove the pizza dough from the fridge and let warm in the sealed container at room temperature until ~60°F.
- At this time, preheat your pizza oven.
Prepare the Apizza Sauce
- Open the can of tomatoes and pull the tomatoes out one by one (be careful not to cut your hand on the can edges.
- In a large bowl, hand crush the canned and fresh tomatoes with your fingers and palm pointing down. To reduce splashing, cover the bowl and your hand with a cloth.
- Add the sea salt and oregano.
- Stir well and set aside.
Prepare the Apizza
- Dust your work area and also your pizza peel with your pizza flour.
- If there are large air bubbles in the dough, pinch them with your fingers to pop them.
- Using your fingers or a dough cutter, lift the dough ball away from the bottom of the container. If the dough is very sticky, I generally dust my hands in flour and gently lift it with my fingers.
- Transfer your dough to the dusted work surface as gently as possible – try hard not to distort the shape.
Stretch the Dough: Tony Gemignani's Method
- Dust your hands with the same flour used to make the dough ball (or bread flour).
- Press your hands into the center of the dough trying to leave about an inch ring around the outside. You want to make an impression in the center but leave a 3/4″ lip.
- Flip the dough between your hands:- Lay the dough across the open palm of one hand.- Gently flip it onto the open palm of the other hand.- Rotate the dough a little and repeat “a few more times”. I think 6 is as high as you should go!- The more gently you do this step, the more tender the final crust will be.
- Stretch the dough by draping it over your hands and rotating:- Drape the dough over your two loosely clenched fists with your fingers facing each other.- Move your fists apart a little (maybe 1″) and toss the dough up with both fists to turn it slightly.- You’re NOT THROWING the dough in the air like on TV! Just an inch in the air so that it will turn.
- When the dough is thin enough to see light through it, you’ve stretched it enough. The Apizza disk is probably about 12″ in diameter. If you use a screen or pan, you can likely get this pizza up to 13" in diameter. But don't compress the outer edge to do this.
Cook the Pizza: Outdoor Oven
- Ensure your pizza oven is between 600°F to 650°F.
- Gently transfer to the pizza peel, which has been dusted with flour.
- Top with the Apizza sauce.
- Add your toppings.
- Launch the Apizza into the oven.
- The Apizza will take 5-6 minutes to cook, but monitor throughout. Rotate a quarter turn 4 times.
- Remove the Apizza from the oven and transfer to a cutting board.
Cook the Apizza: Indoor Oven
- Ensure your Apizza oven is between 500°F to 550°F.
- Oil the bottom of the Apizza with olive oil. Using a basting brush to spread the oil over the dough.
- Flip and transfer the dough oil-side-down to a pizza screen or pizza pan.
- Gently lift and tug the edges of the Apizza dough to shape the dough to be round on the screen/pan. Be careful not to tear the dough!
- Top with the Apizza sauce.
- Add your toppings.
- Place the Apizza into the oven.
- Cook the Apizza for 7 minutes and rotate 180°. If you keep a pizza stone in your oven, use a spatula to slide the Apizza onto the pizza stone to finish.
- Cook for an additional 7 minutes until the cheese is golden brown. If the cheese browns very quickly, turn off the oven but let the Apizza finish inside with the oven off.
- Remove the Apizza from the oven and transfer to a cutting board.
- Rest for 3 minutes before cutting and eat immediately.
Nutrition
Serving: 9ouncesCalories: 854kcalCarbohydrates: 87gProtein: 39gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 83mgSodium: 2.126mgPotassium: 233mgFiber: 3gSugar: 13gVitamin A: 694IUVitamin C: 3mgCalcium: 601mgIron: 5mg
Tried this recipe?Let us know how it was!