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New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut.
The proliferation of this pie has made New Haven a pizza destination for foodies and has entrenched itself deep in the city's culture. Here's what makes the apizza stand out. It's made in a...
What makes New Haven-style pizza inimitable goes much deeper than the charred, thin-crusted oblong pies of Wooster Street. New Haven has its own pizza patois and signature moves....
It can be hard to replicate New Haven pizza, which is known for its thin, crisp crust, minimal toppings, and well-browned edges at home, but we cracked the code. Bake it the next time you're craving a New Haven-style pizza.
For the full New Haven-style pizza tour, here are 12 recommended restaurants, from Frank Pepe to Sally's Apizza.
Distinguished by a delightfully crispy yet chewy crust that is expertly charred, as well as a distinct lack of mozzarella cheese, the foundation of a New Haven pizza is close in style to traditional Neapolitan pizzas.
New Haven-style pizza is the latter; a hotter, crispier, and dirtier descendant of the Neapolitan-style pie, complete with its own pizza lexicon, like “mootz,” and signature pies.
To Assemble and Serve: Heat wood-fired oven to 800°F. Place 1 portion Dough on a lightly floured work surface. Stretch into a 16-inch round. Top with an even layer tomato sauce followed by cheeses and pepperoni. Season with salt. Bake 4 minutes, rotating if necessary to ensure even browning. Cut into 8 slices and serve. Recipe: New Haven-Style ...
New Haven style pizza is cooked in coal-fired oven at temperatures (typically) above 650F, or even as high as 1000F. New Haven style pizza sauce is usually made from imported San Marzano tomatoes, known for their rich, tangy flavor.
New Haven–style pizza, found primarily in New Haven, Connecticut, consists of a thin-crust pie that's sort of a cross-breed of the New York and Neapolitan styles. It's got the large, flat format of a New York thin crust, but its blistered black crust is more reminiscent of a Neapolitan.