First Attempt at New Haven Style


Made my first set of pizzas using the New Haven style of dough found on p 59 of the Pizza Bible. Did a 24 hour bulk ferment then balled it and fermented it for another 24 hours. Baked it at 500 on the bottom stone for 5 minutes then rotated it 180 degrees and baked it on the top steel for another 4 minutes. I found that I did not need to use the broiler to brown the top. The crust came out crispy and slightly charred and held up beautifully to the toppings. I really love this style of crust! The first pizza was topped with sliced mozzarella, bacon, chopped clams, Pecorino Romano, and garlic oil. The second was topped with New York style tomato sauce, BelGioioso fresh mozzarella, Italian sausage, Margherita pepperoni, Pecorino Romano, and garlic oil. Will definitely be making this style of crust again!

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Robert R
posted over 3 years ago

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Looks delicious! I love bacon, but I had never eaten bacon with clams, and certainly never before on a pizza. I absolutely loved the New Haven Clam style, it was another game changer for me. What kind of flour did you use? I had used All-Trumps and it worked well. The cornicione on my pie was not exactly uniform and I did not think it was post worthy when I made it. But that is what this community is about right, sharing with and learning from each other. Here is a picture of the first time I made a New Haven with Clams.

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Matthew D.
posted over 3 years ago

Hi Matthew. Your New Haven clam looks delicious! I used All Trumps high protein flour. I found that if you push down on the edges before putting in oven it helps even out the cornicione and prevent the large bubbles you sometimes get with a New York style pizza. The bacon paired well with the clam and added a bit of smokiness.

- Robert   over 3 years ago


I'm new to this site, but order my flour here. I'm an avid bagel maker an want to make pizza dough at home more often. I'm looking for just the right pizza dough, not too thin or too think, this looks perfect. Would it be ok to ask for the dough recipe? Love your post, the pictures are drool worthy. If it's anything like bagels, no comparison between store bought and homemade. Thanks!

Pauline Q.
posted over 3 years ago

Hi! Do you use dough from the on-line store here to make bagels? What kind of dough do you use? I would love to learn how to make bagels. King Arthur Flour has a recipe and sells ingredients to make bagels and I have been thinking about trying it out. What recipe do you use for your bagels? Do you use bagel dough in any pizza styles? Maybe like homemade pizza bagels or bagel bread pizza roles?

- Matthew   over 3 years ago


Hi Pauline. Welcome to the site! The recipe is in Tony's book. I highly recommend getting his book. It is the best book on various pizza styles. This is my go to book for making pizza dough. I have never been disappointed in any of the recipes. They get better the more you practice. You will also like the Pizza Romana recipe

Robert R
posted over 3 years ago


Thank you Robert! I will definitely purchase Tony's book and try some recipies so that I can offer comments to help others. So happy join this community of pizza connoisseurs! If dough is involved, I'm in. -Pauline

Pauline Q.
posted over 3 years ago


Hi Matthew! I use Smitten Kitchen's bagel recipe. It's long and it looks daunting, but it isn't. It's an adaptation of Peter Reinhart's recipie. I use the High Protien All Trumps flour. A few tips: use diastatic malt, I don't substitute with barley malt or honey, it matters. Put the effort into kneeding the dough well, I kneed by hand and use my mixer, it's large and can handle stiff bagel dough. Especially important, when you shape your bagels roll them into a thick 8 inch rope and then counter twist--- wrap around your palm and roll the edges closed. You can see lots of examples of this on you tube. That shaping method is what finally gave me perfect bagels. More tips: let your sponge sit for 4 to 6 hours- finish your bagels so they will have at least 8 hours in the fridge to ferment. Get them in the fridge right after the last 20 min rise. Never let your bagels rise too much. And, keep them in the fridge between baking batches, don't leave them on the counter. Add two TBS of barley malt syrup to your water for boiling. Some people use baking soda, that works, but I'm a fan of barley malt. I have a Fibrament baking stone, I consider it the best for any bread baking. I bake my bagels on a heavy duty pan with parchment paper for first 6 minutes and finish directly on the stone for the last 6-8 minutes. Brush your bagels with an egg wash so toppings stick. And finally, hydration matters, you don't want your dough too sticky or too dry, it should be stiff but pliable. It can almost feel just a tad on the sticky side and you should be fine. Whew! A lot, I know. Good luck! Let me know how you do!! -Pauline

Pauline Q.
posted over 3 years ago


Matthew, I meant high gluten All Trumps flour, for the bagels. I buy 20lbs at a time in five lb bags right from this site.

Pauline Q.
posted over 3 years ago


I made bagels this morning. See photo.

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Pauline Q.
posted over 3 years ago

Thank-you for the bagel recipe reference and cooking tips. I have used All-Trumps flour and I have had amazing results. The bagels look like "everything" bagels, which are one of my favorites.

- Matthew   over 3 years ago


Your welcome. They are everything bagels. The trick is not burning the topping. Bagel boards are the trick there, but I get by without them. I'm just careful with the oven temp, I cook them at 450 for about 14 minutes.

Pauline Q.
posted over 3 years ago


Robert - what kind of clams did you use? Fresh? Canned? How much?

Thanks, and it looks fabulous!

Terri G.
posted over 3 years ago

I used canned baby clams and mixed them with parsley, garlic, and olive oil before topping the pizza. Fresh clams would have been better, but I decided to save some time.

- Robert   over 3 years ago


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