Pepe's New Haven Style Pizza Recipe

Note: You will need a Standard Home Oven for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 648 g 22.9 oz Bread Flour
Water 58% 376 g 13.3 oz Water
Yeast or Starter 0.5300% 3.436 g 0.121 oz Instant Dry Yeast
Salt 1.87% 12.12 g 0.43 oz Salt
Oil/Lards/Shortening 0.00% 0.0 g 0.0 oz -No Oils Needed
Sugar 0.00% 0.000 g 0.0 oz -No Sugar Needed
Other 0.00% 0.00 g 0.0 oz -No Others Needed
Totals   1040 g 36.68 oz  


* The above ingredients will yeild 4 doughballs of 260 grams each.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

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See ounces to grams conversion here.


Instructions from the forum thread:

The instructions on the thread cited below call for Full Strength brand flour.

Makes 3 17.5" pizzas:

Full Strength Flour (100%): 907.84 g | 32.02 oz | 2 lbs
Room Temp Water (58.04%): 526.91 g | 18.59 oz | 1.16 lbs
IDY (.53%): 4.81 g | 0.17 oz | 0.01 lbs | 1.6 tsp | 0.53 tbsp
Salt (1.87%): 16.98 g | 0.6 oz | 0.04 lbs | 3.04 tsp | 1.01 tbsp
Total (160.44%):1456.53 g | 51.38 oz | 3.21 lbs | TF = 0.0712
Single Ball: 485.51 g | 17.13 oz | 1.07 lbs

Measure dry (no yeast). Measure wet (+ yeast). Mix wet to dissolve yeast. Dry into wet. Mix, on lowest speed, in a spiral mixer 7 minutes, scraping down sides every few minutes. Dough consistency should be between cottage cheese and smooth. Scale. Ball and place in lightly oiled dough pans. Refrigerate two days. Remove from fridge 3 hours before baking. Total time between making the dough and baking should be as close as possible to 48 hours. Dough should be just touching the sides of the container after removing from fridge. If not, use more yeast next batch. If it's risen up the container sides, use less yeast.

Bake on steel plate positioned on the highest oven shelf (4" from broiler) with a foil wall around the plate tilted at an angle to bounce radiation from the broiler towards the edge for of the pie. Pre-heat plate for 60 minutes at 550.

Dust wooden peel with 33/33/33 flour/semolina/corn meal
Stretch skin"
finger press/rim form
edge stretch (this is critical)
knuckle stretch

to around 18" (it will spring back a bit) and place on peel

Quickly dress the pizza, shaking between each topping to make sure the skin doesn't stick
Wait 1 minute
Turn on broiler
Wait 1 minute
Rotate pizza 180 deg. with metal peel
Crack oven door if broiler shuts off. Broiler should be on for about 80% of the 7-8 minute bake.
Turn every 1.5 minutes, checking bottom color and top.
Retrieve, using metal peel, onto cooling rack
Allow to cool 8 minutes
Transfer to 18" metal pizza pan
Slice and serve

Cheese is sliced whole milk Boar's Head but any quality wholesale brick cheese will work. Sauce is ROA1 code tomatoes with a little salt. As far as I can tell, both the Sclafani's and the Cento Italian tomatoes have this code. Non meat pies get a drizzle of evoo. Everything gets a liberal dusting of Romano.

Dialing in the right amount of broiler time will take some trial and error. Also, the 550 preheat direction is for an oven that runs a bit on the cool side. The steel plate should be around 540 for the bake. If your oven runs hotter, you might want to go with a 525 pre-heat.

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.