HOW TO MAKE NEW HAVEN PIZZA DOUGH AT HOME!!! скачать в хорошем качестве

HOW TO MAKE NEW HAVEN PIZZA DOUGH AT HOME!!!

New Haven–Style Pizza Dough (Apizza) Thin, chewy, lightly charred. No sugar. No oil. Just flour, water, salt, yeast, time, and heat. This recipe follows the traditional New Haven method—lower hydration, long fermentation, and high-heat baking—adapted for a home oven. 👇 Dough Recipe (1 large 16–18” pizza) • 300g bread flour (~2½ cups) • 180g water (¾ cup) • 6g fine sea salt (1 tsp) • 0.8g instant yeast (¼ tsp) 👇 Step-by-Step Method Dissolve yeast in water Mix in flour until shaggy Rest 20 minutes Add salt and knead until smooth and firm Cold ferment 24–48 hours Bring to room temperature, stretch by hand (no rolling pin) Bake on steel or stone at 550–600°F until lightly charred This dough is built for heat—crisp bottom, chewy bite, and the signature New Haven char. Comment if you want variations, scaling for multiple pies, or coal-oven-style home tips. Let’s cook something that lasts. 🍕🔥