New Haven / American · Mains
New Haven Style Apizza (Frank Pepe Pizzeria Napoletana–Inspired)
Frank Pepe Pizzeria Napoletana–Inspired New Haven apizza is the closest thing in America to the original Neapolitan ideal — coal-fired, thin, charred at the edges, and deeply simple.
Ingredients
Serves 4- 183g (\~10.5 cups) GM Full Strength or King Arthur Bread Flour
- 124g Room-temperature water
- ¾g Instant dry yeast (jar, not packets)
- 4 ⅛g (scant 1 tsp) Fine sea salt
- ½ can(\~200 g) Italian whole peeled tomatoes (Cento, Stanislaus 7/11, or Alta Cucina)
- 3–4 oz Low-moisture whole-milk mozzarella (Boar's Head deli-sliced, Calabro, or Polly-O)
- To taste Domestic romano cheese (a healthy sprinkle)
- To taste Extra-virgin olive oil (drizzle in a spiral)
Method
- 01
**MIX THE DOUGH:** Combine flour and salt in a small bowl. In a larger bowl, combine water and yeast. Pour dry into wet and mix until no dry patches remain.
- 02
**KNEAD:** Turn onto floured counter. Knead until smooth. Rest 10–15 minutes between cycles if needed.
- 03
**BALL AND PROOF:** Shape into a ball and proof in a lightly oiled covered container at room temperature for 8 hours (ideally tripled).
- 04
**PREPARE THE OVEN:** Place baking steel/aluminum plate on rack 6–7 inches from broiler. Preheat on highest setting (with convection) for 60–80 minutes.
- 05
**PREPARE THE SAUCE:** Crush whole peeled tomatoes by hand. Do not cook. Season with salt or sugar to taste if needed.
- 06
**STRETCH THE DOUGH:** Dust peel with flour. Flatten ball with palms, work out to 14-inch round.
- 07
**DRESS THE PIZZA:** Spread thin layer of crushed tomatoes. Lay on mozzarella (or skip for tomato pie). Sprinkle romano. Drizzle olive oil. Shake peel to confirm it moves freely.
- 08
**BAKE:** Launch onto hot steel. Turn broiler on after 60 seconds (off after 1 min, on for remainder). Rotate 180° every minute. Bake \~5 minutes until aggressively charred.
- 09
**REST AND SERVE:** Remove to cooling rack. Rest 5 minutes. Transfer to pan, cut, and serve.