Entree: United States – Connecticut (New England) – New Haven-Style Pizza

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 1 hr 30 min

Total 1 hr 40 min

Ingredients

- Dough
  - 3 1/4 cups (420 g) high-protein bread flour or tipo 00
  - 1 1/8 cups (270 ml) warm water, about 95–105°F (35–40°C)
  - 1 tsp (4 g) instant dry yeast
  - 1 tsp (5 g) granulated sugar
  - 1 1/4 tsp (7 g) fine sea salt
  - 1 tbsp (15 ml) extra-virgin olive oil
  - Semolina or fine cornmeal for dusting, as needed
- Tomato sauce (for classic New Haven red "plain")
  - 1 (14 oz) can (400 g) whole peeled tomatoes, crushed by hand
  - 1 tsp (1 g) dried oregano, plus extra for finishing
  - 1/2 tsp (2 g) fine sea salt
  - 1 tbsp (15 ml) extra-virgin olive oil (optional)
- Cheese & finishing
  - 1/2 cup (50 g) finely grated Pecorino Romano (for sprinkling)
  - 1–2 tbsp (15–30 ml) extra-virgin olive oil, for drizzling
- White clam variation (optional, iconic New Haven topping)
  - 12 oz (340 g) canned littleneck clams, drained and roughly chopped (meat weight)
  - 3 cloves (9 g) garlic, minced
  - 2 tbsp (30 ml) extra-virgin olive oil
  - 2 tbsp (8 g) chopped fresh flat-leaf parsley
  - Pinch red pepper flakes (optional)
  - Lemon wedges, for serving
- Equipment notes
  - Pizza stone or baking steel (preheated); pizza peel; heavy-duty oven or outdoor pizza oven/broiler for very high heat

Instructions

Short Description:
A thin, coal-fired–style pizza (locally called "apizza") with a paper-thin, blistered crust, bright tomato sauce, a dusting of pecorino, and oregano; optionally finished as the iconic white clam pizza. This recipe reproduces the crisp, slightly charred New Haven texture at home.

Regional Notes:
New Haven-Style Pizza is defined by a coal-fired, very hot bake that yields a thin, crispy, slightly charred crust and minimalist toppings—commonly tomato sauce, oregano, and grated pecorino. The region’s famous variation is the white clam pizza (no tomato), topped with littleneck clams, garlic, olive oil, and grated pecorino.

1. Make the dough: combine warm water, yeast, and sugar in a bowl; let sit 2–3 minutes until slightly foamy. Add flour and salt, then olive oil. Mix until a shaggy dough forms.
2. Knead and rest: knead by hand or with a stand mixer fitted with a dough hook for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1 to 1 1/2 hours. For better flavor, refrigerate covered for 8–24 hours and bring to room temperature before shaping.
3. Prepare the sauce: while dough rises (or during final proof), crush the canned tomatoes by hand into a bowl; stir in dried oregano, salt, and olive oil if using. Keep sauce chunky and bright—New Haven sauce is simple and not heavily cooked.
4. Preheat oven and surface: for best New Haven-style char, preheat a pizza stone or baking steel on the middle-to-top rack at the oven’s highest setting (500–550°F / 260–290°C) for at least 45 minutes. If you have an outdoor or coal-fired pizza oven, preheat per manufacturer instructions to very high heat (700°F/370°C or higher) for the authentic char.
5. Portion and shape: divide dough into one large 12–14" pizza (for 4 servings) or two smaller pizzas. On a well-floured surface, gently press and stretch each ball into a thin round, leaving a slightly thicker rim. Do not overwork—retain some air for blistering.
6. Assemble classic "plain" New Haven (tomato) pizza: dust a pizza peel with semolina or cornmeal. Transfer shaped dough to the peel. Spread 1/2 to 2/3 cup (120–160 ml) crushed tomato sauce over the surface, leaving a small rim. Sprinkle 1/2 cup (50 g) grated pecorino evenly, pinch of dried oregano, and a light drizzle (about 1 tbsp / 15 ml) of olive oil.
7. Assemble white clam variation: for white clam pizza, do not use tomato sauce. Brush the dough lightly with 1 tbsp (15 ml) olive oil, evenly scatter the chopped clams and minced garlic, sprinkle 1/2 cup (50 g) grated pecorino, a pinch of red pepper flakes if desired, and drizzle 1 tbsp (15 ml) olive oil.
8. Bake — home oven method: slide pizza onto the preheated stone or steel and bake 6–10 minutes at 500–550°F (260–290°C) until crust is blistered, charred in spots, and cheese is set. If your oven has a broiler, you may finish under the broiler 1–2 minutes to encourage top char—watch closely to avoid burning.
9. Bake — coal-fired or very-high-heat ovens: in a coal-fired or professional pizza oven at higher temps, the pizza will cook very quickly (2–6 minutes). Rotate frequently for even charring.
10. Finish and serve: remove pizza, sprinkle a little extra grated pecorino and a pinch of dried oregano, and let rest 1–2 minutes. For white clam pizza, finish with chopped parsley, an extra drizzle of olive oil, and lemon wedges for squeezing over slices.
11. Slice and enjoy: cut into 6–8 wedges. Serve hot as a main course; the thin, crisp crust and modest toppings are intended to be the focus—true to New Haven tradition.