New Haven Apizza | Ooni Koda 16 | Tomato Pie | Homemade | Autolyse Dough Method | High Hydration %
Welcome to @cheftuan, and today we will be making #newhaven #apizza (ah-beetz). This is quickly becoming one of my favorite styles of pizza. Thin, crispy with nice charred edges. Dressed with a nice uncooked tomato sauce, seasoned with some salt and spiked with a little oregano.
One thing that makes New Haven pies different than a lot of pizzas in the US is that it is a high hydration percentage dough. That means it has a lot of water. Today, I will show you a method of making this high hydration dough that makes it easier to handle. No special tools will be needed. It just takes about 8-10 mins of total kneading time and 24 hours to proof in your fridge.
Autolyse just sounds intimidating, but I assure you, it is so easy and produces a high-quality dough, which results in a very tasty, crisp, and chewy dough. The advantages of the autolyse method are: creates a good quality dough. Makes handling high hydration percentage dough easier. Let's use higher hydration. Your crust will have a better texture.
Sauce Recipe:
* 28 oz can of San Marzano whole peeled tomatoes (or your favorite brand)
* 1-2 g of kosher salt (season to YOUR liking)
* 1 tsp crushed dried oregano
Steps:
1. Crush your tomatoes. Use the juice or just the tomatoes. It's all up to you.
2. Add salt
3. Crush and rub the dried oregano in the palm of your hands and add to the sauce
4. Stir to combine.
5. Taste and adjust seasoning if you need.
Dough Recipe: (makes approx three dough balls at 230 g each)
* 403 g bread flour (I use King Arthur because it's readily available for me).
* 278 ml water
* 9 g kosher salt
* 1 g instant dry yeast
Autolyse Method:
1. Add all the flour to a large mixing bowl.
2. Add 95% of the measured water to the flour. SAVE THE REST OF THE WATER
3. Mix the flour and water and form into a dough ball.
4. Knead until smooth.
5. Place dough ball into a bowl. Cover with plastic wrap and let rest for 1 hour to fully hydrate.
6. After one hour. DO NOT ADD FLOUR. Pour dough onto a clean work surface and gently press and flatten out the dough to about 12 inches across.
7. Sprinkle your kosher salt all around the dough. (If using large sea salt, crush, or grind the salt into smaller pieces, it'll help your salt dissolve into your dough.)
8. Fold the dough together so all the salt is inside the dough and knead for about 4-5 minutes or until you don't feel the salt in the dough.
9. Place back into the bowl, cover with plastic, and let rest for 20 minutes.
10. After 20 minutes, take the remaining water and combine it with the yeast.
11. Take you dough and spread it out. INSIDE the bowl and pour the yeast water mixture over the dough and knead. The dough will be very wet and seem to come apart, but keep kneading it AND DO NOT ADD FLOUR!!! Keep kneading for about 4-5 more minutes, picking it up and folding it onto itself. The dough will come together.
12. Roll into a tight ball. Place back into the bowl. Cover with plastic wrap and refridgerate for 24 hours.
13. Two hours BEFORE you want to cook your pizzas. Take your dough ball out and portion to 230g dough balls and let come to room temperature for AT LEAST two hours before making pizzas. This will allow the dough to relax and will be much easier to shape.
14. Shape and top your pizzas.
* Heat your Ooni to 720 F.
1. Launch your pizzas and then turn your flame down to as low as it will go. I achieve this by turning the knob in between HIGH and the OFF position.
2. Cook until your desired level of char.
3. Remove pizza and place on a wire rack for at least 5 seconds (my personal preference)
4. Plate, slice, and enjoy.
IF YOU DO NOT HAVE AN OONI:
1. Preheat your stone or steel in your oven until the surface temperature reaches at least 550-600F.
2. Launch your pizza. Let cook until the bottom is nice and crisp with some leopard spotting. This should take at least 6 minutes.
3. Turn on your broiler and brown the top until YOUR desired level of doneness
4. Plate, slice, and enjoy!
#apizza #tomatopie #ahbeetz #newhaven #newhavenstylepizza #pizza
Vous allez adorer les mini pizza ????avec cette recette spéciale????‼️ facile et prête en 60min ⏱
Essayez cette recette exceptionnelle de mini pizza turc sans sauce! extra moelleuse, avec une garniture riche et délicieuse. recette facile et rapide à faire.
si vous aimez, likez, abonnez vous et partagez Merci
Try this exceptional extra soft mini pizza recipe, with a rich and delicious filling. easy and quick recipe to make.
if you like, like the video, subscribe and share Thank you
Ingredients Pâte à pizza:
500g farine tout usage, 1 càs levure sèche(8gr), 1 càc sucre, 3 càs huile d’olive (50ml), sel, 300ml eau tiède
- Garniture
Viande hachée, oignon, Tomates, poivrons verts et rouge, persil, huile, pâte de tomate, sel, poivre, paprika, cumin, fromage mozzarella et jaune d’œuf avec un peu de lait pour la dorure.
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Ingredients Pizza dough:
500g all-purpose flour, 1 tbsp dry yeast (8gr), 1 tsp sugar, 3 tbsp olive oil (50ml), salt, 300ml lukewarm water
- Garnish
Minced meat, onion, Tomatoes, green and red peppers, parsley, oil, tomato paste, salt, pepper, paprika, cumin, mozzarella cheese and egg yolk with a little milk for the gilding.
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مقادير عجينة البيتزا:
500 جرام دقيق لجميع الأغراض ، 1 ملعقة كبيرة خميرة جافة (8 جرام) ، 1 ملعقة صغيرة سكر ، 3 ملاعق كبيرة زيت زيتون (50 مل) ، ملح ، 300 مل ماء فاتر
- حشو
لحم مفروم ، بصل ، طماطم ، فلفل أخضر وأحمر ، بقدونس ، زيت ، معجون طماطم ، ملح ، فلفل ، بابريكا ، كمون ، جبنة موزاريلا وصفار بيض مع قليل من الحليب للتذهيب.
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Ingredientes de la masa de pizza:
500 gramos de harina para todo uso, 1 cucharada de levadura seca (8 gramos), 1 cucharadita de azúcar, 3 cucharadas de aceite de oliva (50 ml), sal, 300 ml de agua tibia
- Adornar
Carne picada, cebolla, tomate, pimiento verde y rojo, perejil, aceite, pasta de tomate, sal, pimienta, pimentón, comino, queso mozzarella y una yema de huevo con un poco de leche para el dorado.
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Ingredienti dell'impasto della pizza:
500 grammi di farina 00, 1 cucchiaio di lievito secco (8 grammi), 1 cucchiaino di zucchero, 3 cucchiai di olio d'oliva (50 ml), sale, 300 ml di acqua tiepida
- Contorno
Carne macinata, cipolle, pomodori, peperoni verdi e rossi, prezzemolo, olio, concentrato di pomodoro, sale, pepe, paprika, cumino, mozzarella e un tuorlo d'uovo con poco latte per la doratura.
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Ingrediente pentru aluat de pizza:
500 de grame de făină universală, 1 lingură de drojdie uscată (8 grame), 1 linguriță de zahăr, 3 linguri de ulei de măsline (50 ml), sare, 300 ml de apă călduță
- Ornează
Carne tocată, ceapă, roșii, ardei verzi și roșii, pătrunjel, ulei, pastă de roșii, sare, piper, boia, chimen, brânză mozzarella și un gălbenuș de ou cu puțin lapte pentru aurire.
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Pizzateig Zutaten:
500 g Allzweckmehl, 1 Esslöffel Trockenhefe (8 g), 1 Teelöffel Zucker, 3 Esslöffel Olivenöl (50 ml), Salz, 300 ml lauwarmes Wasser
- Garnierung
Hackfleisch, Zwiebeln, Tomaten, grüne und rote Paprika, Petersilie, Öl, Tomatenmark, Salz, Pfeffer, Paprika, Kreuzkümmel, Mozzarella und ein Eigelb mit etwas Milch für die Vergoldung.
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Pizza hamuru malzemeleri:
500 gram çok amaçlı un, 1 yemek kaşığı kuru maya (8 gram), 1 tatlı kaşığı şeker, 3 yemek kaşığı zeytinyağı (50 ml), tuz, 300 ml ılık su
- Garnitür
Yaldız için kıyma, soğan, domates, yeşil ve kırmızı biber, maydanoz, sıvı yağ, salça, tuz, karabiber, kırmızı biber, kimyon, mozzarella peyniri ve biraz sütlü yumurta sarısı