New Haven Style Pizza
You can make the pizza dough ahead and keep in the refrigerator until you’re ready to eat. This dough produces a thin, chewy crust that is slightly charred on the edges. This recipe makes one 14-inch pizza. You can double or triple the recipe and refrigerate or freeze the extra dough for later.
Ingredients
- 1 cup warm water
- 1 Tablespoon sugar
- 1 Tablespoon active dry yeast
- 1 Tablespoon extra-virgin olive oil more for drizzling
- 2 cups all-purpose flour plus more if needed
- 1 Tablespoon kosher salt
- Handful of stoneground grits
- Pizza sauce and toppings of your choice - see link in Notes for my tomato sauce recipe
Instructions
- Preheat the oven to 500 degrees F.
- In a medium to large mixing bowl, add water, sugar and yeast. Allow the yeast mixture to sit for about 5 minutes. In another bowl, add the flour and salt and give it a few stirs.
- Stir in the olive oil and slowly stir in 2 cups of flour. Once it forms into a sticky ball, turn it out onto a floured surface and knead until you have a smooth dough ball. You may need a little extra flour, depending on the flour you are using. Cover with a tea towel for about 10 minutes.
- Sprinkle grits (cornmeal) on the surface of the pan or pizza stone you are using. I prefer a perforated 14-inch round pizza pan so air can circulate around it. See notes for a link to my favorite.
Notes
Basic Tomato Sauce recipe
My favorite pizza pan - this one allows air circulation for a crispier crust.
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