New Haven Tomato Pie Apizza
The original Wooster Street style pie: a thin, blistered crust topped simply with crushed tomatoes, grated cheese, and olive oil.
- Prep
- 30 min
- Cook
- 8 min
- Total
- 38 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Pizza stone
- •Pizza peel
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18
- carbs
- 60
- protein
- 16
- calories
- 480
Instructions
- 1
Mix the flour, water, yeast, olive oil, and salt to form a dough. Knead until smooth.
- 2
Let the dough rise for 4 hours at room temperature or overnight in the fridge.
- 3
Preheat the oven and pizza stone to the highest setting for 45 minutes.
- 4
Stretch the dough thin on a floured peel. Spread crushed tomatoes all the way to the edge.
- 5
Scatter the torn mozzarella, grated pecorino, oregano, and garlic over the sauce.
- 6
Slide the pizza onto the hot stone. Bake 6-8 minutes until the crust is deeply charred.
- 7
Take it out and slice into squares. Serve hot.
Chef's tips
Crush San Marzano-style tomatoes by hand for the sauce. Use only a little cheese so the crust stays crisp.
Storage
Keeps refrigerated for 1-2 days in an airtight container.
Reheating
Reheat directly on an oven rack at 425°F for 5-7 minutes.
Common mistakes to avoid
- •Adding too much sauce, which keeps the crust from charring
- •Skipping the long dough rise, which makes the crust dense
Serving suggestions
Cooked New Haven Tomato Pie Apizza?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Connecticut
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
