Great pizza starts with a great mixer.
The gentle, coordinated, rolling motion of a stationary spiral or fork auger, with the rotation of the mixing bowl, gives maximum control of ingredients blending, dough development, remains cooler and has a better end product.
Classic new haven style pizza
coal fired pizza
New Haven apizza (pronounced "ah-beets") is a Neapolitan-influenced pizza displaying a thin, crisp crust and chewy inside. It's traditionally baked in coal ovens, which adds a distinctive char to the crust. Sparse toppings mean diners won't find over-sauced, over-topped or over-cheesed pizza. Pizzas are also hand-formed, so pies lack a uniform shape.
Characteristics Includes:
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Well done - there should be some char
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Well fermented, flavorful crust
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Thin crust
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Well developed bake (5+min) = rigid slice
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Cheese is sliced rather than shredded
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Generous amounts of Pecorino
choose FROM COAL-BURNING OR HI-TEMP ELECTRIC OVENS
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Keepers of the flame......noteworthy examples of a quality New Haven Style Pizza
