New Haven-Style Pizza
Tomato Sauce, Mozzarella, Parmigiano Reggiano, Pepperoni
Chef Adrian Chelette of Nighthawk Napoletana | New Orleans
“This is our nod to a classic New Haven pie. We have modified it to align with our belief that all pizza should be naturally leavened and made with great flour. We use King Arthur’s Sir Lancelot and Sir Galahad flours in house. The quality is unmatched. This pizza is our love letter to Sally’s Apizza and Modern Apizza in New Haven, two of our favorites. King Arthur flours have always been high value in our kitchen and continue to make great products.” —Chef Adrian Chelette
Adapted by StarChefs | october 2024 | Photo: Sam Hanna
INGREDIENTS
Dough:
250 grams King Arthur Sir Galahad flour
12 grams sourdough starter
7 grams fine sea salt
To Assemble and Serve:
Yield: One 16-inch pizza
170 grams tomato sauce
170 grams low moisture mozzarella
85 grams grated Parmigiano Reggiano
170 grams pepperoni
Fine sea salt
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour and 162 grams water. Mix 4 minutes on low speed, or until all flour is incorporated. Loosely cover and let sit 2 hours at room temperature. Uncover and return to stand mixer. Add starter and mix 15 minutes on low speed. Add salt and mix additional 5 minutes, or until dough passes the windowpane test. Divide dough into 430-gram portions. Transfer to airtight containers and refrigerate overnight.
To Assemble and Serve:
Heat wood-fired oven to 800°F. Place 1 portion Dough on a lightly floured work surface. Stretch into a 16-inch round. Top with an even layer tomato sauce followed by cheeses and pepperoni. Season with salt. Bake 4 minutes, rotating if necessary to ensure even browning. Cut into 8 slices and serve.
