20m
- Whisk water (68%) and IDY (0.5%).
- Combine with high-protein bread flour (100%) and mix until a shaggy mass forms.
- Rest covered for 20 minutes to allow full hydration of the high-gluten flour.
Wooster Street
Coal-kissed, chewy, high-gluten New Haven Apizza
Inspired by Sally's Apizza on New Haven's iconic Wooster Street. Defined by a high-protein bread flour dough (12.7%–14% protein), 68% hydration, an extensive 72–96 hour 'New Haven Cure' cold fermentation, and a rustic oblong shape baked hot to produce a distinctively rigid yet chewy structure with coal-kissed rim char.
Calculator
Target Pie Size
Target Diameter
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2
Dough per pizza--
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 100% | ||
| Water | 68.0% | ||
| Fine Sea Salt | 2.8% | ||
| IDY | 0.50% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Milled San Marzano Tomatoes | 1.10 | ||
| Finely Grated Pecorino Romano | 0.350 | ||
| Hand-Torn Whole Milk Mozzarella (Optional) | 0.750 | ||
| Fresh Shucked Littleneck Clams (White Clam) | 0.850 | ||
| Extra Virgin Olive Oil & Minced Garlic | 0.150 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature575°F
Bake Time6-8 min
SurfacePreheated Baking Steel on Top Rack
Preheat steel on top rack at 550°F for 60 mins. Dust peel with flour/cornmeal for gritty bottom texture. Bake 6 to 8 minutes, switching broiler to HIGH for the final 2 minutes to achieve coal-kissed black leopard char on rim.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
10m
- Add 2.8% fine sea salt.
- Knead by hand or low-speed mixer for 8 to 10 minutes until smooth, elastic, and satiny.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
- Bulk ferment at room temperature for 2 hours.
- Divide into 400g balls, round tightly, and cold-ferment in sealed containers in the refrigerator for 72 to 96 hours (3–4 days).
- This cure develops deep flavor and charred rim structure.
2h
- Remove dough 2 hours before baking to reach room temperature.
- Dust peel with flour and cornmeal for signature gritty bottom micro-texture.
- Stretch by hand into a thin, rustic oblong shape (approx. 14–16 inches long).
- A perfect circle is not New Haven.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- For original Tomato Pie: spread a heavy layer of milled San Marzanos, fine dusting of Pecorino Romano, and Extra Virgin Olive Oil drizzle (NO mozzarella).
- For White Clam: drizzle Extra Virgin Olive Oil and minced garlic, light mozzarella, fresh shucked littleneck clams, and dried oregano.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
8m
- Launch oblong pie onto preheated baking steel on the top rack at 550°F.
- Bake for 6 to 8 minutes total, engaging the broiler on HIGH for the final 2 minutes to achieve the authentic coal-kissed black blistered char on the cornicione.
- Transfer to a cutting board.
- Crust should be rigid enough to hold its weight when folded in half, with a slight tip droop.
- Squeeze fresh lemon over clam pies and serve hot.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment72-96h
Final Proof2h
20-min dough rest, 8-10 min knead, 2-hour ambient bulk ferment. Portion into 400g balls and cold ferment for 72 to 96 hours ('New Haven Cure'). Temper 2 hours at room temp before stretching.