Re: My hunt for the perfect commercial New Haven pie

Quote from: Davydd on November 10, 2024, 09:35:54 AMI’ve had Frank Pepe’s New Haven pie in New Haven. In my ignorant period I had no idea it was a distinct style since it was a simple cheese pizza. Later, I learned the details and attempted one just this week. The one thing I quickly learned is I couldn’t get the distinctive char in my home kitchen gas oven range at 550 degrees. They bake in a coal fired dome oven I believe at a higher heat. Not many pizzerias have coal fired ovens anymore and some have gone to gas fired but at a higher heat even in New Haven I believe.
I don’t believe the dough mix is anything special, flour, water, salt and yeast and some EV olive oil but they say a long ferment I assume at least the day before.  I think it is formed differently as it is thinner and the edge cornicione is less pronounced and charred compared to Hew York style. I don’t think it is as foldable as New York style.
I used Pecorino Romano grated cheese and NO Mozzarella and put it on uniformly nearly to the…