Pizza dough
New Haven
Connecticut's own, baked in coal ovens hotter than anything else in America and taken deliberately to the char. Oblong rather than round, thin, dry and chewy, on a lean dough — no oil, no sugar — given two to four days in the cold.
65–70% · no oil · coal-fired char
Where the app starts
- Hydration
- 68%usual 59–72%
- Salt
- 2.4%
- Oil
- 0%
- Dough per pizza
- 340 gusual 280–420 g
- Oven temp
- 345 °C (653 °F)usual 260–430 °C
- Bake time
- 4 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
