New Haven style apizza, or “ah-beetz” is special and as a pizza-loving (and making) Chicagoan, I’m happy to admit it. Thin, “charred” (not burnt) crust. Vibrant, fresh, bare bones sauce. Simple, high-quality toppings. That’s that. Let's make it. 🤘🏻Adam

RECIPE: https://www.adamwitt.co/allrecipes/bl...
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STUFF I USE…
Pizza Stone (affiliate link): https://amzn.to/3OeGUCZ
Home-Kitchen Proofing Trays (affiliate link): https://amzn.to/3Qjk2nm
Oven (not affiliate link): https://us.gozney.com/products/dome
Dough Docker: https://amzn.to/3HeZWGQ
Wooden Pizza Peel (affiliate link): https://amzn.to/3NIcVn5
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TIMESTAMPS:
Welcome to Connecticut (0:00)
Interview with Max the Meat Guy (0:56)
Making the Dough (3:03)
Making the Sauce (4:39)
Prepping the Toppings (5:47)
Shaping the Dough (6:53)
Making Pizza in an Outdoor Pizza Oven (8:27)
Making Pizza in an Indoor Home Oven (12:16)
Final Thoughts (14:23)

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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

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