By eatmundo · July 5, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Flatbread & pastry44 recipes from 13 countries
New Haven Apizza is a thin-crust, coal-fired pizza originating from New Haven, Connecticut. Known for its distinctively charred, chewy crust and minimalist toppings, it offers a truly authentic American pizza experience, often featuring a simple tomato sauce or fresh mozzarella.
According to eatmundo's ingredient comparison, the closest dish to Authentic New Haven Apizza from another cuisine is Focaccia Barese (Italy): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the dough: Stir 7 g active dry yeast into 325 ml warm water and let it stand for 5 minutes until foamy. In a large bowl, combine 500 g flour and 10 g salt, add the yeast water and 1 tablespoon of the olive oil, and mix. Knead for 8-10 minutes until smooth and elastic; the dough will be slightly sticky. Cover and let rise in a warm place for at least 1 hour, or until doubled. Punch the dough down, divide it into 2 equal balls, cover and let them rest for 15 minutes.
- 2
Preheat the oven and prepare the first pizza: Preheat your oven to its highest setting (500-550°F / 260-290°C) with a pizza stone or steel for at least 30 minutes. Mix the 400 g crushed tomatoes with 2 g salt and 1/2 teaspoon of the dried oregano. On a floured pizza peel, stretch one dough ball into a thin, elongated oval 35 cm long. Spread half of the sauce evenly over the dough, leaving a small border, and drizzle with 1/2 tablespoon olive oil.
- 3
Bake: Slide the pizza from the peel onto the preheated stone/steel. Bake for 8-10 minutes, or until the crust is lightly charred and crisp.
- 4
Add cheese and finish: Remove from the oven, sprinkle with 100 g shredded mozzarella and 1/4 teaspoon dried oregano. Return to the oven for another 2-3 minutes, until the cheese is melted and bubbly. Slice and serve hot. Repeat Steps 2-4 with the second dough ball, the remaining sauce, 1/2 tablespoon olive oil, 100 g mozzarella and 1/4 teaspoon oregano. This makes 2 pizzas, serving 4.
Frequently Asked Questions
What is New Haven apizza?
New Haven apizza is a style of thin-crust pizza originating from New Haven, Connecticut. It consists of a charred, elongated dough topped with tomato, oregano, oil, and mozzarella, often served as a main meal.
What type of flour is best for Authentic New Haven Apizza dough, and what's the recommended fermentation process?
This recipe uses all-purpose flour, which gives a crisp, slightly chewy crust. A high-protein bread flour will make it chewier. For more flavor, after dividing the dough you can refrigerate the balls for 24-72 hours (cold fermentation). Let them come to room temperature before stretching.
What is the optimal oven temperature and cooking time to achieve the characteristic charred crust of New Haven Apizza?
Preheat your oven and a pizza stone or steel to its maximum temperature, typically 500-550°F (260-290°C), for at least 30 minutes. Bake each pizza for 8-10 minutes until the crust is crisp and slightly charred, then add the cheese and bake for 2-3 minutes more.
What kind of tomatoes and cheese are essential for an authentic New Haven Apizza sauce and topping?
For the sauce, use crushed tomatoes, seasoned simply with salt and oregano. For the topping, use shredded low-moisture mozzarella.
How can I prevent the crust of my New Haven Apizza from becoming soggy or lacking crispness?
Ensure your pizza stone or steel is intensely hot before launching the pizza, providing immediate heat to the base. Also, avoid using excessive amounts of sauce or overly wet toppings, which can release moisture and steam the crust.