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New Haven style apizza

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  • New Haven style apizza

    Finished my ambitious oven project end of August this year in about 4 weekends. I have cooked 9 times in it to date. Just getting around to posting some photos of my " abeetz" as we call it in the New Haven area. Arguably have access the highest quality ingredients. Enjoy

  • #2
    The beauty! Pizza on an open fire is the tastiest thing you can think of. The pizzas from the electric oven were not at all close in taste and aroma. I love baking pizza with plum sauce and cheeses in the oven. The combination of mozzarella, pazmesan and dor blue gives the best taste.

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    • #3
      My brother-in-law lives in Meridan and works in New Haven. We’ve been up to visit and he has taken us to Sally’s, Pepe’s and Modern. All FANTASTIC in their own way. I bet yours can compete with the best! I hope my new build can turn out a great tasting pie as well. Fingers crossed.

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      • #4
        Originally posted by NoHa_abeetz View Post
        Finished my ambitious oven project end of August this year in about 4 weekends. I have cooked 9 times in it to date. Just getting around to posting some photos of my " abeetz" as we call it in the New Haven area. Arguably have access the highest quality ingredients. Enjoy
        That looks great!

        If I can offer a tiny bit of advice: Make your fire / move your coals to one side (left or right, it does not matter). That will gie you a clean, easy to use cooking surface on the other side and front to back in your oven which makes for better heat distribution (convection works better) and easier cooking as you're not running the risk of pushing the pizza into the coals and ashes.
        My 42" build: https://community.fornobravo.com/for...ld-new-zealand

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