Pursuing Pepe: Making New Haven-Style Pizza at Home

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After having a wonderful visit at Frank Pepe Pizzeria Napoletana in New Haven, Conn., I couldn’t wait to try to make New Haven-style pizza at home.

Pepe’s is considered the first of the New Haven-style pizza. It was followed in 1934 by Modern Apizza (originally named State Street Pizza) and in 1938 by Sally’s. While first considered a regional delicacy, New Haven-style pizza has been gaining in popularity and in accolades.

This New Haven-style pizza was popularized by Frank Pepe. It is similar to New York-style pizza, but with some important differences. New Haven-style pizza is cooked in a coal-fired oven. It is generally cooked longer, and its crust has a slight char to it.

The two videos below will show you how I made my New Haven-style pizza at home. The first one shows how I made the dough (I used Vito Iacopelli’s recipe, though I would cut the yeast in half if you try it), and the second is how I made two pizzas. (In time, a third video will be added. I made three small pizzas using the same dough: A pepperoni-bacon, an original tomato pie, and a pastrami pizza.)

Making the New Haven-style dough

Making the New Haven-style pizza at home

Note: This is part of a six-part series: Pursuing Pepe: The Frank Pepe Experience

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