I kept seeing comments pop up, as I watched the video, that were referencing the manner he cut the pizza. Before seeing these comments, he had my curiosity. After seeing several comments about his cutting method, now he had my attention. And boy, did he deliver 😂 perhaps he did it on purpose, as to not disclose sacred and highly coveted “pizza cutting/making secrets”. Maybe he was having an off day. For no particular reason, he chose chaos this day. And I’m here for it.
You are my hero! Would put this comment on all your videos. Grew up in No. Haven and moved to Jersey, this Jersey pizza is not bad, but far from good. Bought a pizza oven gonna make my own. Thank you.
@@wchops7578 me being a yankee has nothing to do with it, you have to use your head sometimes instead of being hand feed everything and being lazy...you have to put some amount off effort into your life....if that makes this a yankee response then I guess I'm guilty...
Looks great, I've been finding that, when at home making pizzas, putting the sauce on top of cheese helps its all come together nicely. And I've had less issues sliding pizza into oven
The nice thing about having a oven that size as you’ve got plenty of room to move the pizza around so it doesn’t burn. I have a smaller wood oven and I can only fit about 1, 14inch pie in it. I have to be very careful not to burn it when cooking New York style or New Haven style
Terrific! I got ideas on how to stretch the dough. I needed more flour when stretching it out and more semolina on the peel. I also like the idea of going from flour bath to peel.
That looks incredibly delicious! I love that you let your inner toddler cut the pizza into trapezoids and parallelograms and isosceles triangles and all that. Perfect symmetry might detract from the fantastic colors and flavor.
When you say you don’t gotta go to New Haven you can go to Millbury, do you mean Millbury Ma? If so Im right nearby and would pay for this pizza!! Looks awesome
I made my first apizza today and it was fabulous. Your videos were a huge( or “yuge”) inspiration to me in my new hobby. I have done Detroit style, New York style, Trenton style tomato pie, Neapolitan, you name it. But the New Haven apizza might be my favorite. A road trip is in my future, but for now the Gavones will have to do. Thanks man!
Hi, great pizza! I have been trying making pizza for thr first time on a gas pizza oven. For some reason my cheese burned before my dough cooks. Any suggestions? Thanks for sharin
I can literally smell and taste it threw the video this is the only way I like my pizza it blows my mind that all pizza isn't made like this to me it's the only way man do I wish I had an oven like this I'd eat pizza 3 times a day...
What kind of flour do you use? Is it primarily bread? Or combo with 00? And is your sauce cooked? Or is it raw tomato with some seasoning like a nap sauce?
If you go to our TH-cam Channel Pizza Gavones...all your answers are there....the dough recipe is there as is how to make it in your home oven on a steel plate/pizza stone and the sauce recipe...it's a three part series..
no sir...99% of apizza baked in CT in 2021 is NOT sourced by coal...of the 100's of pizzerias in CT only a handful use coal...there are many misunderstandings and over time we are looking to set the record straight...coal was only used in the 30's, 40's & 50's because it was cheap...once the deck ovens came out in the 50's coal became extinct...now, that is not to save coal is not great to bake an apizza in but it is far from the norm...join our FB group for more details on apizza...All About New Haven Style A'pizza
Yes, you can get 85-90% Check out our videos on our Channel. We have a series of 3 vids Part 1-3...Dough, baking in your home oven, making the sauce...any questions let me know...we also have a FB group with 11k members just on making, eating and discussing NH Style pizza called All About New Haven Style A'pizza
Too much oil.. And you really want to make sure you are getting the cheese and sauce super close to the edges, and keep the cheese and sauce lighter in the middle. The cheese and sauce will naturally move to the center. This makes it so that the pizza get even cheese and sauce throughout the entire pie, and the crust isnt just all dough. The best thing to have is a rotating hearth so you dont have to keep opening the hatch and letting out heat. But the pizza still does look great overall. I prefer real Parmagiano Reggiano.. It has a milder, nuttier, salty taste compared to Pecorino which is a stronger, stinkier cheese. I try to use a Mozz that isnt super dense as well. Lower moisture. What I love about Sally's and many of those New Haven style's, is how light they are. If your oil/sauce ratio is right, it will hydrate the cheese properly and you will get a great melt. Some of those heavier Mozz's retain a lot of water, and this is what causes flop. The less water the better!. A watery sauce and cheese combo is a recipe for pure flop!
yes you can, I think you can keep the dough frozen for a while, how long not 100% sure...weeks to a couple of months...there will never be anything better than fresh dough...a couple weeks would be OK too
If you go to our TH-cam Channel Pizza Gavones...the dough recipe is there as is how to make it in your home oven on a steel plate/pizza stone and the sauce recipe...it's a three part series..
99% of apizza is baked in a deck oven in 2021 or a brick oven with wood or gas. Modern uses gas, Sally's & Pepe's used coal along with Fuoco in Cheshire and Coal and Daises in Branford...everyone else uses a deck oven...ALL apizza regardless of fuel sources gets baked at 600-650...
you know that 99% of all NH Apizza is made in a deck oven right? There are roughly 6 pizzeria's in CT that are 100% coal...I get were you are coming from but char is not only from a coal oven...the coal is just a heat source like wood, gas, oil, etc.
@@PizzaGavonesyou're 100% correct, it's how it's done in New Haven, I know, I was born & raised there till I was 19 yrs old (almost 50 now). I have had them all down there. Moderns is still my favorite! 😎 👍 👊 🍻 The real cutting crime is when pizzerias cut pies into squares, just ain't right!! 😂
ya, most pizza does, flop is for people who don't know pizza or how to make it, it sounds good but 95% of pizza has flop unless it has not cheese or toppings or is thick
I had Pepe's and Modern's in New Haven and could not believe it. Firm thin crust, ample sauce but not 'saucy,' light cheese, and incredible flavor.
Thanks we at Pepe’s try our best!
I kept seeing comments pop up, as I watched the video, that were referencing the manner he cut the pizza. Before seeing these comments, he had my curiosity. After seeing several comments about his cutting method, now he had my attention. And boy, did he deliver 😂 perhaps he did it on purpose, as to not disclose sacred and highly coveted “pizza cutting/making secrets”. Maybe he was having an off day. For no particular reason, he chose chaos this day. And I’m here for it.
You are my hero! Would put this comment on all your videos. Grew up in No. Haven and moved to Jersey, this Jersey pizza is not bad, but far from good. Bought a pizza oven gonna make my own. Thank you.
Hope you enjoy
Gotta love a “how to make” video with no dough recipe lol
There’s a detailed dough recipe on the channel
or an idiot like you who doesn't know how to search for it
@@PizzaGavonesWhat a Yankee response
@@wchops7578 me being a yankee has nothing to do with it, you have to use your head sometimes instead of being hand feed everything and being lazy...you have to put some amount off effort into your life....if that makes this a yankee response then I guess I'm guilty...
@@charrednewhaven
Interesting cutting...
Looks great, I've been finding that, when at home making pizzas, putting the sauce on top of cheese helps its all come together nicely. And I've had less issues sliding pizza into oven
Excellent Ahbeetz, and that knuckle stretch is incredible with high hydration dough.
Thank you.
Love your channel.
thank you
The nice thing about having a oven that size as you’ve got plenty of room to move the pizza around so it doesn’t burn. I have a smaller wood oven and I can only fit about 1, 14inch pie in it. I have to be very careful not to burn it when cooking New York style or New Haven style
That looks sooooo good!
Thank you...
I love the video. But the replies to the comments are golden. Had me cracking up laughing.
You cut that pizza like a psycho.
that's how new haven pizzas are cut
I trusted him up until that point. What is that?
@fernandorichardson4479 that's how new haven cuts their pizza, more smaller non traditional slices
@@fernandorichardson4479 sorry about that, it's gonna ruin the rest of my day that I lost your trust...
Great how to videos...needed some of that great A'Pizza down here in Charlotte, NC!
Thanks for watching!
All the ingredients should be available outside of New Haven.
That looks amazing. Please invite me, my wife and kids over for some ah Beetz!! We are in Connecticut
Terrific! I got ideas on how to stretch the dough. I needed more flour when stretching it out and more semolina on the peel. I also like the idea of going from flour bath to peel.
Glad it was helpful!
Kjh
One salmonella everybody knows the rules
That looks incredibly delicious! I love that you let your inner toddler cut the pizza into trapezoids and parallelograms and isosceles triangles and all that. Perfect symmetry might detract from the fantastic colors and flavor.
What they do at Pepe's on Wooster Street
Beautiful !
Wow what an awesome rig!
I'm curious if one can patent a pizza recipe? Damn that looks tasty. How much for the oven?
Dough recipe, would love to try it
use the search in my channel, it's right there
Thats a good looking pie
Any tips on using an electric stove. Are there any commercial inserts one can use?
You deliver to Jersey ?....Killer pie
thank you, similar to Trenton Tomato pie for sure
What hydration are you using for your dough? Looks amazing!!
68-70, I have dough videos as well on my channel
Damn, that looks AMAZING.
Love your channel told all my friends. What brand Pecorino Romano do you use? Thanks for my question...
When you say you don’t gotta go to New Haven you can go to Millbury, do you mean Millbury Ma? If so Im right nearby and would pay for this pizza!! Looks awesome
I made my first apizza today and it was fabulous. Your videos were a huge( or “yuge”) inspiration to me in my new hobby. I have done Detroit style, New York style, Trenton style tomato pie, Neapolitan, you name it. But the New Haven apizza might be my favorite. A road trip is in my future, but for now the Gavones will have to do. Thanks man!
Great job!
Is that just plain olive oil? Or a blend of something?
That oil will caramelize the sauce am I wrong?
What happened to the dough recipe video I can’t find it any more
Looks like the bomb
Can I come over and have a slice or two?
Looking GOOD!
Looks good
What type of oil do you use?
10w-40
Can you please tell me where can I get the recipe for the dough??
I use King Auther bread flour the blue and white bag . In your opinion is that a good flour to use or should I be using something else ? Thanks.
I only recommend the KABF because it's a retail flour...General Mills Full Strength is a great commercial flour but usually only in 50 lb. bags...
what kind of tomato sauce is that is home made or store bought whats the brand name of it -also - what kind of oil did u put on top
Crushed canned tomatoes not sauce. Olive oil
I heard most of them use gm full strength bleached bromated flour
correct but you can't buy that flour at the grocery store...
@@PizzaGavones I have a guy in Brooklyn that sells it wholesale his name is Two words Tony
Bromated flour is carcinogenic, most states won’t even allow it.
dang looks great! what makes it distinctly new haven though?
Oh yes!
Thank you RIPF
It's back on the internet!! Remember seeing this a year ago
It's a long story...but yes, it's back :) You the Ausie from our group All About New Haven Style A'pizza?
@@PizzaGavones yes
I think its how i found the group
@@zackhogan3878what flour are you using for NH style in Oz Zack?
So if you only have an oven. Still bake at 575 degrees?? How about gas grill outside?
Regards
550-575, is the key for the plate soak for an hour...we have a separate video for gas grill pizza on our channel...
Hi, great pizza! I have been trying making pizza for thr first time on a gas pizza oven. For some reason my cheese burned before my dough cooks. Any suggestions? Thanks for sharin
I'm not who you wanted advice from, but try letting the stone get very hot, then turning down the flames
What I noticed was the beak flop, not crisp in the centre !
yeah too much flop - everyone knows the rules!
ya, it's junk, you have no idea about flop but it's OK, Portnoy knows less...good luck
I can literally smell and taste it threw the video this is the only way I like my pizza it blows my mind that all pizza isn't made like this to me it's the only way man do I wish I had an oven like this I'd eat pizza 3 times a day...
for the love of abeeetz, please sync the volume between your mic and any media
sorry about that, next time I'll do a better you for you ingrate
What kind of flour do you use? Is it primarily bread? Or combo with 00? And is your sauce cooked? Or is it raw tomato with some seasoning like a nap sauce?
If you go to our TH-cam Channel Pizza Gavones...all your answers are there....the dough recipe is there as is how to make it in your home oven on a steel plate/pizza stone and the sauce recipe...it's a three part series..
Save my a few slices I'm on my way !
Any printable versions of Frank's recipes?
Oven temperature?
600F
Wow! 😍
One bite “Everybody knows the rules” looks like a 7.5
agree, not enough crunch and too greasy.
Portnoy doesn't know his a$$ from a tuna can, I don't care what score you give it...
6.9
Nice!! Thanx for sharing!!
you cut that pizza like you have human body parts in your deep freeze
Amazing
Thank you! Cheers!
That looks incredible but I was under the impression apizza can only be called apizza if cooked with coal fire. 🤔
no sir...99% of apizza baked in CT in 2021 is NOT sourced by coal...of the 100's of pizzerias in CT only a handful use coal...there are many misunderstandings and over time we are looking to set the record straight...coal was only used in the 30's, 40's & 50's because it was cheap...once the deck ovens came out in the 50's coal became extinct...now, that is not to save coal is not great to bake an apizza in but it is far from the norm...join our FB group for more details on apizza...All About New Haven Style A'pizza
@@PizzaGavones what’s the group? I want to learn how to bake apizza in California
@@matthewhernandez9067 All About New Haven Style A'pizza FB Group but all the DIY videos are on this channel
Would love to try the pizza recipe if you’re willing to share thank you
damn. is it possible to make this in a regular oven?
Yes, you can get 85-90% Check out our videos on our Channel. We have a series of 3 vids Part 1-3...Dough, baking in your home oven, making the sauce...any questions let me know...we also have a FB group with 11k members just on making, eating and discussing NH Style pizza called All About New Haven Style A'pizza
Too much oil.. And you really want to make sure you are getting the cheese and sauce super close to the edges, and keep the cheese and sauce lighter in the middle. The cheese and sauce will naturally move to the center. This makes it so that the pizza get even cheese and sauce throughout the entire pie, and the crust isnt just all dough. The best thing to have is a rotating hearth so you dont have to keep opening the hatch and letting out heat. But the pizza still does look great overall. I prefer real Parmagiano Reggiano.. It has a milder, nuttier, salty taste compared to Pecorino which is a stronger, stinkier cheese. I try to use a Mozz that isnt super dense as well. Lower moisture. What I love about Sally's and many of those New Haven style's, is how light they are. If your oil/sauce ratio is right, it will hydrate the cheese properly and you will get a great melt. Some of those heavier Mozz's retain a lot of water, and this is what causes flop. The less water the better!. A watery sauce and cheese combo is a recipe for pure flop!
The is no apostrophe in Apizza.
Why did you cut that pie like an absolute serial killer
New Haven cut it's called, look it up
@@PizzaGavones No.
you have to have something better to do no?
Why did you cut it like that
it's a New Haven thing, no where else in the World
Can you make the dough in advance and freeze it? If so, how long will the dough last in the freezer? Thx!
yes you can, I think you can keep the dough frozen for a while, how long not 100% sure...weeks to a couple of months...there will never be anything better than fresh dough...a couple weeks would be OK too
According to the internet, 3 months in the freezer.
Dough recipe?
If you go to our TH-cam Channel Pizza Gavones...the dough recipe is there as is how to make it in your home oven on a steel plate/pizza stone and the sauce recipe...it's a three part series..
the broken pieces of cheese just ruined it for me
sorry, I'll try better next time for you
"moots-a-rell" LOL
One bite, everybody knows the rules.
I can smell that from here.
That's not charcoal though
99% of apizza is baked in a deck oven in 2021 or a brick oven with wood or gas. Modern uses gas, Sally's & Pepe's used coal along with Fuoco in Cheshire and Coal and Daises in Branford...everyone else uses a deck oven...ALL apizza regardless of fuel sources gets baked at 600-650...
Love you channel. Quick question. What brand of flour do you use?
watch my dough video on this channel, all answers there
Great video. Then you cut it... What.. The... F**k..😂
Pizza looks incredible! That was the most fucked up pizza cut job I've ever seen though.
it's a New Haven thing...no where else in the World
You must have never had apizza from New Haven then 😆 his cut was dead on.
@@truckpilot01 amen, brother...you either get it or you don't...
Little too limp for me, I like crunchy.
None of your videos give a tutorial on how to make the dough! Please do a video on making pizza dough..
Absolutely false! The dough was my first video, check out the channel...December 24, 2021 was the date I dropped it...
Way to much grease
Once it cools down, the grease solidifies
sorry about that, I'll do better next time for you, thanks...have a great day
Good but need coal for the char taste to be authentic
you know that 99% of all NH Apizza is made in a deck oven right? There are roughly 6 pizzeria's in CT that are 100% coal...I get were you are coming from but char is not only from a coal oven...the coal is just a heat source like wood, gas, oil, etc.
@@PizzaGavones that is why I do Wooster Square, Pepe’s Fairfield or Sally’s Stamford. Btw Pepe’s Yonkers sucks
Peezyolo…..
9:00 Bro you should really learn how to slice pizzas, you just obliterated that ..
or you should learn about the New Haven cut, it's how its done on Wooster Street in New Haven...or maybe it's just me, I'm not that bright
@@PizzaGavonesyou're 100% correct, it's how it's done in New Haven, I know, I was born & raised there till I was 19 yrs old (almost 50 now). I have had them all down there. Moderns is still my favorite! 😎 👍 👊 🍻
The real cutting crime is when pizzerias cut pies into squares, just ain't right!! 😂
the way you cut the pizza actually hurt me, it just makes no sense. now i am kidding, but seriously, why?
tradition on Wooster street in New Haven, CT..called "the New Haven cut"
i actually think the random slices are better, everyone gets a different slice its more fun
I believe it was originally so the little kids could have smaller slices they could handle
Way too oily.
sorry about that, if you send me your address I'll send you your time back
@@PizzaGavones No worries, I shoved a loaf of bread in my mouth and it soaked up the oil after a couple of days.
@@Urbanhandyman sounds about right
I hate you for cutting the pie like that
sorry, I'll try better next time
I don’t believe it
smoke and mirrors, I don't believe it either....voodoo
its FLOPPIN
ya, most pizza does, flop is for people who don't know pizza or how to make it, it sounds good but 95% of pizza has flop unless it has not cheese or toppings or is thick
Where’s the recipe ??
use the search on my channel
way to much oil
sorry about that, if you send me your address I'll send you your time back
@@PizzaGavones LOL. You should also send him a book on basic grammar. Great looking pizza man. Gotta love the armchair pizza makers.