Welcome to New England Crust

There’s a moment on a good night when the Ninja Woodfire has been preheating for twenty minutes, the infrared thermometer reads about 540°F on the stone, and the first pizza goes in. Five minutes later it comes out golden, and the whole night settles in.

New England Crust is a place to write that down.

What we’ll cover

Three threads:

• Recipes. Cold-fermented dough made with Caputo 00, the pizzas we rotate through, and the regional styles New England actually has an argument about: New Haven tomato pie, South Shore bar pizza, Greek pizza, beach pizza, and the clam pie.
• The oven. We cook on a Ninja Woodfire OO101: electric, with pellets for smoke. It makes our pizza, and it also smokes pork shoulder and chicken, which matters when the menu wanders past pizza. Here’s why we chose it.
• Gear, honestly. What we actually use, what’s worth buying, and what’s a waste. When we mention gear we haven’t used ourselves, we say so.

The dough is the project. The oven is the season.

What we won’t do

We won’t pretend we’ve cooked on ovens we haven’t, and we won’t pretend a backyard oven is a Naples sidewalk. We’re cooking on a deck in New England, and that’s the whole point.

Glad you’re here. Pull up a chair.