The creation of a specific type of dough forms the foundation for a culinary style deeply associated with a particular city in Connecticut. This involves precise ratios of flour, water, yeast, and salt, combined with specific techniques in mixing, fermentation, and shaping. The result is a thin, crisp crust, often charred, characteristic of a regional pizza. For example, the hydration level is often higher than typical pizza dough, resulting in its signature texture.
This formulation is valued for its impact on the final product’s texture and flavor, offering a unique eating experience. The long fermentation process enhances digestibility and develops complex flavors. Historically, this approach reflects the traditions of Italian immigrants who adapted their recipes to available ingredients and local preferences, thereby establishing a distinct culinary identity for the region.
