New Haven Style Lobster Pizza

By: Gozney

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 3 hours and 30 minutes
Cook Time: 2-3 minutes

Ingredients

Makes: 2 x 14" pizzas

250g New Haven Dough Ball
450g cooked lobster knuckle and claw meat
225g unsalted butter
4 cloves garlic, peeled
60g low-moisture whole milk mozzarella
225g warm lobster meat
A pinch of chili flakes
A drizzle of olive oil
1 lemon, for spritzing
Handful of chopped parsley

For the Dough:

Use high-protein flour, around 14%
Increase hydration and reduce yeast and salt if adapting from a sourdough recipe

Recommended Equipment

Arc Essentials Bundle
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Acacia Wood Pizza Peel & Server
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Pizza Rocker
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Instructions

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Step 1

To prepare the clarified butter, melt the butter with the garlic cloves over low heat for 5 minutes. Strain through cheesecloth and a chinois or sieve. Reserve the garlic for topping.

Step 2

To prepare the lobster, place the cooked lobster meat in a bowl, cover with the warm clarified butter, and allow it to sit at room temperature for 3 hours.

Step 3

Preheat the Gozney to 450°C / 850°F. To build the pie, stretch the dough to 14”, then top each base with ½ cup / 60g of mozzarella, ½ the lobster meat, the reserved chopped garlic, and a pinch of chilli flakes. Drizzle with olive oil.

Step 4

Launch the pizza into the oven. Cook for 2–3 minutes, rotating as needed until golden and bubbling.

Step 5

To finish, spritz with fresh lemon juice, scatter with chopped parsley, and brush the crust generously with the remaining garlic butter. Serve hot and enjoy immediately.