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White Clam Pizza Recipe

Sep 19, 2016Posted by guestchefPrint

clampizza

White Clam Pizza recipe submitted by Contest contributor Adam.

White Clam Pizza
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My attempt at recreating the amazing white clam pizza at Frank Pepe's in New Haven, CT
Servings Prep Time
One 12 inch Pizza 24 hours, 60 seconds
Cook Time Passive Time
60 seconds 24 hours
Servings Prep Time
One 12 inch Pizza 24 hours, 60 seconds
Cook Time Passive Time
60 seconds 24 hours
White Clam Pizza
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My attempt at recreating the amazing white clam pizza at Frank Pepe's in New Haven, CT
Servings Prep Time
One 12 inch Pizza 24 hours, 60 seconds
Cook Time Passive Time
60 seconds 24 hours
Servings Prep Time
One 12 inch Pizza 24 hours, 60 seconds
Cook Time Passive Time
60 seconds 24 hours
Ingredients
Pizza Dough (Can be scaled up)
Topping
Servings:
Units:
Instructions
Make Dough
  1. Dissolve salt in water.
  2. Add yeast and let sit for a minute to hydrate
  3. Add all of flour and mix by hand into a shaggy mass of dough
  4. Cover and rest for 20 minutes
  5. Knead on a lightly floured counter for a few minutes until smooth, form into a ball, place in a lightly oiled container, cover, and let bulk ferment at room temperature (~70 F) for two hours
  6. Divide dough in thirds (approximately 275 grams each) and form into balls
  7. Place dough balls on lightly floured sheet pan, dust tops with flour, cover tightly with plastic wrap, and refrigerate 24-48 hours
  8. Remove from refrigerator ~90 minutes before making pizzas. Dough can be held at room temperature a few hours
Form and Bake Pizzas
  1. Place dough ball in a bowl of flour and flip over so top and bottom are floured
  2. On a counter top or board flatten dough with finger tips, leaving a 1/2 inch rim around circumference. Flip over and repeat. On back of knuckles gently stretch dough evenly until 12 inches in diameter.
  3. Place stretched dough on lightly floured peel
  4. Spread pecorino romano evenly over dough, leaving outer 1/2 inch clear. Scatter clams evenly over dough. Sprinkle garlic and oregano all over. In a circular motion starting in the center and moving out, drizzle olive oil on top.
  5. Bake in a wood fired oven (mine is a FB Primavera) with a deck temperature ~850 F - 900 F. Dome the pie before removing.
  6. Devour!

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