Dissolve salt in water.

Add yeast and let sit for a minute to hydrate

Add all of flour and mix by hand into a shaggy mass of dough

Cover and rest for 20 minutes

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

Divide dough in thirds (approximately 275 grams each) and form into balls

Place dough balls on lightly floured sheet pan, dust tops with flour, cover tightly with plastic wrap, and refrigerate 24-48 hours

Remove from refrigerator ~90 minutes before making pizzas. Dough can be held at room temperature a few hours

Place dough ball in a bowl of flour and flip over so top and bottom are floured

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.

Place stretched dough on lightly floured peel

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.

Bake in a wood fired oven (mine is a FB Primavera) with a deck temperature ~850 F - 900 F. Dome the pie before removing.

Devour!