Golden White Clam Pizza New Haven Style
This White Clam Pizza captures the essence of New Haven-style pizza with its thin crust and savory clam topping. Perfect for seafood lovers and pizza enthusiasts alike.
Equipment
- 1 pizza stone for baking
- 1 Mixing Bowl large
- 1 Pizza Peel for transferring pizza
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp salt
- 3/4 cup warm water
Topping Ingredients
- 1 lb fresh littleneck clams cleaned
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes
Instructions
Preparation
- Combine flour, yeast, and salt in a large mixing bowl. Gradually add warm water and mix until a dough forms. Knead on a floured surface for 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours.
- Preheat the oven to 500°F with a pizza stone on the middle rack.
Topping Preparation
- Place clams in a pot with a bit of water. Cover and steam until they open. Remove the meat from the shells.
- In a skillet, sauté minced garlic in olive oil over medium heat until fragrant. Add clams and red pepper flakes. Stir to coat.
Assembly and Baking
- On a floured surface, roll the dough into a thin circle. Transfer to a pizza peel dusted with cornmeal.
- Spread the clam mixture evenly over the dough. Sprinkle with Parmesan cheese.
- Slide the pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden and the cheese is melted.
Serving and Storage
- Slice the pizza and serve hot, garnished with fresh herbs if desired.
- Wrap leftover slices in foil or place in an airtight container and refrigerate for up to three days.
Notes
Pro Tips: Use a pizza stone for a crispy crust. Let dough rise for full flavor. Ingredient Substitutions: Use canned clams if fresh are unavailable. How to Serve: Pair with a green salad or white wine. Storage & Freshness: Store in the fridge for up to three days. Make-Ahead Tips: Dough can be made ahead and refrigerated overnight.