New Haven White Clam Pizza
A traditional New Haven-style pizza featuring fresh clams, garlic, and a hint of lemon on a crispy crust.
Equipment
- 1 pizza stone for crispy crust
- 1 Rolling Pin for dough
- 1 Baking Sheet
Ingredients
Dough
- 3 1/2 cups high-gluten flour
- 1 1/4 cups water
- 1 tsp salt
- 1 tsp active dry yeast
Toppings
- 2 dozen fresh littleneck clams
- 3 tbsp extra virgin olive oil
- 4 cloves garlic minced
- 1/2 cup Pecorino Romano cheese grated
- 1 lemon juiced
Instructions
Preparation
- In a large bowl, combine flour, water, salt, and yeast. Knead until smooth and elastic. Let rise in a warm place until doubled in size, about 1 hour.
- Steam the clams in a pot with a bit of water until they open. Remove from shells, discarding any unopened clams.
- Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes.
- Roll the dough out to a thin crust on a floured surface using a rolling pin.
- Brush the rolled dough with olive oil. Sprinkle with minced garlic and spread the clams evenly. Top with Pecorino Romano cheese and lemon juice.
- Transfer the assembled pizza to the preheated stone. Bake for 10-12 minutes or until the crust is golden and crispy.
Serving
- Serve hot with a side of green salad or a light Italian wine. Enjoy the blend of flavors with each bite.
Storage
- Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Notes
Pro Tips: Use a pizza stone for the crispiest crust. Preheat the stone to ensure even cooking. Ingredient Substitutions: Canned clams can be used if fresh are unavailable. Add mozzarella for a cheesier flavor. How to Serve: Pair with a crisp white wine or light beer. Serve alongside a simple green salad. Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness. Make-Ahead Tips: Dough can be made ahead and refrigerated for up to 24 hours before use.