This New Haven-style white clam pizza is simple yet bursting with flavour. You can make your dough from scratch (it’s worth the effort!), but if you’re short on time, grab some fresh dough from your local pizzeria.
Ingredients
For the Dough:
- 1 cup + 1 tbsp all-purpose flour (measured by scooping and levelling)
- 1 cup + 1 tbsp “00” flour (scooped and levelled)
- 2 tsp kosher salt
- 7 oz warm water (around 105°F)
- 3/4 tsp honey
- 1 tsp extra-virgin olive oil
- 3/4 tsp active dry yeast
For the Pizza:
- 2 tsp extra-virgin olive oil (plus extra for drizzling)
- 3/4 cup smoked buffalo mozzarella, shredded
- 1/2 cup whole milk ricotta
- 1/3 cup Littleneck clams, shucked (you can ask your fishmonger to do this)
- Pinch of crushed red pepper flakes
- 2 garlic cloves, thinly sliced
- 1/4 cup Pecorino Romano cheese, grated (plus extra for sprinkling)
- 2 tbsp fresh parsley, roughly chopped
- 3 anchovies, sliced lengthwise
Directions
1. Prepare the Dough:
If you have a stand mixer with a dough hook, use it to mix the dough. Start by combining the all-purpose flour, “00” flour, and kosher salt in the bowl. In a separate small bowl, mix the warm water and honey until the honey dissolves, then stir in the olive oil and yeast. Let this mixture rest for 10-15 minutes to activate the yeast. Pour it into the flour mixture and blend at medium-high speed until the dough forms. Increase the speed and knead for 6-8 minutes until the dough becomes smooth and elastic.
Once ready, divide the dough into two equal balls. Place each dough ball on a generously floured surface (a plate or tray works great) and cover with a damp cloth. Let the dough rise for 3-4 hours at room temperature, or refrigerate for 8-24 hours. If chilled, take it out 30-45 minutes before shaping.
2. Preheat the Oven:
Set your oven to 450°F-500°F. Place a pizza stone inside to heat up. If you don’t have a pizza stone, use an upside-down sheet tray or a cast-iron skillet lined with parchment paper.
3. Shape the Pizza:
Lay each dough ball on a floured piece of parchment paper. Using your fingertips, press out the edges to form a crust, then use your hands to stretch the dough into a 12-inch circle.
4. Add the Toppings:
Drizzle the centre of the dough with olive oil. Layer on the smoked mozzarella, dollops of ricotta, clams, crushed red pepper flakes, garlic slices, and a sprinkle of Pecorino Romano.
5. Bake the Pizza:
Transfer the pizza (with the parchment) to the preheated stone or baking sheet. Bake for 10-12 minutes, rotating halfway through, until the crust is golden and the cheese is melted and slightly browned.
6. Finish and Serve:
Once the pizza is out of the oven, sprinkle with fresh parsley, add extra Pecorino if desired, top with anchovies, and drizzle with a bit more olive oil. Slice and enjoy! Repeat with the second pizza.
This pizza brings coastal vibes with its savoury mix of seafood, creamy cheeses, and rich flavours. Perfect for pizza night with a twist!
