White Clam Pizza Near Me Food

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

THE HIRSHON NEW HAVEN-STYLE WHITE CLAM PIZZA

Steps:

• Whisk together the flour, yeast and salt in a large mixing bowl, then pour in the milk and oil. Use a fork or your clean hands to combine; the dough will be sticky. Knead once or twice to form a ball.
• Oil a large bowl and set the dough in it. Lay a sheet of wax paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow the dough to rise at room temperature, undisturbed, for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24-hour fermentation process takes the place of kneading the dough.
• When you are ready to grill your pizza, divide the dough in half, put half back in the fridge for a future pizza.
• Preheat your oven to a minimum of 450 degrees or higher with the stone or steel in it for at least 30 minutes. As hot as you can get it!!!
• Toss the flour on your work surface and spread it thin. Place the dough in the center and begin working it outward and roll it thin, less than ¼". It doesn't need to be a circle - in fact, an irregular-shaped pie is the standard.
• Move it to a peel if you are cooking on a pizza stone (or my preference - a steel) or to an oiled pan - either works fine. Put some cornmeal on the peel or pan to help the dough slide on and off, and for a bit of flavor.
• If using, brush the dough with the melted bacon fat. Pat the clams dry and place them on the dough, spreading them out evenly, and take them to within 1″ of the edge.
• Then sprinkle on the garlic, then the cheese, then the oregano, then the pepper flakes and finally drizzle on the oil. The oil will pool but don't worry, it will spread out in the oven. You can also take a brush and paint a little oil on the edges of the dough.
• Bake until the dough on top and the bottom is tan to golden. If you wish, you can let it go until there is a slight blackening on the bottom, but too much char can ruin your pie. Whatever you do, don't pull the pie until the clams are cooked through.