New Haven Clam Pizza

Description:

This recipe is adapted from Frank Pepe’s, the first pizzeria in New Haven, Connecticut, to offer this unique pizza combination. The inventor of this type of pizza was Frank Pepe, one of many Italian immigrants who lived in New Haven in the early 1900’s. The white clam pie is just one type of New Haven style pizza, also called apizza “ah-beets” locally. What makes New Haven style pizza unique from other pizza varieties is the charred, crispy crust that results from being cooked in coal-fired ovens that are typical of New Haven pizzerias. While nothing can beat the experience trying a pizza in New Haven, this recipe can get you a close approximation that can be made in a conventional home oven.

Ingredients:

(2 pizzas)

·      28 shucked clams with juice

·      2 cloves garlic, minced

·      Dried oregano

·      Dried red pepper flakes

·      1 tbsp pecorino cheese (15 g)

·      1 tbsp olive oil (15 ml)

Dough

·      2 cups flour (500 g)

·      1 1/3 cups water (325 ml)

·      2 tbsp sugar (30 g)

·     2 1/2 tsp salt (12.5 g)

·      1/4 tsp dry yeast (1.25 g)

·      2 tbsp olive oil (30 ml)

Preparation:

Mix all dough ingredients together in a bowl. Cover and rest for 30 minutes. Using wet hands, stretch and fold the dough over itself. Rest 30 minutes, repeat, and rest another 30 minutes. Perform one last stretch & fold and allow dough to rise, covered, for 1 hour at room temperature. Divide dough into two equal dough balls weighing around 330g. Place balls in separate containers and refrigerate for at least 24 hours, up to 72 hours. 2 hours before making pizza, leave dough at room temperature to warm up.

Preheat some type of metal baking sheet in a 550-degree (280 C) oven for 30 minutes. On a floured surface, use your hands to flatten the pizza dough completely. There are a variety of methods to stretch pizza dough but the easiest may be the hand over hand method, as pictured. You can also use a rolling pin for this type of pizza. Stretch out into an even circle that is 40 cm in diameter.

Transfer to a floured pizza peel. Top with the 12 clams, 1 clove of garlic, 1/2 tbsp of olive oil & red pepper flakes, and dust with oregano. Stretch the pizza out from the edges slightly before launching. Slide the pizza off the peel into the oven and bake for 8-12 minutes until the crust is browned. Cut pizza into 8 equal slices and serve.

Notes:

• For making pizza dough, it is very advisable to use a scale to weigh ingredients as this is much more precise than volumetric measurements.

• You can use canned clams instead of fresh clams.

• If you choose not to make your own pizza dough, pre-made dough will work fine.

• For a smaller pizza for 1-2 people, use 250 g pizza dough balls.