Recipe courtesy of Geoffrey Zakarian
Classic White Clam Pizza
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- Level: Intermediate
- Total: 5 hr 20 min (includes rising time)
- Active: 35 min
- Yield: Two 12-inch pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 890
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 113 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 97 mg
- Sodium
- 966 mg
This New Haven style white pizza is wonderfully simple and delicious. This is my go-to homemade pizza crust recipe and I highly recommend trying it, but if you're in a pinch, pick up dough from your local pizzeria.
- Level: Intermediate
- Total: 5 hr 20 min (includes rising time)
- Active: 35 min
- Yield: Two 12-inch pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 890
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 113 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 97 mg
- Sodium
- 966 mg
Ingredients
Dough:
Pizza:
Directions
Special equipment:
Pizza stone- For the dough: In a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, 00 flour and salt.
- In a small mixing bowl, stir together the warm water and honey until the honey dissolves, then add the olive oil and the yeast. Allow to sit for 10 to 15 minutes. Pour into the flour mixture.
- Bring the speed up to medium-high and allow the water to mix into the flour mixture until a dough forms. Bring to high speed and allow to beat until a smooth and elastic dough forms, 6 to 8 minutes.
- Cut into 2 equal pieces and shape each into a ball on a well-floured work surface. Place on a heavily floured surface like a plate or sheet tray, then cover with a dampened cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it.
- To make pizza, preheat the oven to 450 to 500 degrees F and place a pizza stone in the oven to preheat. If you don’t have a pizza stone, you can use a sheet tray or cast-iron skillet flipped upside down and covered with parchment paper.
- Place each dough ball on a floured piece of parchment paper and use your fingertips to form a crust, then use your hands to shape each into a 12-inch circle.
- For the pizza: Drizzle the center of each crust with olive oil. Top with the mozzarella, ricotta, clams, red chile flakes, garlic and pecorino. Bake, rotating halfway through, until the crust is golden and the cheese is bubbling and browning slightly, 10 to 12 minutes. Remove from the oven and serve with the chopped parsley, more pecorino if desired, anchovies and a drizzle of oil on top. Repeat with the remaining pizza.
