Recipe courtesy of Bruce Hill
Surly Pizza
- Level: Intermediate
- Yield: 1 pizza
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 332
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 16
- Cholesterol
- 26
- Sodium
- 549
- Total: 3 hr 10 min
- Prep: 40 min
- Inactive: 2 hr 20 min
- Cook: 10 min
Ingredients
Pizza Dough:
2 cups 00 pizza flour, such as Caputo
3/4 cup lukewarm water
2 teaspoons active dry yeast
2 tablespoons olive oil, plus more for greasing
1 tablespoon milk
1/2 teaspoon salt
Clams:
8 ounces Hog Island Manila clams, washed
4 ounces dry white wine
1 tablespoon chopped shallots
1/2 teaspoon minced garlic
Pizza:
6 ounces San Marzano tomatoes, drained
1/4 teaspoon sea salt
00 pizza flour, such as Caputo, for dusting
1/2 teaspoon thinly sliced fresh garlic
1 tablespoon fresh Italian parsley, chopped
1 1/2 teaspoon Calabrian chili oil or 1/4 teaspoon chili flakes
2 ounces soppressata, sliced thin
1 1/2 ounces pecorino cheese, grated
Directions
- For the dough: Whisk together 1/4 cup of the flour, 1/4 cup of the water and the yeast until smooth with no lumps to create a sponge. Cover with cling film and leave in a warm place for 20 minutes. Add the remaining flour, water, the oil, milk and salt and transfer to a mixer fitted with a dough hook. Mix the dough on low speed for 10 minutes, and then place into a lightly-oiled bowl and cover with cling film. Let proof for 2 hours at room temperature, or let rise in the refrigerator overnight. (If you are refrigerating the dough, remove 30 minutes before using to come to room temperature.)
- Preheat the oven with a pizza stone on a lower rack to 500 degrees F.
- For the clams: Combine the clams, wine, shallots and garlic in a medium pan. Cook over high heat until the clams pop open, 3 minutes. Drain the clams in a colander set over a bowl to catch the liquid. Pick the meat from the clams, placing the meat in a small bowl. Strain the reserved juice over the clams.
- For the pizza: Pulse the tomatoes and salt together in a food processor to a chunky consistency. Remove the dough from the bowl, keeping it as round as possible, and coat it completely with 00 flour. Stretch into a 12-inch circle, and transfer to a pizza peel.
- Top the pizza with the tomato sauce, garlic, parsley, clams (without juice), chili oil, soppressata and pecorino cheese. Bake for 6 minutes.