The Best White Clam Pizza Recipe | New Haven-Style
Discover the iconic New Haven-Style White Clam Pizza! Learn why Connecticut's famous seafood pizza is a must-try and how to easily make it at home.
Equipment
- Pizza stone
Ingredients
- 1-¾ to 2-¼ cups all-purpose flour
- 1 packet (¼ oz, approx 2 ¼ teaspoons) Rapid Rise Yeast
- 1-½ teaspoons sugar
- ¾ teaspoon salt
- ⅔ cup very warm water 120° to 130℉
- 1 tablespoon extra virvin olive oil
- 1 dozen fresh littleneck clams or 1 can (6.5 oz chopped clams, drained and rinsed, if fresh are unavailable)
- 2 tablespoons reserved clam juice
- 4 slices of crispy bacon, chopped
- ¼ cup extra virgin olive oil
- 4 fresh garlic cloves, minced
- 1 tablespoon fresh oregano, minced You can substitute 1 teaspoon dried oregano
- ½ cup grated Pecorino Romano cheese. You could also use Parmesan cheese or a combination of both.
- Red pepper flakes
- Lemon zest
- Fresh parsley
Instructions
- Combine 1 cup flour, 1 packet undissolved yeast, 1 teaspoon sugar, and ¾ teaspoon salt in the bowl of your stand mixer.
- Add ⅔ cup water and 1 tablespoon oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. The dough should pull away from the sides of the bowl to form a ball and will be slightly sticky.
- Gently knead on a well-floured surface, adding some flour if necessary, until smooth and elastic, about 4 minutes. Form into a ball.
- Let the dough ball rest for 10 minutes before shaping.
- Preheat the oven to 500 ℉. Place a pizza stone or inverted-rimmed baking sheet on the middle rack.
- Roll or stretch dough on the floured counter to create a 12-inch circle.
- Generously flour your pizza peel. Transfer the pizza dough to the prepared peel.
- Brush the entire crust with extra virgin olive oil. Be sure to get all the way to the edges.
- 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.
- Sprinkle the cheese on the dough, leaving a ¾" edge to form the crust. Then, sprinkle the clam mixture on the pizza. Top with the crispy bacon bits.
- Transfer pizza to the pre-heated pizza stone.
- Bake for 12-14 minutes, until the crust is golden brown and the cheese is melted.
- Sprinkle with red pepper flakes, lemon zest, and fresh parsley.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.