White Clam Pizza
47 min · 12 steps
Medium: 31–60 min or 7–12 steps
About this dish
Inspired by Frank Pepe's legendary New Haven original, this pizza builds its depth on rendered garlic in good olive oil, fresh clams shucked to order, and a high-heat bake that chars the crust's edges while keeping the centre tender and briny.
Allergy Info
Dairy, Gluten, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- garlicminced6 cloves
- flat-leaf parsleyfinely chopped1 small handful
- lemoncut into wedges for serving1
Fish & Seafood
- fresh littleneck clamsshucked, liquor reserved separately24
Dairy & Eggs
- low-moisture mozzarellacoarsely grated180 g
- pecorino romanofinely grated60 g
Dried Goods
- strong bread flourplus extra for dusting680 g
- instant dry yeast7 g
- caster sugar5 g
- lukewarm water430 ml
Spices & Seasonings
- fine sea salt10 g
- dried oregano1 tsp
- chilli flakes½ tsp
- flaky sea saltto finishto taste
Oils & Condiments
- extra-virgin olive oilplus extra for drizzling30 ml
- extra-virgin olive oil (for garlic oil)60 ml
Utensils
- Large mixing bowl
- Wooden spoon
- Cling film
- Pizza stone or baking steel
- Small saucepan
- Fine sieve
- Pizza peel
- Pastry brush
- Box grater
- Pizza wheel
Method
Mince the garlic, coarsely grate the mozzarella, and finely grate the pecorino. Finely chop the parsley and cut the lemon into wedges. Keep separate.
Whisk flour, yeast, sugar, and fine salt in a large bowl. Add the lukewarm water and 30 ml olive oil, mixing with a wooden spoon until a shaggy dough forms. Turn onto an unfloured surface and knead firmly for 10 minutes until smooth and elastic. Divide into two equal balls, place each in a lightly oiled bowl, and cover tightly with cling film.
Refrigerate the dough for 48–72 hours for a slow cold ferment. Two hours before baking, remove from the fridge and allow to come to room temperature.
Place a pizza stone or heavy baking steel on the highest oven rack and preheat the oven to its maximum temperature (ideally 290°C / 550°F) for at least 45 minutes.
Warm 60 ml olive oil in a small saucepan over low heat. Add the minced garlic and cook 3–4 minutes until softened and pale gold but not browned. Remove from heat and stir in the chilli flakes and oregano. Set the garlic oil aside.
Pat the shucked clams dry with paper towels and halve any that are large. Strain the reserved clam liquor through a fine sieve and set aside.
On a well-floured surface, stretch one dough ball by hand into a 30–32 cm round of even thickness, leaving a slightly thicker border. Transfer to a flour-dusted pizza peel or the back of a flat baking tray.
Brush the stretched dough evenly with half the garlic oil, reaching to within 1 cm of the edge. Scatter over half the mozzarella, then half the pecorino. Arrange half the clams evenly across the surface and spoon 2 tablespoons of the reserved clam liquor over the top.
Slide the pizza onto the hot stone and bake for 10–12 minutes until the crust is deeply charred at the edges and the cheese is bubbling with golden spots.
Remove the pizza from the oven and immediately scatter with half the fresh parsley, a pinch of flaky salt, and a final drizzle of extra-virgin olive oil.
Repeat the stretching, topping, baking, and finishing steps with the second dough ball and remaining ingredients.
Slice each pizza and serve at once with lemon wedges on the side.