Frank Pepe-style White Clam Pizza
This labor-of-love pizza has to be started 1-2 days in advance, but the results will transport you to the famed pizzerias of New Haven, Conn. The recipe can be doubled and the dough frozen after kneading. 1 cup plus 2 tablespoons unbleached bread flour, divided use
11⁄8 teaspoons active dry yeast, divided use 1⁄2 cup plus 2 tablespoons Italian 00 flour (or substitute all-purpose flour) 1⁄4 cup plus 4 teaspoons extra-virgin olive oil, divided use 1 teaspoon honey
1⁄2 teaspoon salt
36 littleneck clams 1⁄2 cup grated Pecorino Romano cheese
1 tablespoon dried oregano 1 teaspoon freshly ground black
pepper
2 cloves garlic, minced
Instructions: Mix 1⁄2 cup plus 2 tablespoons of the bread flour, 11⁄8 teaspoons of the yeast and 1⁄2 cup plus 2 tablespoons of water in a small bowl. Cover the bowl with plastic wrap and let it sit for 12 hours at room temperature until bubbly.
Scrape the dough into a stand mixer fitted with a dough hook. Add the remaining bread flour, the 00 (or all-purpose) flour, 1 tablespoon of the olive oil, honey, remaining yeast and ¼ cup of water to the mixer bowl. Mix on low speed until a dough ball forms. Turn off the mixer and let the dough rest for 10 minutes.
Add the salt to the mixer bowl. Knead the dough on medium speed for 15 minutes until sticky and elastic.
Pour a teaspoon of the olive oil into a large bowl and coat. Remove the dough from the mixer, shape into a ball and place it in the bowl with the oil, turning the dough to coat. Cover the bowl with plastic wrap and let the dough rise in the refrigerator for about 12 hours or doubled in size. The dough will hold for up to another 6 hours before starting to deflate. Remove the dough from the refrigerator 1 hour before making the pizza.
Move an oven rack to the lowest position. Heat the oven to 500 degrees for 30 minutes.
Bring 4 cups water to a boil in a large pot over high heat. Place the clams in the boiling water for about 1 minute. The clams will begin to open. Transfer the open clams to a colander and run cold water over them to cool them quickly. Slide a knife in the crack and open them. Any clams that do not open wide enough to slide a knife into should be discarded. Put the clam meat on paper towels and discard the shells. Pat the clam meat dry.
Shape the dough and place it on a pizza pan coated with nonstick spray or a pizza screen. Place the clams on the pizza crust, leaving a 1-inch border. Sprinkle with the cheese, oregano, pepper and garlic. Drizzle the remaining olive oil over the toppings.
Bake the pizza for about 15 minutes, until the crust is deep brown and the toppings are bubbling. Check underneath with a metal spatula to ensure the bottom crust is deep brown, too. Let the pizza rest for 5 minutes. Cut into wedges and serve. Makes 1 (14-inch) pizza