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Clam Pizza with Red Sauce
Unknown · allrecipes.com · 2021 · Original
New Haven / Apizza (aspirational)
New Haven / Apizza (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Style norms: 60–68% hydration · 700–900°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
718g
Cheese
113g
Dough weight
41g
Process
Bake temp
400°F / 204°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oil2 tbsp · 27.2g
- sauce tomato1 can tomato paste170.1g
- sauce tomato1 can crushed tomatoes425.3g
- saltsalt and freshly ground black pepper to taste—
- cheese othergrated Parmesan cheese0.5 cup · 56.5g
- cheese othershredded Italian cheese blend0.5 cup · 56.5g
- sauce tomatochopped sun-dried tomatoes0.5 cup · 122.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped onion0.33333334326744 cup · 66.7g
- over cheese3 cloves garlic
- over cheeseoregano0.5 tsp · 0.3g
- over cheese1 premade thin pizza crust
- over cheese1 can chopped clams184.3g
- over cheesepineapple tidbits0.33333334326744 cup · 66.7g
- post bakechopped fresh basil1 tbsp · 1.5g