White Clam Pizza
tomsawyer · food.com · 2008 · Original
New Havenas labeled by the source
DietNot vegetarian: frozen and chopped clams.
Against 5,130 pizza recipes
New Haven style, one of 29 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
New Haven (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Tradition: 60 to 68% hydration · 700 to 900°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
100g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
168g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra virgin olive oil5 tbsp · 68g
- saltsaltn/a
- flourflour1/2 cup · 100g
- cheese otherparmesan cheese4 tsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic1 tbsp · 12.5g
- over cheeseof frozen and chopped clams2 1/2 cup · 500g
- over cheesefresh thyme leave1 tbsp · 12.5g
- over cheesepepper
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
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