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White Clam Pizza
tomsawyer · food.com · 2008 · Original
New Haven / Apizza (asserted)
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: 800°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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
168g
Process
Bake temp
800°F / 427°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra virgin olive oil5 tbsp · 68g
- saltsalt—
- flourflour0.5 cup · 100g
- cheese otherparmesan cheese4 tsp
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic1 tbsp · 12.5g
- over cheese2 packages of refrigerated pizza dough453.6g
- over cheeseof frozen and chopped clams2.5 cup · 500g
- over cheesefresh thyme leave1 tbsp · 12.5g
- over cheesepepper