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Pizza With Fresh Clams, Garlic, Mozzarella, Romano, and Basil Recipe
Unknown · seriouseats.com · 2013 · 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: 550°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
—
Cheese
624g
Dough weight
41g
Process
Bake temp
550°F / 288°C
Bake time
3-6 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese mozzarellafresh mozzarella1 lb · 453.6g
- cheese otherromano or parmesan cheese6 oz · 170.1g
- oilextra-virgin olive oil3 tbsp · 40.8g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 recipe New York-style pizza dough1 lb · 453.6g
- over cheese36 live littleneck or cherrystone clams
- post bake12 to 15 fresh basil leaves
- over cheesechile flakes1.5 tsp · 6.3g
- over cheese4 cloves garlic
- over cheese1 lemon