Pizza With Fresh Clams, Garlic, Mozzarella, Romano, and Basil Recipe
seriouseats.com · 2013 · Original
DietNot vegetarian: live littleneck or cherrystone clams. Reviewed: clams; mozzarella.
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: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
550°F / 288°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (3)
- cheese mozzarellafresh mozzarella1 lb · 454g
- cheese otherromano or parmesan cheese6 oz · 170g
- oilextra-virgin olive oil3 tbsp · 40.8g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese36 live littleneck or cherrystone clams
- post bake12 to 15 fresh basil leaves
- over cheesechile flakes1 1/2 tsp · 6.3g
- over cheese4 cloves garlic
- over cheese1 lemon
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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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