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Clam Pizza
Unknown · tasteofhome.com · 2018 · 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 (this recipe: 95%) · 700–900°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
250g
Water
237g
Hydration
94.8%
Salt
2.4%
Yeast
2.84%
Oil
10.9%
Sauce
—
Cheese
113g
Dough weight
532g
Process
Bake temp
425°F / 218°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- sugarsugar1 tsp · 4.2g
- flour2-1/2 cups all-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- oilcanola oil2 tbsp · 27.2g
- cheese othergrated Parmesan cheese2 tbsp
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cans chopped clams14.2g
- over cheese4 bacon strips
- over cheesearlic cloves
- over cheesedried oregano1 tsp · 0.5g