Clam Pizza
tasteofhome.com · 2018 · Original
DietNot vegetarian: chopped clams, bacon strips.
Against 5,130 pizza recipes
New Haven style, 95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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 (this recipe: 95%) · 700 to 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
n/a
Cheese
113g
Dough weight
532g
Process
Bake temp
425°F / 218°C
Bake time
13 to 15 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
Keep exploring
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Do something with it
- Scale this doughStart from 95% hydration and 2.4% salt, then set your own flour weight and ball count.
- 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 doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
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