White Clam Pizza New Haven Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Water, tepid
Bread,
1 package: Yeast, dry
2 tsp: Salt,
1 tsp: Sugar,
Cornmeal,
2 3/4 cup: Flour, all-purpose or
TOPPING
3 tbsp: Olive oil,
1: 6oz can minced clams,
2: Garlic cloves, large --
1 tsp: Oregano,
Minced,
1 1/2 tbsp: Parmesan cheese, grated
12: Littleneck clams or,
Directions:
Make dough: in bowl, dissolve yeast and sugar in warm water. Add
flour and salt, stirring vigorously. Turn dough out on to floured
board and knead for 15 minutes, adding flour, if necessary to create
a silky dough. Place in greased bowl, cover and let rise until
double. Punch down, divide in half and stretch or roll to fit 12"
pizza pans. For topping: mince garlic into olive oil and brush onto
dough, leaving a 1/2" rim untouched. Spread clams around pizzas with
a dash of their own juice. Sprinkle on oregano and cheese. To bake:
If using bakers peel, sprinkle it with cornmeal and and put the
dough on it. Transfer pie to pre-heated pizza stone in 450 F oven. Or
put cookie sheet with pizza on it onto the ovens middle shelf. Bake
15 minutes, or until crust is light brown. Makes two 12" pies, enough
for dinner for 2 or hors doevres for 4-6.
Recipe By :
Source from luhu.jp
flour and salt, stirring vigorously. Turn dough out on to floured
board and knead for 15 minutes, adding flour, if necessary to create
a silky dough. Place in greased bowl, cover and let rise until
double. Punch down, divide in half and stretch or roll to fit 12"
pizza pans. For topping: mince garlic into olive oil and brush onto
dough, leaving a 1/2" rim untouched. Spread clams around pizzas with
a dash of their own juice. Sprinkle on oregano and cheese. To bake:
If using bakers peel, sprinkle it with cornmeal and and put the
dough on it. Transfer pie to pre-heated pizza stone in 450 F oven. Or
put cookie sheet with pizza on it onto the ovens middle shelf. Bake
15 minutes, or until crust is light brown. Makes two 12" pies, enough
for dinner for 2 or hors doevres for 4-6.
Recipe By :
Source from luhu.jp