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Receta New Haven Style Clam Pizza
by Global Cookbook

New Haven Style Clam Pizza
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Ingredientes

  • 1 tsp Sugar
  • 1 c. Hot water
  •     A, (1/4-oz) package (2 1/2 tsp.) active dry yeast
  • 2 x 3/4 c. all-purpose flour, up to 2
  • 2 tsp Salt
  • 3 lrg Garlic cloves, chopped
  • 1/4 c. Extra virgin olive oil
  •     Cornmeal for sprinkling baker's peel
  • 12 x Littleneck clams, chucked, reserving liquor
  • 1 tsp Dry oregano, crumbled
  • 2 Tbsp. Freshly grated Romano cheese

Direcciones

  1. In a small bowl dissolve sugar in 1/4 c. water. Sprinkle yeast over water and let stand till foamy, about 5 min.
  2. In a large bowl stir together 2 c. flour, remaining 3/4 c. water, salt, and yeast mix.
  3. Transfer dough to a floured surface and clean and oil large bowl.
  4. Knead dough vigorously, incorporating as much of remaining 3/4 c. flour as necessary to create a silky dough, a full 15 min.
  5. Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap. Let dough rise in a hot place 2 to 3 hrs, or possibly till doubled in bulk.
  6. While dough is rising, in a small bowl combine garlic and oil and chill, covered.
  7. Punch down dough and flatten on a lightly floured surface. Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or possibly into 2 smaller rounds).
  8. Put pizza stone on bottom shelf of oven and preheat oven to 500F.
  9. Sprinkle baker's peel with cornmeal and slide dough onto it. Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 min. While dough is resting, let garlic oil come to room temperature.
  10. Brush dough proportionately with garlic oil, leaving a 1/2-inch border untouched. Arrange clams with a dash of reserved liquor over garlic oil and sprinkle with oregano and Romano.
  11. Shake and slide pizza off baker's peel onto pizza stone in oven. Reduce oven temperature to 450F. and bake pizza 15 min, or possibly till crust is medium brown.
  12. Serve pizza immediately with plenty of napkins.
  13. Serves 2 as an entreeor 4 as an hors d'oeuvre.
  14. Serves 2 AS AN ENTREE or possibly 4 AS AN HORS D'OEUVRE.