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Jamie Purviance

New Haven-Style White Clam and Garlic Pizzas

  • People

    Serves 4

  • Prep Time

    30 min.

  • Rising Time

    1 to 1:30 h

  • Grilling Time

    4 to 9 min.

People
Serves 4
Prep Time
30 min.
Rising Time
1 to 1:30 h
Grilling Time
4 to 9 min.

the Ingredients

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Dough

  • 180 millilitres warm water (40ºC)
  • 1 (7 gram) envelope active dry yeast (approx. 2¼ teaspoons)
  • ½ teaspoon granulated sugar
  • Unbleached all-purpose flour
  • Extra-virgin olive oil
  • 1 teaspoon kosher salt
 
  • 2 cans (each 185 grams) chopped clams
  • 1 tablespoon clam juice (from the chopped clams)
  • 60 millilitres extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 16 grams finely chopped fresh Italian parsley leaves
  • 50 grams freshly grated Parmigiano-Reggiano® cheese
  • 2 teaspoons dried oregano
  • Finely grated zest of 1 lemon
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • 01 In a medium bowl combine the water, yeast and sugar. Stir briefly and set aside until the yeast begins to bubble and swell, about 5 minutes. Add 350 grams of flour, 3 tablespoons of oil and the salt. Stir until the dough holds together and then turn it out onto a lightly floured work surface. Knead the dough until it is smooth, adding more flour as needed, 4 to 6 minutes. Shape the dough into a ball, put it in a lightly oiled bowl and turn to coat with oil. Cover the bowl with plastic and let stand in a warm place until the dough doubles in volume, 1 to 1½ hours.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 03 Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into four equal pieces. Roll or press each piece into an approximate circle, 0.5 centimetre thick (don’t worry if it’s not exact; irregular shapes are fine). Oil four 30 centimetre squares of wax paper or parchment paper and place one dough round on each.
  • 04 Drain the clams and reserve 1 tablespoon of the clam juice. In a small bowl whisk the clam juice with 60 millilitres of oil and the garlic. In another bowl combine the parsley, cheese, oregano and lemon zest. Put the drained clams in a third bowl.
  • 05 Brush the cooking grates clean. Place the dough on the cooking grate with the paper-side facing up. Grill over direct medium heat, with the lid closed, until the dough is well marked and firm on the underside, 2 to 4 minutes, rotating as needed for even cooking (don’t worry if the dough bubbles). Remove and discard the paper.
  • 06 Turn the dough over and brush the tops with the oil mixture (use all of it), distributing the minced garlic evenly over the dough. Working quickly, add the clams and then top with the parsley mixture. Close the lid and continue to cook until the cheese is melted and the crusts are crisp, 2 to 5 minutes more. Remove the pizzas from the grill and season with salt and pepper. Cut into wedges and serve right away.
Ingredients
Instructions