- For the dough:
- 3 cups bread flour or all-purpose flour, plus more for the work surface
- ½ tsp active dry yeast
- ¾ tsp kosher salt
- 1 ½ cups 2 percent milk
- 2 tbsp. olive oil, plus more for the bowl
- 3 tbsp. flour
- 2 tbsp. cornmeal
- 1 tbsp. melted bacon fat (this is NOT in the original recipe, but is a TFD trick for adding umami to any pizza – it will NOT taste of bacon)
- 36 raw Littleneck clams, freshly-shucked
- ½ cup freshly-grated Italian Pecorino Romano cheese
- 3–4 cloves garlic, peeled and minced fine
- 4 tbsp. extra virgin olive oil – preferably from Puglia
- 2 tbsp. minced fresh oregano (TFD change, original called for dried oregano)
- 1 tbsp. or to taste Urfa biber pepper flakes (TFD preference) or regular red pepper flakes
- Whisk together the flour, yeast and salt in a large mixing bowl, then pour in the milk and oil. Use a fork or your clean hands to combine; the dough will be sticky. Knead once or twice to form a ball.
- Oil a large bowl and set the dough in it. Lay a sheet of wax paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow the dough to rise at room temperature, undisturbed, for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24-hour fermentation process takes the place of kneading the dough.
- When you are ready to grill your pizza, divide the dough in half, put half back in the fridge for a future pizza.
- Preheat your oven to a minimum of 450 degrees or higher with the stone or steel in it for at least 30 minutes. As hot as you can get it!!!
- Toss the flour on your work surface and spread it thin. Place the dough in the center and begin working it outward and roll it thin, less than ¼”. It doesn’t need to be a circle – in fact, an irregular-shaped pie is the standard.
- Move it to a peel if you are cooking on a pizza stone (or my preference – a steel) or to an oiled pan – either works fine. Put some cornmeal on the peel or pan to help the dough slide on and off, and for a bit of flavor.
- If using, brush the dough with the melted bacon fat. Pat the clams dry and place them on the dough, spreading them out evenly, and take them to within 1″ of the edge.
- Then sprinkle on the garlic, then the cheese, then the oregano, then the pepper flakes and finally drizzle on the oil. The oil will pool but don’t worry, it will spread out in the oven. You can also take a brush and paint a little oil on the edges of the dough.
- Bake until the dough on top and the bottom is tan to golden. If you wish, you can let it go until there is a slight blackening on the bottom, but too much char can ruin your pie. Whatever you do, don’t pull the pie until the clams are cooked through.
- Category: Recipes
- Calories: 851.57 kcal
- Sugar: 5.49 g
- Sodium: 1073.12 mg
- Fat: 32.97 g
- Saturated Fat: 8.58 g
- Trans Fat: 0.1 g
- Carbohydrates: 95.06 g
- Fiber: 3.81 g
- Protein: 41.24 g
- Cholesterol: 66.69 mg