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Ingredients
- 1 tsp Sugar
- 1 c. Hot water
- Â Â 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
- Â Â Cornmeal for sprinkling baker's peel
- 12 x Littleneck clams, chucked, reserving liquor
- 1 tsp Dry oregano, crumbled
- 2 Tbsp. Freshly grated Romano cheese
Directions
- 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.
- Serves 2 as an entreeor 4 as an hors d'oeuvre.
- Serves 2 AS AN ENTREE or possibly 4 AS AN HORS D'OEUVRE.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 525g | |
| Calories 1294 | |
| Calories from Fat 564 | 44% |
| Total Fat 63.91g | 80% |
| Saturated Fat 12.85g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 5020mg | 209% |
| Potassium 244mg | 7% |
| Total Carbs 149.0g | 40% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.96g | 3% |
| Protein 28.88g | 46% |
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