Recipe courtesy of Bruce Hill
Show: Pizza Cuz
Episode: Toppings
Total:
3 hr 10 min
Active:
40 min
Yield:
1 pizza
Level:
Intermediate

Ingredients

Pizza Dough:
  • 2 cups 00 pizza flour, such as Caputo
  • 3/4 cup lukewarm water
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil, plus more for greasing
  • 1 tablespoon milk
  • 1/2 teaspoon salt
Clams:
  • 8 ounces Hog Island Manila clams, washed
  • 4 ounces dry white wine
  • 1 tablespoon chopped shallots
  • 1/2 teaspoon minced garlic
Pizza:
  • 6 ounces San Marzano tomatoes, drained
  • 1/4 teaspoon sea salt
  • 00 pizza flour, such as Caputo, for dusting
  • 1/2 teaspoon thinly sliced fresh garlic
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 1/2 teaspoon Calabrian chili oil or 1/4 teaspoon chili flakes
  • 2 ounces soppressata, sliced thin
  • 1 1/2 ounces pecorino cheese, grated

Directions

Special equipment: pizza stone

For the dough: Whisk together 1/4 cup of the flour, 1/4 cup of the water and the yeast until smooth with no lumps to create a sponge. Cover with cling film and leave in a warm place for 20 minutes. Add the remaining flour, water, the oil, milk and salt and transfer to a mixer fitted with a dough hook. Mix the dough on low speed for 10 minutes, and then place into a lightly-oiled bowl and cover with cling film. Let proof for 2 hours at room temperature, or let rise in the refrigerator overnight. (If you are refrigerating the dough, remove 30 minutes before using to come to room temperature.)

Preheat the oven with a pizza stone on a lower rack to 500 degrees F.

For the clams: Combine the clams, wine, shallots and garlic in a medium pan. Cook over high heat until the clams pop open, 3 minutes. Drain the clams in a colander set over a bowl to catch the liquid. Pick the meat from the clams, placing the meat in a small bowl. Strain the reserved juice over the clams.

For the pizza: Pulse the tomatoes and salt together in a food processor to a chunky consistency. Remove the dough from the bowl, keeping it as round as possible, and coat it completely with 00 flour. Stretch into a 12-inch circle, and transfer to a pizza peel.

Top the pizza with the tomato sauce, garlic, parsley, clams (without juice), chili oil, soppressata and pecorino cheese. Bake for 6 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Surly Pizza

Recipe courtesy of Bruce Hill

Pizza

Recipe courtesy of Joseph Simmons

Pizza

Recipe courtesy of Ciro's

Pizza Pizzas

Recipe courtesy of Alton Brown

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here