White clam pizza new haven

Yield: 6 servings

Measure Ingredient
1 cup Water -- tepid
1 pack Yeast -- dry
1 teaspoon Sugar
2¾ cup Flour -- all-purpose or
3 tablespoons Olive oil
2 \N Garlic cloves, large --
\N \N Minced
12 \N Littleneck clams or
\N \N Bread
2 teaspoons Salt
\N \N Cornmeal
1 \N 6oz can minced clams
1 teaspoon Oregano
1½ tablespoon Parmesan cheese -- grated


Make dough: in bowl, dissolve yeast and sugar in warm water. Add flour and salt, stirring vigorously. Turn dough out on to floured board and knead for 15 minutes, adding flour, if necessary to create a silky dough. Place in greased bowl, cover and let rise until double. Punch down, divide in half and stretch or roll to fit 12" pizza pans. For topping: mince garlic into olive oil and brush onto dough, leaving a ½" rim untouched. Spread clams around pizzas with a dash of their own juice. Sprinkle on oregano and cheese. To bake: If using baker's peel, sprinkle it with cornmeal and and put the dough on it. Transfer pie to pre-heated pizza stone in 450 F oven. Or put cookie sheet with pizza on it onto the oven's middle shelf. Bake 15 minutes, or until crust is light brown. Makes two 12" pies, enough for dinner for 2 or hors d'oevres for 4-6.

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