New Haven White Clam Apizza
A thin, coal-charred pizza crust topped with fresh-shucked littleneck clams, garlic, oregano, and grated cheese but no tomato sauce. It's the signature pie of New Haven's Wooster Street.
- Prep
- 40 min
- Cook
- 8 min
- Total
- 48 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 520 kcal
Equipment
- •Pizza stone
- •Clam knife
- •Pizza peel
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 20
- carbs
- 58
- protein
- 24
- calories
- 520
Instructions
- 1
Mix the flour, water, yeast, olive oil, and salt into a dough. Knead for 8 minutes until smooth.
- 2
Cover the dough and let it rise for 4 hours, or refrigerate it overnight.
- 3
Place a pizza stone in your oven. Preheat to its highest setting, at least 550°F, for 45 minutes.
- 4
Divide the dough into two balls. Stretch each ball into a thin round on a floured peel.
- 5
Brush the dough lightly with olive oil. Scatter the minced garlic over the top.
- 6
Spread the shucked clams evenly across the dough. Drizzle with a little reserved clam juice.
- 7
Sprinkle the oregano, red pepper flakes, and grated pecorino over the pizza.
- 8
Slide the pizza onto the hot stone. Bake for 6-8 minutes until the crust is charred and blistered.
- 9
Take the pizza out and top with fresh parsley. Slice and serve immediately.
Chef's tips
Use the hottest oven setting with a pizza stone at 550°F minimum to get a crisp char. Shuck the clams right before topping so they stay juicy.
Storage
Best eaten fresh; leftovers keep in the fridge for 1 day.
Reheating
Reheat in a hot, dry skillet or 450°F oven for a few minutes to re-crisp the crust.
Common mistakes to avoid
- •Adding too much clam juice, which makes the crust soggy
- •Baking in an oven that is not hot enough to char the crust
Serving suggestions
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