New Haven Style White Clam Pizza

From the renowned Frank Pepe Pizzeria Napoletana in New Haven, comes the much-loved White Clam pizza. Thanks to Ooni Ambassador Mike Holman (@pizzainthesac), making this standout recipe at home in your Ooni Pizza Oven is apizza cake!

Ingredients
Makes 1x 12”/16” pizza

250/330g (8.8/11.6oz) classic pizza dough 
12 clams (fresh, frozen, or canned)
2-3 cloves fresh garlic, finely chopped 
Pinch oregano
Pecorino Romano
Olive oil
Lemon, cut into wedges

Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Fire up your Ooni pizza oven. Aim for 370˚C (700˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Prepare your toppings. If using fresh clams, make sure to clean and cook them first. If using pre-cooked frozen clams, allow to defrost before using. Remove the clams from their shells, making sure to tear out the membrane. You can top them whole, or if you prefer, slice in half. 

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Top with the clams first, followed by the garlic and a good shake of dried oregano. Finish with freshly grated Pecorino Romano and a drizzle of olive oil. 

Slide the pizza off the peel and into your Ooni Pizza Oven. Cook for 2-3 minutes, making sure to turn the pizza every 30 seconds or so to ensure an even cook. When the pizza has an even colour all round, remove and top with a final layer of grated Pecorino Romano. Serve right away with a wedge or two of fresh lemon.