This New Haven style white pizza is wonderfully simple and delicious. This is my go-to homemade pizza crust recipe and I highly recommend trying it, but if you’re in a pinch, pick up dough from your local pizzeria.
| Level: | Intermediate |
| Total: | 5 hr 20 min |
| Active: | 35 min |
| Yield: | Two 12-inch pies |
Ingredients
- 1 cup plus 1 tablespoon all-purpose flour, measured with the scoop-and-level method, plus more for dusting
- 1 cup plus 1 tablespoon “00” flour, measured with the scoop-and-level method
- 2 teaspoons kosher salt
- 7 ounces warm water (105 degrees F)
- 3/4 teaspoon honey
- 1 teaspoon extra-virgin olive oil
- 3/4 teaspoon active dry yeast
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 3/4 cup shredded smoked buffalo mozzarella
- 1/2 cup whole milk ricotta
- 1/3 cup shucked Littleneck clams (ask them to do this for you at the market)
- Pinch crushed red chile flakes
- 2 cloves garlic, shaved very thin
- 1/4 cup ground Pecorino-Romano, plus more for sprinkling
- 2 tablespoons roughly chopped fresh parsley
- 3 anchovies, sliced thin lengthwise
Instructions
- For the dough: In a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, 00 flour and salt.
- In a small mixing bowl, stir together the warm water and honey until the honey dissolves, then add the olive oil and the yeast. Allow to sit for 10 to 15 minutes. Pour into the flour mixture.
- Bring the speed up to medium-high and allow the water to mix into the flour mixture until a dough forms. Bring to high speed and allow to beat until a smooth and elastic dough forms, 6 to 8 minutes.
- Cut into 2 equal pieces and shape each into a ball on a well-floured work surface. Place on a heavily floured surface like a plate or sheet tray, then cover with a dampened cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it.
- To make pizza, preheat the oven to 450 to 500 degrees F and place a pizza stone in the oven to preheat. If you don’t have a pizza stone, you can use a sheet tray or cast-iron skillet flipped upside down and covered with parchment paper.
- Place each dough ball on a floured piece of parchment paper and use your fingertips to form a crust, then use your hands to shape each into a 12-inch circle.
- For the pizza: Drizzle the center of each crust with olive oil. Top with the mozzarella, ricotta, clams, red chile flakes, garlic and pecorino. Bake, rotating halfway through, until the crust is golden and the cheese is bubbling and browning slightly, 10 to 12 minutes. Remove from the oven and serve with the chopped parsley, more pecorino if desired, anchovies and a drizzle of oil on top. Repeat with the remaining pizza.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 890 |
| Total Fat | 29 g |
| Saturated Fat | 14 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 41 g |
| Cholesterol | 97 mg |
| Sodium | 966 mg |
Reviews
This is the worst pizza dough ever. I have made many types of pizza dough and this was the hardest to work with by far. Never again. My preference is Bobby Flay’s pizza dough using half King Arthur “00” flour and half King Arthur all purpose or bread flour depending on the “chewiness” of the dough required.
Delicious love clam pizza! Bought the hubby a pizza steel for Christmas always in the bottom oven. He loves thin crispy crust.
Very good as always. The dough recipe is the same as Roberta’s as published in NYTimes Cooking.