This New England Clam pizza is a much-needed slice of summer on a chilly fall day. Be forewarned though, this recipe is almost as much work as those beachside clambakes you had every Saturday during the summer. The end result is even better. The secret is the crust. Mark Bello made the crust using Samuel Adams Boston Lager for a hearty tasting pizza dough that you’ll want to make again and again.
New England Clam Pizza Recipe
Recipe by Mark Bello
Makes 1 pizza
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired doneness
Preheat: Oven to 500ºF
1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16oz) *
about 1/2 cup (3oz) chopped clams from one 6.5 oz. can; drained and reserve juice
about 1/2 cup (4oz) whole milk ricotta
about 1/2 cup loosely packed (2oz) whole milk mozzarella
1 teaspoon dried oregano plus more to shake on out of the oven
1/8 teaspoon red pepper flakes plus more to shake on out of the oven
1/8 teaspoon garlic powder
1 tablespoon extra virgin olive oil plus more for oiling your cookie sheet, pizza pan or screen
2 tablespoons clam juice
2 tablespoons (1/2oz) grated cheese (i.e.: parmesan or Romano cheese)
Mix clams, ricotta, mozzarella, oregano, red pepper flakes, garlic powder, olive oil and clam juice. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer of clam/cheese/spice mixture to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes in 500ºF preheated oven until your toppings are bubbling and the crust is golden brown.
Out of the oven, drizzle on lemon juice and/or add more oregano and/or red pepper flakes to taste. Let rest a few minutes, and then cut, serve and enjoy.
*Samuel Adams Boston Lager Infused Pizza Crust Recipe
Makes: Two crusts to be dressed and baked on a cookie sheet or pizza pan
For a thicker crust, stretch to 12” and cook on cookie sheet, pizza pan or pizza screen
For a thinner crust, stretch to 14” and cook on cookie sheet, pizza pan or pizza screen
Prep time: 15 minutes
Rise time: Between 1-2 hours in a warm spot (about 70ºF-80ºF)
Bake time: 10-15 minutes depending on your oven, toppings and desired doneness
Preheat: Oven to 500ºF
Approx. 3½ cups (20oz) unbleached all-purpose flour plus more for dusting
1 packet instant yeast aka: highly active or bread machine yeast
1 tablespoon (.65oz) fine granulation salt
1 tablespoon (.55oz) extra virgin olive oil plus more for greasing your rising container and oiling your cookie sheet, pizza pan or screen
12oz bottle of Samuel Adams Boston Lager warmed up to 120ºF-130ºF
Warm the beer to 120ºF-130ºF (warming the beer properly means your yeast will activate properly).
Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap.
A thermometer insures success – if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.
In a 5 quart or larger bowl, combine flour, yeast, salt and oil.
Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet – it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead* to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it and when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth–don’t over knead it! *kneading: press down, push, fold, repeat.
Your finished dough, if you have a scale, will weigh right around 2 pounds (30-34oz). Break into two equal pieces–use a scale or eyeball it.
Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size (deli quart containers work great for this).