Frank Pepe's favored pizza has been in extra virgin olive oil as well as oregano with clean crust, speckled along with very little items of anchovy. To this day, Pepe's top pizza is manufactured without mozzarella or even tomato spices. It's the whitened clam quiche, and it's also it will always be crust strewn along with freshly-shucked littleneck clams, extra virgin olive oil, garlic cloves, oregano, as well as a rush regarding grated Parmesan. With out a mozzarella mantle, the dough builds up powerful resilience, it is mottled surface area frosted rare metal along with grated cheese.
Be aware that as the preparing time is just about fortyfive a few minutes, you would like and permit 2-3 several hours with the dough to elevate before the baking the pizza.
Preparation Period: fortyfive a few minutes
Cook Period: quarter-hour
Amounts: 3
Ingredients:
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1 goblet tepid to warm water
1 deal dried out abolish
1 teaspoon glucose
3 : 3 3/4 mugs all-purpose flour
3 teaspoons sodium
cornmeal
This Leading
3 tablespoons extra virgin olive oil
3 significant cloves garlic cloves, carefully minced
1 few more just-shucked littleneck clams
1 teaspoon oregano
3 tablespoons grated parmesan cheese
Instructions:
- Dissolve the yeast and sugar in cup of the warm water.
- Add the remaining 3/4 cup of water to 2 cups of flour
- Add salt and when the yeast is proofed, add it too.
- Stir it all together and turn the bomb of dough out onto a floured board. Let the dough rest while you clean and oil a large ceramic bowl. Knead the dough vigorously for a full 15 minutes, adding flour if necessary to create a silky dough.
- Return it to the bowl and cover it with two tight layers of plastic wrap. Let it rise in a warm place until double in size, about 2-3 hours.
- Punch down the dough and flatten it on a lightly-floured board. Pounding with the heel of your hand, carefully and methodically work the dough into a pizza bottom no more than 1/4-inch thick in the center, rising to a 1/2-inch ring around the circumference.
- Sprinkle a baker's peel well with cornmeal, and put the circle of dough on it.
- Cover it lightly with a sheet of plastic wrap (so it doesn't dry out) and let it rest while a pizza stone in the oven preheats to 450 degrees and you open the clams.
- While the dough is resting, mince the garlic and let it steep in the olive oil.
- After the pizza bottom has rested 10-12 minutes, brush on the oil and garlic, leaving a half-inch of untouched area at the outermost edge.
- Spread the clams around the pie with a dash of their own juice. Sprinkle on oregano and cheese.
- To Bake Use the baker's peel to transfer pie the pie to the preheated stone in the oven. The corn meal will act as miniature ball bearings to help it slide neatly onto the stone.
- Bake 15 minutes, or until the crust is light brown. Remove the pizza, slice, and serve with beer or soda and plenty of napkins.
