| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1995 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Sugar |
| 1 |
c |
Warm water |
|
|
A; (1/4-ounce) package |
|
|
; (2 1/2 teaspoons) |
|
|
; active dry yeast |
| 2 |
|
3/4 cups all-purpose flour; up to 2 |
| 2 |
ts |
Salt |
| 3 |
lg |
Garlic cloves; minced |
| 1/4 |
c |
Olive oil |
|
|
Cornmeal for sprinkling baker's peel |
| 12 |
|
Littleneck clams; chucked, reserving |
|
|
; liquor |
| 1 |
ts |
Dried oregano; crumbled |
| 2 |
tb |
Freshly grated Romano cheese |
INSTRUCTIONS
1. In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over
water and let stand until foamy, about 5 minutes.
2. In a large bowl stir together 2 cups flour, remaining 3/4 cup water,
salt, and yeast mixture.
3. Transfer dough to a floured surface and clean and oil large bowl.
4. Knead dough vigorously, incorporating as much of remaining 3/4 cup flour
as necessary to create a silky dough, a full 15 minutes.
5. Transfer dough to prepared bowl, turning to coat slightly with oil, and
cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm
place 2 to 3 hours, or until doubled in bulk.
6. While dough is rising, in a small bowl combine garlic and oil and chill,
covered.
7. Punch down dough and flatten on a lightly floured surface. Pounding with
heel of hand and lifting, stretch dough carefully and work into a round
about 15 inches in diameter (or into 2 smaller rounds).
8. Put pizza stone on bottom shelf of oven and preheat oven to 500F.
9. Sprinkle baker's peel with cornmeal and slide dough onto it. Cover dough
with a kitchen towel and let it rest, covered with the kitchen towel, about
15 minutes. While dough is resting, let garlic oil come to room
temperature.
10. Brush dough evenly with garlic oil, leaving a 1/2-inch border
untouched. Arrange clams with a dash of reserved liquor over garlic oil and
sprinkle with oregano and Romano.
11. Shake and slide pizza off baker's peel onto pizza stone in oven. Reduce
oven temperature to 450F. and bake pizza 15 minutes, or until crust is
medium brown.
12. Serve pizza immediately with plenty of napkins. Serves 2 as an entree
or 4 as an hors d'oeuvre.
Serves 2 AS AN ENTREE or 4 AS AN HORS D'OEUVRE.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 1194 Calories (kcal); 56g Total Fat; (42% calories from fat);
20g Protein; 151g Carbohydrate; 0mg Cholesterol; 4276mg Sodium Food
Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
11 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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