Frannys Clam Pizza Recipes

Steps:

• Remove the pizza dough from the refrigerator at least 30 minutes before baking.
• Place 1/4 cup oil in a large pot over medium heat. Add onion, and saute until it is limp, about 5 minutes. Add garlic, bay leaf and a pinch of chili flakes. Reduce heat to low and cook 7 minutes longer. Add wine, and bring to a simmer. Add clams, cover pot, and cook till they start to open, about 10 minutes. As they open, use tongs to transfer them to a large bowl. When all clams are cooked and cooled, pluck out meat, and discard shells.
• Simmer liquid left in pot until it reduces to a thick, syrupy glaze, about 10 minutes. Add cream, and continue simmering until mixture is reduced by a quarter, 10 to 15 minutes longer. Strain through a fine-mesh sieve, and set aside.
• Take a pizza peel and dust the surface with flour. Form the dough into a 12-inch round.
• Working quickly, paint the entire surface of the pizza with one-quarter of the clam glaze. Scatter a dozen or so clams over the pizza and sprinkle with chili flakes. Drizzle with oil.
• Place peel into brick oven. Slide off the peel. Watch the pizza and continue to rotate it in the oven until all sides of the crust bubble up, allowing for some black bubbles, but not too many. (Approximately 2 minutes.)
• Take the pizza out of the oven and sprinkle with chili flakes and scatter with parsley.
• Repeat with the remaining dough balls and toppings.
• If using fresh yeast, mix 1 1/2 cups cold water and yeast together in an electric mixer until yeast is dissolved. If using dry active yeast, mix water and yeast and let sit until the yeast is foamy, about 5 minutes. Beat in flour and salt and mix with dough hook until the dough comes together to form a smooth, slightly elastic dough, 2 to 3 minutes. Do not knead. Place the dough into oil-coated bowl, cover loosely with plastic and store in the refrigerator for at least 24 hours and up to 3 days to proof. At Franny's we let it proof for 48 hours, at which point we feel the dough has the optimal texture and flavor.
• When you are ready to make the pizza, divide the dough into 4 equal pieces and shape into balls. Return the dough to the refrigerator to rest for 4 to 6 hours, or until needed, up to 12 hours. Remove the dough and let it sit at room temperature for at least 30 minutes before using (take the dough out of the fridge while you preheat the pizza stone). You can let it sit out longer as long as it doesn't get too soft and floppy, which will make it difficult to shape. Soft dough is also more likely to stick to the cookie sheet or pizza peel, making it harder to slide onto the stone. If the dough gets too soft, stick it back in the fridge for 10 minutes or so to give it a chance to firm up. Shape and top as directed for in the pizza recipe.

Steps:

• Position a rack in the lower third of oven; place a pizza stone on rack. Preheat oven to 500 degrees at least 30 minutes before cooking.
• Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf; cook, stirring, until vegetables are soft and fragrant. Add wine and cover pot; bring liquid to a boil. Add clams, cover, and cook, until clams have opened, about 5 minutes. Remove clams from pot and let cool. Remove clams from shells, discarding shells; set aside.
• Strain liquid into a medium saucepan; discard solids. Cook liquid over medium-high heat until reduced and thickened. Add cream and continue cooking until reduced and thickened. Remove from heat and let sauce cool.
• Divide dough into six equal pieces; shape one piece into a 10-inch-round on a pizza peel or the back of a baking sheet. Spoon just enough of the clam sauce over pizza to cover. Top pizza with 9 clams and sprinkle with pepper flakes.
• Carefully transfer pizza to pizza stone and bake until pizza is crisp and nicely browned. Sprinkle with chopped parsley and serve immediately; repeat process with remaining dough and toppings.

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

Steps:

• If using fresh yeast, mix water and yeast together in the bowl of a stand mixer until yeast is dissolved. If using active dry yeast, mix water and yeast in the bowl and let sit until the yeast is foamy, about 5 minutes.
• Using a dough hook, beat in flour and salt and mix until smooth, slightly elastic dough forms, 2 to 3 minutes; do not knead.
• Place dough in an oiled bowl, turn dough to coat, cover loosely with plastic and refrigerate for at least 24 hours, and up to 48 hours to proof.
• When you are ready to make pizza, divide dough into 4 equal pieces. Shape each piece by using the palm of your hand to rotate the dough clockwise until a tight, compact ball has formed. Turn dough over. Working from the outside in, pinch and twist the edges of the dough into the center to make a very tight ball. Put dough on a baking sheet and return to the refrigerator to rest for a least 4 hours, and up to 12 hours.
• When you are ready to make pizzas, remove dough from the refrigerator and let it sit at room temperature for at least 30 minutes (take the dough out of the fridge while you preheat the pizza stone). You can let it sit out longer, as long as it doesn't get too soft and floppy, which would make it difficult to shape; soft dough is also more likely to stick to the baking sheet or pizza peel, making it harder to slide onto the stone. If the dough gets too soft, stick it back in the fridge for 10 minutes or so to give it a chance to firm up. Shape and top as desired.
• For Clam Pizza:
• For the pizzas: Preheat the oven to 500°F, with a pizza stone on a rack in the top third of the oven. Let heat for 1 hour. Remove the pizza dough from the refrigerator at least 30 minutes before baking.
• While the oven heats, place 1/4 cup olive oil in a large pot over medium heat. Add the onion and sauté until it is limp, about 5 minutes. Add the garlic, reduce the heat to low, and cook for 7 minutes, until the edges are golden. Add the wine and bring to a simmer. Add the clams, cover the pot, and cook until the clams start to open, about 10 minutes. As they open, transfer them to a large bowl. When all the clams are cooked, simmer the liquid in the pot until it reduces to a thick glaze, about 10 minutes. Add the cream, bring to a simmer, and reduce by a quarter, 10 to 15 minutes longer. Strain through a fine-mesh sieve into a bowl and set aside. It thickens as it cools.
• Meanwhile, when the clams are cool, pluck out the meat and discard the shells.
• Turn a large baking sheet upside down, or use a pizza peel. Dust the surface with flour. Form one piece of the dough into a 12-inch round and set it on the baking sheet or peel.
• Working quickly, paint the entire surface of the pizza with one-fourth of the glaze. Scatter the clams over the pizza and sprinkle with chili flakes.
• Jiggle the pizza gently on the pan (or peel) to make sure it is not sticking (if it is, loosen it and sprinkle a little more flour under the area where it stuck). Slide the pizza onto the hot stone, making sure to start at the stone's back end so that the entire pizza will fit on it.
• Cook the pizza for 3 minutes. Turn on the broiler. Broil the pizza until golden, crisp, and a bit blistery and charred in places, 2 to 4 minutes (watch it carefully to see that it does not burn). If you don't have a peel, use tongs to slide the pizza onto a large platter. Drizzle with oil and scatter with one-fourth of the parsley.
• Repeat with the remaining dough and toppings.

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.