New Haven–Style White Clam Pizza

Why You’ll Love This Recipe

• True New Haven–style flavors: garlicky olive oil, briny clams, sharp Pecorino, and a bright lemon finish.
• Thin, crisp crust with blistered edges you can achieve in a home oven.
• Fast weeknight method using canned clams, with a fresh clam option for weekends.
• Light and savory, with no heavy mozzarella weighing it down.

Grocery List

• Produce: 1 lemon, fresh parsley, 4 large garlic cloves
• Dairy: Pecorino Romano
• Pantry: Refrigerated pizza dough, canned chopped clams, extra-virgin olive oil, dried oregano, crushed red pepper flakes, kosher salt, black pepper, semolina or cornmeal

Full Ingredients

For the Pizza

• 14 oz refrigerated pizza dough (room temperature for 45 to 60 minutes before stretching)
• 1 tbsp semolina or cornmeal (for dusting the peel)

Garlic Oil & Toppings

• 3 tbsp extra-virgin olive oil, divided
• 4 large garlic cloves, finely minced
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 12 oz canned chopped clams, well drained, 1/4 cup clam liquor reserved
• 1/2 cup finely grated Pecorino Romano (about 1.5 oz), divided
• 1 lemon, cut into wedges (for finishing)
• 1 to 2 tbsp chopped fresh flat-leaf parsley (for finishing)

Optional Homemade Thin-Crust Dough (makes 2 pizzas)

• 500 g bread flour (about 3 3/4 cups)
• 315 g warm water at 75°F (about 1 1/3 cups)
• 10 g fine sea salt (about 1 3/4 tsp)
• 3 g instant yeast (about 1 tsp)
• 10 g olive oil (about 2 tsp)
• 5 g sugar (about 1 tsp, optional)

Step-by-Step Instructions

Step 1: Preheat the oven and stone

Place a pizza stone or steel on the top rack, about 8 inches from the broiler. Preheat the oven to 550°F (or the highest your oven allows) for 45 minutes. This long preheat is essential for a crisp, blistered New Haven–style crust.

Step 2: Make the garlicky oil

In a small bowl, stir together 3 tbsp olive oil, minced garlic, dried oregano, crushed red pepper (if using), kosher salt, and black pepper. Set aside 1/2 tbsp of this oil for finishing after baking.

Step 3: Prep the clams and cheese

Drain the chopped clams very well and pat them dry with paper towels. Reserve 1/4 cup of the clam liquor separately. Toss the clams with 1 tbsp of the garlic oil to season them lightly. Finely grate the Pecorino; you will use about 1/3 cup on the base and the rest after baking.

Step 4: Stretch the dough thin

Lightly flour your work surface. Press the dough into a flat disk, then stretch it over your knuckles into a 13 to 14 inch round, keeping the center thin (about 1/8 inch) and leaving a slim rim. Dust a pizza peel with 1 tbsp semolina or cornmeal and lay the dough on the peel. If you do not have a peel, build the pizza on a sheet of parchment paper.

Step 5: Dress the pizza

Brush the dough with 1 to 1 1/2 tbsp of the garlic oil, leaving a 1/2 inch border. Sprinkle 1/3 cup of the Pecorino evenly over the dough. Scatter the clams across the surface. Drizzle 1 to 2 tbsp of the reserved clam liquor over the top (do not overdo it; you want flavor without sogginess).

Step 6: Bake hot and finish with char

Slide the pizza onto the hot stone or steel. Bake for 6 to 8 minutes, rotating once if needed, until the crust is deeply golden with some dark spots. For classic New Haven char, switch the oven to broil and cook 1 to 2 minutes more, watching closely to avoid burning.

Step 7: Lemon, herb, and serve

Transfer the pizza to a cutting board. Drizzle the reserved 1/2 tbsp garlic oil, squeeze 1 to 2 lemon wedges over the top, and sprinkle with the remaining Pecorino and chopped parsley. Slice and serve immediately while crisp.

Pro Tips

• Preheat thoroughly: a 45 minute preheat is non-negotiable for a crisp, blistered crust.
• Keep it dry: drain and pat the clams dry, and limit clam liquor to 1 to 2 tbsp to prevent soggy spots.
• Stretch, do not roll: hand-stretching preserves the dough’s gas bubbles for better oven spring and char.
• Use fine cheese: a fluffy, finely grated Pecorino melts into a savory film without greasiness.
• Parchment assist: if nervous about launching, build on parchment, bake 2 minutes, then tug the parchment out so the crust finishes directly on the stone.

Variations

• Fresh littleneck clams: Steam 18 to 20 littlenecks in 1/2 cup water (or dry white wine) just until opened, 5 to 7 minutes. Cool, chop, and proceed as directed, using 1 to 2 tbsp of the steaming liquid in place of canned clam liquor.
• Clam casino style: Add 2 slices crisp-cooked bacon (crumbled) and a few thinly sliced scallions before baking. Finish with lemon as directed.
• With mozzarella (not traditional): Reduce Pecorino to 1/3 cup and add 3 oz low-moisture mozzarella in small pieces under the clams.

Storage & Make-Ahead

Leftover slices keep refrigerated in an airtight container for up to 2 days. Reheat on a preheated stone or steel at 500°F for 4 to 6 minutes, or in a covered skillet over medium heat until crisp and hot. Freeze slices for up to 2 months; reheat directly from frozen at 500°F for 8 to 10 minutes. Make the garlic oil up to 3 days ahead and refrigerate. For homemade dough, cold-ferment the dough balls 24 to 72 hours for best flavor; bring to room temperature before stretching.

Nutrition (per serving)

Approximate for 1/3 of the pizza: 575 calories; 28 g protein; 64 g carbohydrates; 22 g fat; 5 g saturated fat; 3 g fiber; 1460 mg sodium.