First attempt at a clam pizza. I used canned chop clams due to availability, sauteed them with butter, garlic, white wine, lemon juice, and Calabrian chilis.
Dough was 68% hydration, 48hr cold ferment. For the clam pizza I par-baked the crust with some mozzarella cheese and olive oil, then topped with the clam/sauce mixture and move mozzarella+Parmesan. Finished with parmesan and chives out of the oven.
Pepperoni and Jalapeño second pie since I had extra dough, standard red sauce with crushed tomatoes and oregano.
by js123607