Original Recipe by @AnnaRossiOfficial (as seen on MasterChef USA, Season 3)
William Sonoma Pizza Stone from The Chef's Pantry linked here.
FIRST, THE DOUGH
"Mom's 35 Minute Pizza Dough"
Basic Pizza Dough (makes 4 – 5, 10” pizzas)
4 cups unbleached, all-purpose flour (I like King Arthur’s)
1 Tbs rapid-rise dry active yeast
1 tsp salt (table salt is fine or a fine salt dissolves faster)
2 tsp sugar
1 1/4 cup hot water, (imagine the temperature of hot tea)
1/2 cup good olive oil
Gently blend all dry ingredients together in mixing bowl of Kitchen Aide using the dough hook attachment.
In a 2 cup liquid measuring cup, combine 1 1/4 cup hot water with 1/2 cup olive oil.
With mixer on low, slowly pour water/oil mixture down the side of mixing bowl.
Blend until dough comes away from sides of bowl and begins to form a ball. Add oil, not water, if more liquid is needed. I like to let the hook help me knead for approx. 5 minutes.
Take ball of dough and knead a few times by hand on counter surface and then re-shape into a ball.
Put some oil in the mixing bowl and put the ball of dough in the bowl. Turn the dough a few times and flip it over so that the whole thing is completely covered with oil.
Cover the bowl with cotton towel and let rise in a warm location for approx. 30 minutes while preparing your toppings .
Preheat oven to 500 degrees F
Drizzle olive oil down on clean, smooth counter surface and roll the dough out as thin as possible (think 1/8″ish)
Pre bake for about 5 minutes, flipping once and puncturing air pockets that get out of control- unless you want pocket bread…
Add toppings (remember: less is better than more for a thin crispy crust)
Final bake off should take less then 5 minutes
This recipe can also be successfully divided in half!
WHITE CLAM TOPPINGS :
Makes 1x 10″ pizza
2-3 dozen littleneck clams, raw, shucked
3 Tbs EVOO
2 cloves minced garlic
1 tsp lemon zest
2 Tbs equal parts fresh oregano, thyme, parsley minced
2 Tbs Parmigiano Reggiano, grated
Juice from 1/2 lemon, 2 Tbs EVOO for garnish
Prepare "Mom's 35 Minute Pizza Dough"
Preheat oven and pizza stone to 500F
Shuck clams, rinsing shell thoroughly before you open. Reserve clam meat and juice in a bowl. Use kitchen shears to coarsely chop meat. I like pieces to be about the size of a nickel.
Combine olive oil, garlic and lemon zest in small pot. Bring to a soft simmer and immediately shut off and remove from heat.
Flash bake 10″ dough 3-4 minutes, flip once for remaining minute.
Baste flash baked dough with garlic and lemon zest infused olive oil
Generously top with juicy chopped clam meat (you will have a lot of juice left over, save for another recipe)
Sprinkle with oregano and parmigiano
Bake approx 2-3 minuted until cheese has slightly melted and edges begin to softly brown. Do not over cook as clams will become dry and chewy.
Pull from oven, and garnish with fresh squeezed lemon juice and drizzle lightly with EVOO.
Slice and serve.