1. Prepare your pizza dough ahead of time.
2. Fire up your Ooni pizza oven.
3. Prepare your toppings.
4. Using a small amount of flour, dust your Ooni pizza peel.
5. Slide the pizza off the peel and into your Ooni Pizza Oven.
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From the renowned Frank Pepe Pizzeria Napoletana in New Haven, comes the much-loved White Clam pizza. Thanks to Ooni Ambassador Mike Holman (@pizzainthesac), making this standout recipe at home in your Ooni Pizza Oven is apizza cake!
Makes 1x 12”/16” pizza
By Ooni HQ
1. Prepare your pizza dough ahead of time.
Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
2. Fire up your Ooni pizza oven.
Fire up your Ooni pizza oven. Aim for 370˚C (700˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
3. Prepare your toppings.
If using fresh clams, make sure to clean and cook them first. If using pre-cooked frozen clams, allow to defrost before using. Remove the clams from their shells, making sure to tear out the membrane. You can top them whole, or if you prefer, slice in half.
4. Using a small amount of flour, dust your Ooni pizza peel.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Top with the clams first, followed by the garlic and a good shake of dried oregano. Finish with freshly grated Pecorino Romano and a drizzle of olive oil.
5. Slide the pizza off the peel and into your Ooni Pizza Oven.
Cook for 2-3 minutes, making sure to turn the pizza every 30 seconds or so to ensure an even cook. When the pizza has an even colour all round, remove and top with a final layer of grated Pecorino Romano. Serve right away with a wedge or two of fresh lemon.
Ooni HQ
From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.
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