Pizza Dough (Makes 10-12 bases):
1.7 kg (4 lb) flour (00 5 Stagioni Pizza Napoletana flour with a W280–330 )
1 L (2 pints) water
50 g (2 oz) fine sea salt
1–3 g fresh yeast
10–20 ml olive oil
1 garlic clove, sliced
1 fresh chilli, chopped
Fresh parsley, chopped
12 vongole, in shells
220 g (8 oz) pizza dough (see page 15)
80 g (3 oz) San Marzano tomatoes, peeled and crushed
Drizzle of extra virgin olive oil
Weigh out all the ingredients.
Using a dough mixer mix together the water and the salt. If you don’t have a machine mixer this recipe works just as well by hand, simply follow the same process as instructed below but knead by hand.
Start the dough mixer and then add 20% of the flour and mix.
Mix for 5 minutes, then add the yeast. Gradually add the remaining flour and allow to combine.
Once the dough has combined and seems smooth, stop the mixer, remove the dough and put aside to rest, cover with a cloth.
Total mixing time, approximately 20 minutes. Final Dough temperature, 23–24°C (73–74°F).
Allow the dough to rest for approximately 2 hours, covered well at a temperature of
Portion into desired dough size.
Round each dough piece into dough balls.
Place the dough balls into a sealed container, allow them to rest and rise naturally in a room no warmer than 16–18°C (60–64°F). Allow the dough to rest between 8-12 hours.
For the best cooking results:
Domestic Oven: pre-heat the oven to 220°C (425°F) and bake for 8-10 minutes.
Wood Fire Oven: 90 seconds at 400°C (752°F).
Heat the olive oil in a pan, add the garlic and fresh chilli, then add the vongole and cook for approximately 3 minutes. Add fresh parsley.
Stretch the pizza dough into a round disk.
Top the pizza with San Marzano tomatoes and a drizzle of extra virgin olive oil.
Bake for 10 minutes at 250°C- 280°C (500-536°F) on a domestic oven, cook for 90 seconds in a wood fire oven at 400°C (752°F).
Once cooked top with cooked vongole.