Topping recipe

NY White Clam

Garlic oil, Pecorino Romano or Parmigiano-Reggiano, Chopped clams, drained, Fresh parsley, chopped. Scaled for 1 pie.

1 pieNew York14"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

2 Tbsp30 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

⅓ cup, grated25 g

Toppings

Chopped clams, drained

about 1 cup, 2 small cans or 12 littlenecks150 g

Garlic, thinly sliced

2 cloves6 g

Dried oregano

½ tsp1 g

Finishing

Fresh parsley, chopped

1 Tbsp3 g

Lemon (wedges)For squeezing at the table

½ lemon20 g

Extra-virgin olive oil (drizzle)

2 tsp8 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the base with the garlic oil, right out to the rim.
BeforeScatter the clams, garlic and oregano evenly, then most of the pecorino over the top.
AfterScatter the parsley and the last of the pecorino, drizzle with oil, and serve with lemon to squeeze over.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Pecorino Romano or Parmigiano-Reggiano25 g

Chopped clams, drained150 g

Garlic, thinly sliced6 g

Dried oregano1 g

Fresh parsley, chopped3 g

Lemon20 g

Extra-virgin olive oil8 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

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