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1
Remove the pizza dough from the refrigerator at least 30 minutes before baking.
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2
Place 1/4 cup oil in a large pot over medium heat.
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3
Add onion, and saute until it is limp, about 5 minutes.
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4
Add garlic, bay leaf and a pinch of chili flakes.
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5
Reduce heat to low and cook 7 minutes longer.
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6
Add wine, and bring to a simmer.
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7
Add clams, cover pot, and cook till they start to open, about 10 minutes.
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8
As they open, use tongs to transfer them to a large bowl.
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9
When all clams are cooked and cooled, pluck out meat, and discard shells.
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10
Simmer liquid left in pot until it reduces to a thick, syrupy glaze, about 10 minutes.
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11
Add cream, and continue simmering until mixture is reduced by a quarter, 10 to 15 minutes longer.
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12
Strain through a fine-mesh sieve, and set aside.
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13
Take a pizza peel and dust the surface with flour.
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14
Form the dough into a 12-inch round.
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15
Working quickly, paint the entire surface of the pizza with one-quarter of the clam glaze.
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16
Scatter a dozen or so clams over the pizza and sprinkle with chili flakes.
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17
Drizzle with oil.
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18
Place peel into brick oven.
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19
Slide off the peel.
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20
Watch the pizza and continue to rotate it in the oven until all sides of the crust bubble up, allowing for some black bubbles, but not too many.
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21
(Approximately 2 minutes.)
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22
Take the pizza out of the oven and sprinkle with chili flakes and scatter with parsley.
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23
Repeat with the remaining dough balls and toppings.
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24
If using fresh yeast, mix 1 1/2 cups cold water and yeast together in an electric mixer until yeast is dissolved.
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25
If using dry active yeast, mix water and yeast and let sit until the yeast is foamy, about 5 minutes.
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26
Beat in flour and salt and mix with dough hook until the dough comes together to form a smooth, slightly elastic dough, 2 to 3 minutes.
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27
Do not knead.
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28
Place the dough into oil-coated bowl, cover loosely with plastic and store in the refrigerator for at least 24 hours and up to 3 days to proof.
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29
At Franny's we let it proof for 48 hours, at which point we feel the dough has the optimal texture and flavor.
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30
When you are ready to make the pizza, divide the dough into 4 equal pieces and shape into balls.
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31
Return the dough to the refrigerator to rest for 4 to 6 hours, or until needed, up to 12 hours.
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32
Remove the dough and let it sit at room temperature for at least 30 minutes before using (take the dough out of the fridge while you preheat the pizza stone).
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33
You can let it sit out longer as long as it doesn't get too soft and floppy, which will make it difficult to shape.
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34
Soft dough is also more likely to stick to the cookie sheet or pizza peel, making it harder to slide onto the stone.
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35
If the dough gets too soft, stick it back in the fridge for 10 minutes or so to give it a chance to firm up.
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36
Shape and top as directed for in the pizza recipe.
