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1
Heat the olive oil in a large deep pan and sweat the onion and garlic with the bay leaf.
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2
When the vegetables are soft, add the white wine and cover.
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3
Bring the liquid to a boil and place the clams in it. Cover and steam the clams in it. Cover and steam the clams over high heat. After 5 minutes check to see if the clams have opened, and if so remove them from the pan and cool.
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4
Strain the clam liquor and reduce it until the sauce starts to thicken. Add the cream and reduce further, then let the sauce cool.
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5
Separate the clams from their shells. Reserve the meat and discard the shells.
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6
1 tablespoon fresh yeast
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7
1 tablespoon salt
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8
2 cups ice-water
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9
5 cups flour
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10
In a large bowl, dissolve the yeast in the water. Add the salt and flour and mix until the dough starts to come together.
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11
Turn the dough out onto a table and knead for about 10 minutes until smooth. Place the dough in a bowl, cover and refrigerate overnight.
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12
Turn the dough out onto a table and cut into 6 (185-g) pieces. Roll each into a ball shape using the palm of your hand and rotate it in a clockwise motion. Cover the dough balls and let rest for 6-8 hours in the refrigerator.
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13
Chile flakes
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14
Chopped flat-leaf parsley
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15
Take the dough out of the refrigerator 1 hour before using it, and at the same rime preheat the oven to 500u00b0F. alternatively, light a fire in a brick oven if you access to one.
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16
Stretch each dough ball into a pizza shape and spoon on just enough clam sauce to cover the dough -not too much, as it is very strong. Place 9 clams on top of the sauce and sprinkle with some chili flakes. Repeat for the rest of the dough balls.
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17
Bake until nice and browned. Finish each pizza with a little chopped parsley.
