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1
Mix the water, flours, olive oil, salt, sugar, yeast, and Parmesan in a bread machine and start the dough cycle.
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2
When the machine starts running, add a bit of water or flour as needed to get a nice texture to the dough.
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3
Not too dry or too wet.
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4
Place pizza stone in oven and heat as high as it will go.
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5
The stone needs to get real hot and it will take half an hour or so to get it heated through.
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6
Combine 8 Tablespoons olive oil, the garlic and red pepper in small bowl.
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7
Refrigerate.
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8
Combine mozzarella, parsley, Parmesan and thyme in plastic bag.
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9
Shake it around to combine and set aside.
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10
Thin slice the tomatoes and save in a plastic bag.
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11
Set aside.
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12
When the bread machine announces that the dough is done, reduce the oven heat to 350 and leave the oven door open for a while to allow it to quickly cool down to 350.
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13
Coat work surface and roller with flour, remove dough from machine, split in half and roll out a 14 inch diameter crust.
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14
Place the other half of the dough in a plastic bag and set aside.
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15
Poke the crust all over with a fork and brush with olive oil.
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16
Place pizza on the hot stone and bake at 350 until top is set and bottom starts to brown - about 10 minutes.
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17
Brush crust with half of the reserved oil/garlic mixture.
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18
Cover evenly with 1 can of drained clams, half of the tomato slices, and half of the reserved cheese mixture in that order.
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19
Return to oven and bake until cheese is melted and crust is brown on the bottom - around 10 minutes.
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20
Cut into eight slices and serve.
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21
Repeat from step 8 using the rest of the ingredients to make another pizza.
