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1
1.
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2
In a small bowl dissolve sugar in 1/4 cup water.
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3
Sprinkle yeast over water and let stand until foamy, about 5 minutes.
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4
2.
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5
In a large bowl stir together 2 cups flour, remaining 3/4 cup water, salt, and yeast mixture.
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3.
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Transfer dough to a floured surface and clean and oil large bowl.
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8
4.
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Knead dough vigorously, incorporating as much of remaining 3/4 cup flour as necessary to create a silky dough, a full 15 minutes.
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5.
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Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap.
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12
Let dough rise in a warm place 2 to 3 hours, or until doubled in bulk.
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6.
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While dough is rising, in a small bowl combine garlic and oil and chill, covered.
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15
7.
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Punch down dough and flatten on a lightly floured surface.
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Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or into 2 smaller rounds).
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8.
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Put pizza stone on bottom shelf of oven and preheat oven to 500F.
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20
9.
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Sprinkle baker's peel with cornmeal and slide dough onto it.
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Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 minutes.
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While dough is resting, let garlic oil come to room temperature.
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10.
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Brush dough evenly with garlic oil, leaving a 1/2-inch border untouched.
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Arrange clams with a dash of reserved liquor over garlic oil and sprinkle with oregano and Romano.
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11.
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Shake and slide pizza off baker's peel onto pizza stone in oven.
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Reduce oven temperature to 450F.
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and bake pizza 15 minutes, or until crust is medium brown.
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12.
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Serve pizza immediately with plenty of napkins.
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Serves 2 as an entree or 4 as an hors d'oeuvre.
