White Clam Pizza Recipe – The Best Homemade Coastal Pie

Q: What’s on a white clam pizza?

A traditional white clam pizza recipe features a short but powerful list of ingredients that lets each flavor shine. The essentials include: Fresh littleneck clams (or chopped clams) Garlic, finely minced Extra virgin olive oil Grated Pecorino Romano cheese Fresh oregano Crushed red pepper flakes (optional) No tomato sauce — that’s what makes it “white” At Frank Pepe’s, where the white clam pizza gained national fame, these ingredients are layered on a thin, charred crust that’s baked in a coal-fired oven until golden and bubbling. The result is a briny, garlicky, cheesy masterpiece that balances richness and freshness with every bite.

Q: What state is known for white clam pizza?

Connecticut is the undisputed king of the white clam pizza recipe , thanks to the legendary Frank Pepe Pizzeria Napoletana in New Haven. Opened in 1925, Pepe’s was one of the first pizzerias in the U.S. to serve pizza with clams as a topping, and it quickly became an icon. Today, food lovers travel from around the country to stand in line for a chance to try the original New Haven-style white clam pizza . The city's commitment to coal-fired ovens and traditional techniques has made Connecticut synonymous with clam pizza in American food culture.

Q: What is the 55 rule for pizza dough?

In the world of serious pizza-making, the 55 rule refers to the ideal dough temperature (in Fahrenheit) immediately after mixing—around 55ºF. This cooler dough: Slows down yeast activity for deeper flavor Helps gluten relax for easier stretching Encourages air bubble formation for a better crust When making a white clam pizza recipe , following this rule helps achieve the thin, blistered crust seen in New Haven-style pies. Simply refrigerate your dough for a few hours (or overnight) after kneading to hit that target temp.

Question 1

What’s on a white clam pizza?

Accepted Answer

A traditional white clam pizza recipe features a short but powerful list of ingredients that lets each flavor shine. The essentials include:
Fresh littleneck clams (or chopped clams)
Garlic, finely minced
Extra virgin olive oil
Grated Pecorino Romano cheese
Fresh oregano
Crushed red pepper flakes (optional)
No tomato sauce — that’s what makes it “white”
At Frank Pepe’s, where the white clam pizza gained national fame, these ingredients are layered on a thin, charred crust that’s baked in a coal-fired oven until golden and bubbling. The result is a briny, garlicky, cheesy masterpiece that balances richness and freshness with every bite.

Question 2

What state is known for white clam pizza?

Accepted Answer

Connecticut is the undisputed king of the white clam pizza recipe, thanks to the legendary Frank Pepe Pizzeria Napoletana in New Haven. Opened in 1925, Pepe’s was one of the first pizzerias in the U.S. to serve pizza with clams as a topping, and it quickly became an icon.
Today, food lovers travel from around the country to stand in line for a chance to try the original New Haven-style white clam pizza. The city's commitment to coal-fired ovens and traditional techniques has made Connecticut synonymous with clam pizza in American food culture.

Question 3

What toppings are best on a white pizza?

Accepted Answer

A white pizza doesn’t use tomato sauce, so its toppings tend to highlight rich, creamy, or savory elements. If you’re branching out from a standard white clam pizza recipe, here are popular additions that work well:
Ricotta or fresh mozzarella for creaminess
Parmesan or Pecorino for a salty kick
Caramelized onions for sweetness
Spinach or arugula for freshness
Mushrooms for earthiness
Truffle oil or garlic oil for added depth
And yes, clams and bacon remain a top-tier combo if you're sticking with seafood. Just be sure not to overload—too many toppings can compromise the crisp crust that makes this pizza style so iconic.

Question 4

What is the 55 rule for pizza dough?

Accepted Answer

In the world of serious pizza-making, the 55 rule refers to the ideal dough temperature (in Fahrenheit) immediately after mixing—around 55ºF. This cooler dough:
Slows down yeast activity for deeper flavor
Helps gluten relax for easier stretching
Encourages air bubble formation for a better crust
When making a white clam pizza recipe, following this rule helps achieve the thin, blistered crust seen in New Haven-style pies. Simply refrigerate your dough for a few hours (or overnight) after kneading to hit that target temp.

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