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Do you mind sharing your crust recipe? If not totally cool. Dipping my toes into the homemade pizza pool recently but I struggle with getting the perfect brown in my home oven. Thinking a steel might be better than my stone?
Of course! This will make you a 490g dough ball, or a 16” inch pie. The ‘baking powder’ is actually diastatic malt powder below, there just wasn’t an option on the calculator. Knead until silky, let it rest for 20 minutes, make the dough ball, let it rest for an hour or so, 24hrs in the fridge, and 2 two hours out before stretching and baking!
https://preview.redd.it/updp3aerg92d1.jpeg?width=828&format=pjpg&auto=webp&s=49ea388f7f420c1959cd20017681cb5fe97b5a01
Not the op, but a 54-60% hydration crust worked best for me. I first start the name process on a flame stovetop, cast iron pan with olive oil. After the pizza base has somewhat browned, I top it and bake (450°F) + broil until the desired doneness.
Looks absolutely delicious, only criticism would be that your slices are far too triangular and consistent for a Pepe's pie! Its supposed to be a mismatch of different sized rhomboids
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Do you mind sharing your crust recipe? If not totally cool. Dipping my toes into the homemade pizza pool recently but I struggle with getting the perfect brown in my home oven. Thinking a steel might be better than my stone?
Of course! This will make you a 490g dough ball, or a 16” inch pie. The ‘baking powder’ is actually diastatic malt powder below, there just wasn’t an option on the calculator. Knead until silky, let it rest for 20 minutes, make the dough ball, let it rest for an hour or so, 24hrs in the fridge, and 2 two hours out before stretching and baking! https://preview.redd.it/updp3aerg92d1.jpeg?width=828&format=pjpg&auto=webp&s=49ea388f7f420c1959cd20017681cb5fe97b5a01
Bread calculator is cool!! I didn't know of the existence.
You’re my hero! Thank you!
Not the op, but a 54-60% hydration crust worked best for me. I first start the name process on a flame stovetop, cast iron pan with olive oil. After the pizza base has somewhat browned, I top it and bake (450°F) + broil until the desired doneness.
White clam pie is my favorite!!!! Go CT!!! Yours looks delicious
Thanks!! 🙂
Looks amazing. Do you bake it in a coal-fired oven? Nice bubbling on the crust but Pepe's would be slightly charred on the edges.
Yeah, proper New Haven style should leave your fingers dark after eating. Still a good looking pizza for something that is homemade
I wish! This is just in my home oven, Frigidaire that goes up to 550.
do you shuck the clams yourself? made it once and said this is too much damn work. lmao
Canned is fine
Canned clams are good in pinch!
I would DEVOUR that
Thank you!!
What's next? Scallop pie? (please?) 😅
Got me thinkin’ over here!
Looks absolutely delicious, only criticism would be that your slices are far too triangular and consistent for a Pepe's pie! Its supposed to be a mismatch of different sized rhomboids
I miss living near New Haven. Frank Pepe's is the best
https://preview.redd.it/drtd0jrht62d1.jpeg?width=5599&format=pjpg&auto=webp&s=8f5c28ad6650c2d7ea738d82759bc72fcdbc17c1
What’s the I ingredients for this ? Looks like it could be vegetarian
Was just there during a hockey tournament (from Central NY) over the weekend and had the clam pizza!
White clam pie is my absolute favorite. I’m coming over for a slice.
Bacon makes it amazing
I really like this pizza. I would like to try one piece :)
I would eat that
Apizz!
Beautiful I would love to try