METHOD

Donatella’s Homemade Apizza Dough

1. In a stainless steel mixer bowl, add water, then add salt, and whisk together.
    
2. Pour flour into the salted water, and sprinkle yeast evenly over flour. With a wooden spoon, combine mixture gently for 30 seconds.
    
3. Place the bowl on your mixer. Using a dough hook set on your mixer’s lowest setting and mix number, mix the dough about 90 seconds, until you reach oatmeal consistency.
    
4. Allow the dough to sit for 20 minutes, then turn on the mixer for another 20 to 30 seconds at low setting, until the dough is smooth.
    
5. Flour a wooden board and remove dough from the mixer. Flour the top of the dough as well, and cut into 3 equal portions.
    
6. Form each portion into a dough ball, pinching them beneath. Store the dough balls in a container in the fridge for 24 hours.
    
7. Remove dough and leave at room temperature for 3 hours before making pizza.
    

Apizza and Toppings

1. Over medium low heat, add olive oil, fresh chopped garlic, and Calabrian chili to a moderately deep pan. After a couple of minutes and before garlic starts to color, add in chopped clams, strained clam juice, and a splash of white wine. Raise heat and cook, uncovered, until liquid evaporates. Set aside.
    
2. Roll the apizza dough on the floured counter to create a 11-inch circle.
    
3. Generously sprinkle some corn meal on your pizza peel. Transfer the pizza dough to the pizza peel.
    
4. Sprinkle the Mozzarella cheese in the center of the dough, leaving a 3/4-inch edge to form the crust.
    
5. Add Parmesan shreds to the dough, sprinkling on the center and crust. Then, sprinkle the clam mixture to the center of the pizza, spreading it evenly.
    
6. Bake at around 700 degrees F until the crust is golden brown and the cheese is melted.
    
7. Immediately garnish with parsley, croutons, bacon, and torn pieces of Ovoline. Drizzle with extra virgin olive oil, and serve.