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Author Topic: NY style clam pie  (Read 277 times)

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Offline Monkeyboy

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  • Location: ATL
  • I Love Pizza!
NY style clam pie
« on: October 03, 2021, 11:28:45 AM »
~310g dough ball
61% hydration, All Trumps Flour
.168% IDY
2.5% salt
1.5% olive oil
500 oven, baking steel on lower rack
12 hour bulk ferment at room temp, then proofing box and fridge for 24 hours.  Took out 2.5 hours prior to baking.

Garlic oil. Shredded Mozzarella. about 20 littleneck clams (steamed prior in clam juice, wine, shallots, garlic.).  Reduced clam liquid and mixed it with sliced garlic, parsley, oil - drizzled on pie.  Bacon bits. Shredded Parmesian/Romano.


Offline kori

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Re: NY style clam pie
« Reply #1 on: October 03, 2021, 02:12:58 PM »
That is a very nice looking pizza!
I SMILE AND WAVE....

Offline peetzabone

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  • Location: Denver
Re: NY style clam pie
« Reply #2 on: October 22, 2021, 12:40:17 PM »
I thought we had rules about posting graphic pornography in this forum??  :P :P

Fantastic process, design and image! Sounds so damn good!   :drool: :drool: :drool:

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