PEPPER-CRUST CLAM PIZZA

Pepper-Crust Clam Pizza image

Provided by Marian Burros

Time 45m

Yield Four servings

Number Of Ingredients 10

1 package yeast
1 teaspoon sugar
1 cup tepid water (110 degrees)
2 1/4 to 2 1/2 cups white flour
1/2 cup whole-wheat flour
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarse-ground black pepper
Cornmeal
White clam topping (see recipe)

Steps:

Combine the yeast and the sugar with one-quarter cup of the water.
Combine the remaining water with two and one-quarter cups of white flour and the whole-wheat flour, oil, salt and pepper. When the yeast mixture is foamy, add it to the flour mixture. Mix vigorously until it holds together as rough dough. Turn the dough out onto a floured board and let it rest while you clean, dry and then oil the bowl.
Knead the dough a full 12 minutes, adding white flour as necessary to create a silky-smooth dough. Return it to the bowl and cover it with a double layer of plastic wrap. Let the dough rise in a warm place for at least two hours (up to all day, if desired).
Preheat the oven and two pizza stones dusted with cornmeal to 450 degrees.
Punch the dough down and flatten it on a lightly floured board. Divide it in half. Pounding with the heel of your hand, methodically work one piece into a circle about 11 inches in diameter.
Place the dough on a baker's peel that has been dusted with cornmeal, adding topping, and slide it onto a hot pizza stone. Repeat the process with the second half of the dough.
Bake each pizza about 15 minutes, or until the crust is light brown.