@@cheftuan You probably can't add it all in that style oven, a New Haven pie stays on the deck a bit longer. Just add it before the oil, it becomes part of the dough.
We’ve made this clam pizza twice and we love it. Tonight I dressed a small amount of arugula and topped it up with that. So we got our veggies too. Really a complex yet simple pizza. Thank you.
Hello Chef Tuan: Great technique with this! I would like to try your recipe with Oysters. How would you go about that? Any changes? Thoughts? Thanks again, and be well. Eddie, from NY.
Thank you Eddie! Great idea w the oysters! I would make sure the oyster you use are not be too big. If you're a fan of horse radish, I'd maybe grate some on top after the bake. I think you're gonna hit it out of the park with this idea. Let me know how it turns out!
nothing like a hand crafted picture perfect clam pizza im the best lol just clowning never made clam pizza but doing tonight and i pick your recipe yours looks very good been making pizza for 37 years . what about a little fresh cracked black pepper thats the only thing i doing different
Good looking pizza! But I thought New Haven style is a thin crispy crust edge. Yours is more like Neapolitan style. Either way, it is a pizza and it's yummy either way.
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Subscribed and liked. Looking forward to seeing more of your culinary delights.
@@ChowdahHead thank you so much!
Pizza looked amazing. one of the secrets from new haven is use the clam water on the pizza just a little.
Excellent video Chef....! I just got the Ooni Koda 12 last week. This will be on my list for sure...!!!
Thank you! That's awesome. Enjoy your Ooni!
Beautiful pie! Perfect ingredients. Have you dried up drop the clams half way through the cook?
The liquor from the clams should go on the pie. A touch of crushed red pepper is nice too.
I'll try that in the future. I'm picturing a watery mess. Haha
@@cheftuan You probably can't add it all in that style oven, a New Haven pie stays on the deck a bit longer. Just add it before the oil, it becomes part of the dough.
We’ve made this clam pizza twice and we love it. Tonight I dressed a small amount of arugula and topped it up with that. So we got our veggies too. Really a complex yet simple pizza. Thank you.
That's awesome! Now I want a clam Pizza. Haha
Well done! I've had my Ooni for a few weeks..a little longer on the learning curve and White Clam is definitely on the menu! Thanks!
You definitely have to let me know how your clam pie turns out!
Definitely must have fresh clams for authentic taste.
Absolutely.
Now this looks more like it🤘
Your pizza vids are amazing dude! Love when you showed how you made crust and what not. GOOD STUFF. SUB'D
Thank you for checking out my channel. I'm also grateful for the sub!
SUCH A GORGEOUS PIZZA, CHEF!!!!!! It's literally like trying to look directly at the sun.. it's so beautiful my eyes are tearing up. 🤤🤤🤤😭😭😭🥰🥰🥰
Hahaha...thank you!
Looks delish ! 😋😋😋😋😋👍😎👍❤️. Have a Happy 4th of July weekend. ! 😊
Thank you. You as well, be safe!
Nino on 46th st nyc has amaizing clam pizza, shells on the pizza
That's the closest I've seen to Zuppardi's clam pizza. It may just about be the world's second best pizza 🤤
Thank you! That means a lot. I appreciate you and I hope you have a fantastic weekend!
I would love to see a video of you making the tet pizza you have on the Ooni website. Will that ever happen?
That's a great idea!
Awesome! @@cheftuan
Damn...that looks amazing 👏
Thank you!
Hello Chef Tuan: Great technique with this! I would like to try your recipe with Oysters. How would you go about that? Any changes? Thoughts? Thanks again, and be well. Eddie, from NY.
Thank you Eddie! Great idea w the oysters! I would make sure the oyster you use are not be too big. If you're a fan of horse radish, I'd maybe grate some on top after the bake. I think you're gonna hit it out of the park with this idea. Let me know how it turns out!
Will do. Great Suggestion. I will let you know the results. Thanks. Keep up the good work.
@@grandpacavendish4422 thank you, looking forward to hearing about the oyster pie!
I thought you had a new Haven dough 69% hydration. This one looks like Neopolitan, puffy crust. Either way is great.
Chef, what type of flour do you use to stretch the dough ball?
I use King Arthur Bread flour.
nothing like a hand crafted picture perfect clam pizza im the best lol just clowning never made clam pizza but doing tonight and i pick your recipe yours looks very good been making pizza for 37 years . what about a little fresh cracked black pepper thats the only thing i doing different
Thank you! Haha....fresh cracked black pepper never hurt anyone! Let me know how it turns out!
Good looking pizza! But I thought New Haven style is a thin crispy crust edge. Yours is more like Neapolitan style. Either way, it is a pizza and it's yummy either way.
THAT BITTTTTTTT LOOK 🔥🔥🔥🔥🔥🔥🔥
Load that Zaa with clams.
That's all I could afford that day. Haha
Hey chef Tuan!
Hey bud! How's it goin?
Looks wet
Needs lemon juice?
Need? No, but I like lemon w seafood.