Your recipe worked fine.

[pizzatherapy]

David writes:

Hi there Albert,


Your recipe worked fine. I like to let my dough sit in the refrigerator or out in the cold garage over night after the first rising.


Actually we were just missing having a Sal's or Pepe's white clam pizza. Nobody around here ever heard of one. So we followed your recipe, only we used raw whole clams.
Sal's and Pepe have nothing to fear from our attempt, but it was tasty.
Guess I will have to send you our recipe for bagels in return for your clam recipe.


Best regards,


David


My Response:


Thanks so much for your wonderful feedback.

Letting the dough proof in the fridege is a grea idea.

BTW, if I could make a clam pizza like Pepe's, I 'd be selling pizza instead of having a pizza website.

pizza everywhere,

albert