Want to add some New England flair to your Super Bowl party? Serve a New England clam pizza.
This recipe comes from the makers of Samuel Adams Boston Lager (definitely Patriots party authorities). Besides being an ideal accompaniment to this pizza, lager beer is used in the pizza dough, too. The recipe was developed for Sam Adams by Mark Bello of www.pizzaschool.com.
Samuel Adams brewery manager Jennifer Glanville shared these tasting notes: “Perfect New England pairing! Boston Lager’s doughy notes compliment the rich and creamy sweet notes from the mozzarella and the ricotta cheeses and slightly sweet character from the clams.”
Glanville suggests adding a few dashes of hot sauce to the pizza as well as a squeeze of lemon just before serving.
Never miss a local story.
For more recipes and beery ideas, click on www.samueladams.com.
No matter who you’re rooting for Sunday, we want to see your Big Game food!
Snap a photo of your game day spread and/or its preparation. Or feature your favorite football food — we want to see, too! Share your photos with us via Twitter, Instagram or Facebook; please include the hashtag “#SacFeast” so we can find them.
Then on Sunday, we’ll select some photos to share online at www.sacbee.com.
Besides a big dose of football, Americans are expected to consume more pizza on Sunday than any other day of the year. Why not make yours super?
Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.
Boston Lager pizza crust
This recipe was developed by Pizza School’s Mark Bello for The Boston Beer Company, makers of Samuel Adams.
Makes 2 crusts.
3 1/2 cups (20 ounces) unbleached all-purpose flour, plus more for dusting
1 envelope (4 ounces) instant yeast (highly active or bread machine yeast)
1 tablespoon finely granulated salt
1 tablespoon extra-virgin olive oil, plus more for greasing your rising container and oiling your cookie sheet, pizza pan, or screen
1 (12 ounce) bottle of Samuel Adams Boston Lager, warmed up to 120 degrees F. to 130 degrees F.
Preheat the oven to 500 degrees F. Warm the beer to 120 degrees F. to 130 degrees F. (warming the beer properly means your yeast will activate properly). Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer ensures success — if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.
In a 5-quart or larger bowl, combine flour, yeast, salt, and oil.
Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet — it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead (press down, push, fold, repeat) to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it; when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth — don’t overknead it!
Your finished dough, if you have a scale, will weigh right around 2 pounds (30 to 34 ounces). Break into two equal pieces.
Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size (deli quart containers work great for this).
Set dough aside to rise in a warm location, about 70 degrees F. to 80 degrees F. is good. After dough has expanded to double in size (about 1 to 2 hours), gently remove from container and stretch to fit on a lightly greased 12-inch or 14-inch cookie sheet, pizza pan, or pizza screen.
Top pizza with your favorite toppings and bake in a 500-degree F preheated oven until your crust and toppings are to your desired doneness (about 10 to 15 minutes).
Out of the oven, allow a few minutes to cool. Then cut, serve, and enjoy.
Note: For a thicker crust, stretch to 12 inches and cook on cookie sheet, pizza pan or pizza screen. For a thinner crust, stretch to 14 inches and cook on cookie sheet, pizza pan or pizza screen.
Another note: If you’re only making one pizza, the remaining dough ball can be frozen for later use. Wrap in plastic and freeze up to six months.
New England clam pizza
This is another Mark Bello recipe creation.
Makes 1 pizza
1 risen ball of Samuel Adams Boston Lager-infused dough (approx. 16 ounces)
1/2 cup (about 3 ounces) chopped clams from one (6.5 ounce) can; drain and reserve juice
1/2 cup (4 ounces) whole milk ricotta
1/2 cup loosely packed (about 2 ounces) whole milk mozzarella
1 teaspoon dried oregano plus more to shake on out of the oven
1/8 teaspoon red pepper flakes plus more to shake on out of the oven
1/8 teaspoon garlic powder
1 tablespoon extra-virgin olive oil plus more for oiling your cookie sheet, pizza pan, or screen
2 tablespoons clam juice (leftover from your can of clams)
2 tablespoons (1/2 ounce) grated cheese (i.e.: parmesan or Romano cheese)
Mix clams, ricotta, mozzarella, oregano, red pepper flakes, garlic powder, olive oil, and clam juice. Set aside.
Stretch dough to desired diameter (12 inches for thicker, 14 inches for thinner), and lay on a lightly oiled cookie sheet, pizza pan, or screen.
Apply an even layer of clam/cheese/spice mixture to about ½ inch from the border of the crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes at 500 degrees F or until your toppings are bubbling and the crust is golden brown.
Out of the oven, drizzle on lemon juice and/or add more oregano and/or red pepper flakes to taste. Let rest a few minutes, and then cut, serve, and enjoy.