Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Place in a warm area until the dough doubles in size, about 2 hours.įor the topping: In the meantime, mostly drain the clams, retaining about 2 tablespoons liquid.
Put the dough in a lightly oiled bowl and cover with plastic wrap. Turn the dough onto a lightly floured surface and knead until very smooth, about 5 minutes. Using a fork, gradually incorporate the flour into the liquid mixture. Pour the foamy yeast mixture and the olive oil into the well. Whisk the flour and salt in a large bowl.
Set aside until the yeast activates and becomes foamy, about 10 minutes. For the dough: Whisk together the warm water, yeast and sugar in a bowl.
