Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

In 1925 Frank Pepe opened his legendary Pizzeria Napoletana Restaurant serving a thin-crust apizza (it's what they call it up there) on Wooster St. in New Haven CT. As the story goes, he was friends with Gennaro Lombardi, who opened his pizza restaurant 20 years earlier in what used to be Little Italy on Spring St. in NYC. Frank wanted to do something similar in New Haven - coal-fired oven and all - so he consulted with Gennaro - and a second legend was born.

One of Pepe's signature pizzas is the White Clam pizza - which has no mozzarella or tomato - just fresh local clams, fresh chopped garlic, extra virgin oil, grated pecorino and garnished with dried oregano (didn't have fresh). My version includes a sprinkling of chopped Wright's Thick Cut Applewood Smoked bacon.

I've often tried to duplicate this pizza at home, but lacking the coal fired oven- which bakes these in less than 2 minutes at 900° - my efforts always fell "flat" at best.

Having recently purchased a kamado-style smoker/grill, which is made of high temp fired heavy refractory clay, and can hit those temps I figured I'd give it a try.

Here is the result:

Pre-heating the cooker - using charcoal made from Quebracho Blanco, a hardwood from South America's central region - and capable of some serious heat:

IMG_20210329_175435 by Gene Lugo, on Flickr

After 100 secs on a 900°-plus fire - cut and ready to eat:

IMG_20210215_175532 by Gene Lugo, on Flickr

Ava'sPapa Loc: Cheshire, Ct.

I've got to stop looking at this 'Foodie" stuff until after dinner. I happen to be surrounded by Pepe's (4 within a 1/2 hour) and I do like their pizza. Before I went to Italy I wouldn't look at a thick pie. But, I was converted over there and now prefer a thin pie. Actually, thick or thin, I'm not that fussy...as long as it's pizza.

Cwilson341 Loc: Central Florida

Looks like a masterpiece to me!

Quixdraw Loc: x

Looked up the Kamado - Amazing! Pizza looks wonderful. I love clams, but it is a little like Russian Roulette for me - most times fine, but once in a while, sick as a hound. The grill would probably be risky out here in Wildfire country, but I'll do some research. My present Vermont Castings grill, bought as my Last Grill, is failing. The company was acquired so no parts to be found.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks! I do pizza once in a while - especially when I need to clean the grill - 900° definitely turns anything that is not steel, iron or refractory material to ash. Which can be brushed or vacuumed out.

It's all about the charcoal. I use Jealous Devil XL Lump - which just doesn't spark. The cheap stuff, like Cowboy, Frontier, B&B, and Basques Sugar Maple - all junk. Lots of small pieces, lots of sparks, some pieces that have not been fully carbonized, just low quality stuff. Kamado Joe, Big Green Egg is ok - but can be uneven. Fogo Premium is as good as Jealous Devil, and better than Fogo Super Premium.

Once you get the fire started, you close it and literally nothing gets out - from the firebox vent or the top vent. That's one of the reasons we went Kamado. I didn't care for the pellet smokers like Traeger - not as versatile or hot.

My daughter and son in law are both allergic to bivalves - so no clam pizza for them!

I chose Kamado over Big Green Egg because it seemed more modern - kinda like film vs digital. I doubt that I would have gone wrong with either - but the BGE would have cost more, and it would not have the split-level grills and heat deflectors which I have made good use of on numerous occasions.

When I get a temperature control unit - with a fan drive - it will be a walk in the park to hold a smoker temp of 225° for up to 35 hours, but the 18 hour brisket I recently made was perfect with just a little tending of the fire at first. It is remarkably stable. If you can get comfortable with the fire part, I'd highly recommend it.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

Quixdraw Loc: x

Thanks! I am certain the selection of charcoal out here is limited. If I go the Kamado route, my long suffering UPS guy will need to carry the weight. I'm going to check with the local Fire Marshall. Everything I found suggested these were safe, very durable and easy to maintain. My last one wasn't much less expensive than some of these.

John Lawrence

An amazing grill and a delicious looking pizza, Gene. I think your addition of bacon provides a great deal of flavor. I like bacon on or with everything except my Wheaties.

Quixdraw Loc: x

Around here, Bacon is classified as a food group! Wheaties...

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

I often get charcoal on Amazon, but eBay, Tractor Supply and Ace hardware are also good sources. I just ordered a bag of Harder Charcoal from Amazon - it's supposed to be XL chunk quebracho - like Jealous Devil - $40 for 33 lbs, delivered free.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

Hmm, bacon bits on Wheaties . . .

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Bacon works magic on that old school standard - Clams Casino - so why not on a pizza?

John Lawrence

I didn’t think of that but you’re right. Growing up, my father had his own lobster pots and we also dug clams - steamers, cherrystones and sea clams to grind up. Clams certainly deliver a nice briny taste but are usually served with something to enhance the flavor. Typically, my mother used some combination of seasoned breadcrumbs, bacon and spinach when she stuffed them and butter for dipping when she steamed them.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

I had to think about the combination - how about pork chops marinated in apple cider vinegar and maple syrup, breaded with a combination of Wheaties and finely chopped bacon and fried in ghee or clarified butter?

John Lawrence

Hard to believe it could be done but you actually came up with a legitimate recipe that sounds like it would taste great. Thanks to your culinary creativity, I’ve finally found a way to have bacon with my Wheaties. The marinade is perfectly balanced, the Wheaties add nice crunch to the bacon coating as it browns in the clarified butter. What started out as a joke ended up as a great recipe. You earned my sincere vote as UHH Top Chef, Gene.