This month’s featured Naples-Style Pizza—White Clam—is hands-down my favorite! I like to say that even if you aren’t a huge clam fan, one bite of this pizza might make you change your mind.
To start, we make our sauce from scratch by reducing white wine, shallots, and a splash of cream. We slather this sauce over our hand-stretched, aged dough made in our very own Bakehouse and top it with tender clams, a small scattering of Calabrian red peppers, and our hand-stretched DLM Fresh Mozzarella.
It’s then baked in our massive hearth pizza oven at 700°F till bubbly and cooked to perfection. But wait, there’s one final step after its comes out of the oven. We shower it with fresh chopped parsley, Vera Jane’s Extra-Virgin Olive Oil, and sea salt.
It’s simply delicious and available only through the month of February at DLM Springboro and Washington Square—so get in here and try it!