Garlicky Clam Grilled Pizza

Ingredients

• 10 ounce bread flour ( 2 cups plus 2 tablespoons)
• 2 tablespoons butter 
• 60  clams scrubbed
• 0.5 cup wine dry white
• 2.3 teaspoons yeast dry
• 1 tablespoon parsley fresh finely chopped
• 6  garlic clove minced
• 0.5 teaspoon kosher salt 
• 10 teaspoons olive oil divided
• 1 tablespoon oregano fresh finely chopped
• 2 ounces parmesan grated
• 0.3 cup shallots chopped
• 1 cup water divided (100° to 110°)
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• knife
• sieve
• plastic wrap
• grill
• stand mixer
• measuring cup
• slotted spoon
• dutch oven

Directions

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.
2. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes.
3. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.
4. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms.
5. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
6. Remove dough from refrigerator.
7. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
8. Prepare grill to high.
9. Heat a Dutch oven over medium-high heat.
10. Add remaining 2 tablespoons oil to pan; swirl to coat.
11. Add butter; swirl until butter melts.
12. Add shallots; saut 2 minutes.
13. Add garlic; saut 1 minute. Stir in wine and clams; bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells.
14. Remove clams from pan using a slotted spoon. Strain cooking liquid through a fine sieve over a bowl, reserving solids. Reserve cooking liquid for another use.
15. Remove clams from shells; discard shells. Chop clams; toss with reserved solids.
16. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray; grill 4 minutes or until blistered. Turn dough over; grill 3 minutes.
17. Remove from grill.
18. Spread clam mixture evenly over top side of crust, leaving a 1/2-inch border; top with cheese. Return pizza to grill rack; grill 4 minutes or until thoroughly cooked.
19. Remove from grill.
20. Sprinkle with parsley and oregano.
21. Cut pizza into 10 wedges.