Step 1

Fire up. Preheat the grill or oven to at least 450°F. If you can get it hotter, do. If you are using a stone, put it into the cold oven and let it heat at least 30 minutes.

Step 2

Shape the dough. You can use a frozen dough from the grocer, just not a precooked dough. But I strongly recommend you try making your own by using my simple Roman style no knead pizza crust recipe. It has the right amount of oil in it for the same kind of crispy crust you find at Pepe's.

Step 3

Toss the flour on your work surface and spread it thin. Place the dough in the center and begin working it outward and roll it thin, less than 1/4". Move it to a peel if you are cooking on a pizza stone or to an oiled pan. Either works fine. Throw some cornmeal on the peel or pan to help the dough slide on and off, and for a bit of flavor.

Step 4

Add the toppings. Pat the clams dry and place them on the dough, spreading them out evenly, and take them to within 1" of the edge. Then sprinkle on the garlic, cheese, oregano, and finally drizzle on the oil. The oil will pool but don't worry, it will spread out in the oven. I like to take a brush and paint a little oil on the edges of the dough.

Step 5

Cook. Bake until the dough on top and the bottom is tan to golden. If you wish, push your luck and let it go until there is a slight blackening on the bottom, but beware, too much char can ruin your pie. Whatever you do, don't pull the pie until the clams are cooked through. Raw clams, although they are popular on the half-shell, are susceptible to contamination and a common source of food-borne illness. You will notice what looks to be a lot of oil on the surface while it is cooking, but don't worry, it will be absorbed. You will also notice a strong garlic smell. It will keep away the vampires.

Step 6

Serve. Remove, slice, and serve hot.