Method

• 1.
  Begin the dough preparation 24 hours prior. Combine yeast and 600ml lukewarm water in a bowl, cover and stand for 10 minutes or until frothy. Combine flour and 1/3 cup (27g) salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.
• 2.
  Divide dough into six 280g balls, place on a tray, cover and chill for 24 hours (dough can be frozen for up to 6 months). Stand at room temperature for 1 hour before baking.
• 3.
  For the garlic oil, combine oil and garlic in a small saucepan over low heat, bring to a simmer and cook for 10 minutes or until garlic is tender. Transfer to a glass jar.

• 4.
  For the fermented chilli, place the chilli and salt in a clean 2-cup (500ml) jar with a lid. Seal and store in a dry place to ferment for 1 week. After a week, place chilli mixture and oil in a saucepan over medium-high heat and bring to a simmer. Remove from heat and stand to infuse. Pour into a jar and refrigerate to store.
• 5.
  Preheat oven to 250°C. Grease a large round pizza tray or baking tray and scatter with semolina.
• 6.
  To make the clam bechamel, place wine in a small saucepan and bring to the boil. Add clams, cover and cook, shaking pan occasionally, for 4 minutes or until clams open (discard any that remain closed). Strain clam stock into a jug, discard clam shells and chop clam meat.
• 7.
  Combine butter and flour in a clean medium saucepan over high heat. Cook, stirring constantly, for 2 minutes to cook out flour. Gradually whisk in clam stock and cook, whisking constantly, until thickened and smooth. Add cream and simmer for 3 minutes or until reduced slightly.
• 8.
  On a lightly floured surface, roll out dough, from the inside to the outer edge, to form a 24cm round. Place on prepared tray. Spread over 1/4 cup (60ml) clam bechamel and top with chopped clam meat, fermented chilli and pecorino. Cook for 10 minutes or until cooked through. Drizzle with lemon juice and garlic oil, and sprinkle with parsley to serve.