I saw this on The Kitchen on FoodTV, Geoffrey Zakarian.  Because the dough had 00  flour I thought it might be lighter.  Instead it was hard. Jim the skeptic liked this filling very much.  I thought it was very salty even though it had no salt.  Of course, anchovies and Parmesan cheese are both salty.  As I could not just dumb in my bread machine and walk away.  It took me forever.  The directions for the mixer were great.  If I had had 4 hours to proof it and then assemble, it would have been perfect.  However I ran out of time and did refrigerator proofing.  It was easy to roll out.  Jim ate one whole pizza and we have 2 pieces left from the second pizza.  

Ingredients:

Dough:

1 C +1 T all-purpose flour, measured with the scoop and level method.

1 C + 1 T 00 flour, measured same (Labeled pizza flour in the market.)  I thought cake or pastry flour was all 00.  I was wrong.  The protein counts are different so I am going to try this dough again.

2 t kosher salt

7 oz warm water (105 degrees F)

3/4 t honey

1 t EVOO

3/4 t active dry yeast

Pizza:

2 t EVOO +more for drizzling

2/4 C shredded smoked buffalo mozzarella

1/2 C whole milk ricotta

1/3 C shucked Littleneck clams (I used canned)

Pinchcrushed red chile flakes

2 cloves garlic, shaved very thin

1/4 C ground pecorino-Romano, plus more for sprinkling

2 T roughly chopped fresh parsley

3 anchovies, sliced thin lengthwise

Directions:

For the dough:

1. In a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, 00 flour and salt.
2. In a small measuring cup, stir together the warm water and honey until the honey dissolves , the add the olive oil and the yeast.   Allow to sit for 10-15 minutes.  pout into the flour mixture
3. Bring the speed up to medium-high and also the water to mix into the flour mixture until a dough forms.  Bring to high speed and allow to beat until a smooth and elastic dough forms, 6-8 minutes.
4. Cut into 2 equal pieces and shape each into a ball on a a well floured work surface.  Place on a heavily floured surface like a plate or sheet tray, thin cover with a dampened cloth and let rest and rise for  3-4 hours at room temperature or for 8-24 hours in the refrigerator.  If you refrigerate the dough, remove it 30-45 minutes before you begin to  shape it.  
5. To make pizza, preheat the oven to 450-500 degrees F and place a pizza stone in the oven to preheat.
6. Place each dough ball on a floured piece of parchment paper and use your fingertips to form a crust, then use your hands to shape each into a 12” circle.
7. For the pizza.Drizzle the center of each crust with EVOO.  Top with mozzarella, ricotta, clams, red chile flakes, garlic and pecorino.  
8. Bake, rotating halfway through, until the crust is golden and the cheese is bubbling and browning slightly, 10-12 minutes.
9. Remove from the oven and serve with chopped parsley, more pecorino if desired, anchovies and a drizzle of oil on top.
10. 10.repeat wit the remaining pizza.