Seafood Pizza

Method

1. Crumble 1 g of fresh yeast into 95 ml of lukewarm water and stir until dissolved. Add 150 g of "00" flour a handful at a time, mixing to a shaggy mass, then add 4 g of fine sea salt and knead on an unfloured surface for 10 minutes until the dough is smooth, elastic and no longer tacky.
2. Shape the dough into a tight ball, put it in a lightly oiled bowl, cover with a damp cloth and leave at cool room temperature for 8 hours, until doubled and slack with a domed, blistered surface.
3. Meanwhile, rinse 70 g of clams and leave them in a bowl of cold salted water for 1 hour to purge the grit. Drain, tip into a small pan with a splash of water, cover and set over high heat for 3 minutes, shaking once, until the shells open. Discard any that stay shut, pick out the meats and strain the liquor through a fine sieve.