Greek Pizza
Cookie and Kate · cookieandkate.com · 2015 · Original
Greekinferred from the title
DietVegetarian. Not vegan: grated low-moisture part-skim mozzarella cheese.
Against 5,130 pizza recipes
Greek style, one of 21 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Greek (New England): oiled pan baked, oregano-forward, diner/pizzeria combo shop tradition
Tradition: 58 to 68% hydration · 450 to 525°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (3)
- sauce tomato⅔n/a
- cheese mozzarellagrated low-moisture part-skim mozzarella cheese8 oz · 227g
- cheese other½85g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½
- over cheese15 pitted Kalamata olives
- post bakeOptional garnishes: three to four fresh basil leaves
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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