← All pizzas
Greek Pizza
Cookie and Kate · cookieandkate.com · 2015 · Original
Greek (New England diner) (asserted)
Greek (New England diner) (New England): oiled pan baked, oregano-forward, diner/pizzeria combo shop tradition
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
312g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato⅔—
- cheese mozzarellagrated low-moisture part-skim mozzarella cheese8 oz · 226.8g
- cheese other½85.1g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough1 lb · 453.6g
- over cheese½
- over cheese15 pitted Kalamata olives
- post bakeOptional garnishes: three to four fresh basil leaves