Greek style pan pizza dough
Eat In Canada · eatinscanada.com · 2015 · Original
Greekinferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Greek style, 59% hydration: drier than 76% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Greek (New England): oiled pan baked, oregano-forward, diner/pizzeria combo shop tradition
Tradition: 58 to 68% hydration (this recipe: 59%) · 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.
Flour
500g
Water
296g
Hydration
59.3%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
796g
Process
Bake temp
500°F / 260°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- flourAll Purpose Flour2 1/2 cup · 500g
- yeast.5 Tbsp Dry Active Yeastn/a
- saltSea Saltn/a
- oilOlive Oiln/a
- waterWarm water1 1/4 cup · 296g
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Do something with it
- Scale this doughStart from 59% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 59% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Greek group marked.
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