Greek Pizza With Chicken, Feta and Olives
PugMomma Brenda · food.com · 2008 · Original
Greekinferred from the title
DietNot vegetarian: cooked chicken breast halves.
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: 450°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 temp
450°F / 232°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (2)
- cheese mozzarellagrated mozzarella cheese1 1/2 cup · 170g
- cheese othercrumbled feta cheese1/2 cup · 56.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic flakes2 tsp · 8.4g
- over cheese2 cooked chicken breast halves
- over cheesesliced mushrooms1 cup · 200g
- over cheesesliced pitted kalamata olive1/2 cup · 100g
- over cheesedried oregano1 tsp · 0.5g
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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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Greek group marked.
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