Greek-Style Pizza
CookingONTheSide · food.com · 2008 · Original
Greekinferred from the title
DietVegetarian. Not vegan: light sour cream, feta 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
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
n/a
Bake time
14 to 18 min
Oven
home standard
Surface
stone
Ingredients (3)
- dairy doughlight sour cream1/2 cup · 100g
- sauce tomato2 medium roma tomatoesn/a
- cheese otherfeta cheese1/3 cup · 37.7g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried basil leaves1/2 tsp · 0.3g
- over cheesepepper0.1 tsp · 0.5g
- over cheesefresh spinach leaves1/2 cup · 100g
- over cheesemarinated artichoke hearts1/2 cup · 100g
- over cheese6 small pepperoncini peppers
- over cheesereek kalamata olives
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 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.
Or browse all 5130 pizza recipes.