← All pizzas
Mediterranean Greek Pizza
Marg (CaymanDesigns) · food.com · 2010 · 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
119g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
170g
Cheese
567g
Dough weight
151g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- sauce tomato2 pizza crusts—
- sauce tomato1 can tomato paste170.1g
- waterred wine or 1/2 cup water0.5 cup · 118.5g
- saltsalt1 tsp · 6g
- sugarsugar1 tbsp · 12.5g
- oilolive oil1 tbsp · 13.6g
- cheese mozzarellamozzarella cheese1 lb · 453.6g
- cheese otherfeta cheese4 oz · 113.4g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian seasoning1 tsp · 4.2g
- over cheesesmall fresh spinach leaves0.25 cup · 50g
- over cheese1/2 red onions or 1/2 sweet vidalia onion
- over cheese1/2 red bell pepper
- over cheese4 -6 ounces sliced black olives4 oz · 170.1g
- over cheeseblack pepper