Mediterranean Greek Pizza
Marg (CaymanDesigns) · food.com · 2010 · Original
Greekinferred from the title
DietVegetarian. Not vegan: mozzarella cheese, 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 details not stated on the source page.
Ingredients (8)
- sauce tomato2 pizza crustsn/a
- sauce tomato1 can tomato paste170g
- waterred wine or 1/2 cup water1/2 cup · 119g
- saltsalt1 tsp · 6g
- sugarsugar1 tbsp · 12.5g
- oilolive oil1 tbsp · 13.6g
- cheese mozzarellamozzarella cheese1 lb · 454g
- cheese otherfeta cheese4 oz · 113g
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 leaves1/4 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 · 170g
- over cheeseblack pepper
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.