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My Big Fat Greek Pizza
kiwiheather · food.com · 2007 · 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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
28g
Dough weight
14g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese otherfat free feta cheese0.25 cup · 28.3g
- sauce tomato1 plum tomato—
- oilolive oil1 tbsp · 13.6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 whole wheat pita bread
- over cheese1 sliced red onion