New England Greek Pizza
Jim Cooks Food Good · jimcooksfoodgood.com · 2023 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: freshly grated mozzarella, freshly grated provolone, white cheddar and 2 more. Reviewed: mozzarella; provolone; cheddar; butter.
Against 5,130 pizza recipes
Pan Pizza style, 83% hydration: wetter than 88% of the 1,480 doughs that parse.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 83%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
286g
Water
237g
Hydration
82.9%
Salt
2.1%
Yeast
n/a
Oil
9.5%
Sauce
490g
Cheese
510g
Dough weight
560g
Process
Bake temp
n/a
Bake time
14 to 16 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0h
Ingredients (12)
- flourbread flour2 1/4 cup · 286g
- waterwarm water1 cup · 237g
- sugarsugar1 tsp · 4.2g
- salttable salt1 tsp · 6g
- oilShorteningn/a
- oilolive oil2 tbsp · 27.2g
- sauce tomatocrushed tomatoes1 1/2 cup · 368g
- sauce tomatotomato paste1/2 cup · 123g
- cheese mozzarellafreshly grated mozzarella8 oz · 227g
- cheese otherfreshly grated provolone4 oz · 113g
- cheese otherwhite cheddar4 oz · 113g
- cheese otherParmigiano-Reggiano2 oz · 56.7g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemelted butter4 tbsp · 56.8g
- over cheese1 packet IDY
- over cheese12 ” Cast iron pan
- over cheeseItalian seasoning1 tsp · 4.2g
- over cheese3 cloves garlic
- over cheesepinch red pepper flakes
Keep exploring
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Do something with it
- Scale this doughStart from 83% hydration and 2.1% salt, then set your own flour weight and ball count.
- 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 doesWhere 83% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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