Pizza Spanako (Greek Pizza)
Pizza Today · pizzatoday.com · Original
Pan Pizzaas labeled by the source
DietNot vegetarian: premoro gyro-style beef topping. Reviewed: gyro-style beef topping; feta.
Against 5,130 pizza recipes
Pan Pizza style, one of 123 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 450 to 550°F bake (this recipe: 450°F)
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
450°F / 232°C
Bake time
12 to 18 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilextra-virgin olive oil2 tbsp · 27.2g
- cheese otherfeta cheese4 oz · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic
- over cheese4-5 ounces fresh baby spinach leaves4 oz · 142g
- over cheese¼ cup red onion1/4 cup · 50g
- over cheesePremoro Gyro-Style Beef Topping10 oz · 284g
- over cheese½ cup pitted brine-cured black olives1/2 cup · 100g
- over cheese½ cup pitted brine-cured green olives1/2 cup · 100g
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 Pan Pizza group marked.
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