New England Greek Style Pizza Recipe
seriouseats.com · 2011 · Original
Greekinferred from the title
DietVegetarian. Not vegan: freshly grated whole milk mozzarella, freshly grated white cheddar, parmigiano-reggiano.
Against 5,130 pizza recipes
Greek style, 65% hydration: drier than 55% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Greek (New England): oiled pan baked, oregano-forward, diner/pizzeria combo shop tradition
Tradition: 58 to 68% hydration (this recipe: 65%) · 450 to 525°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
400g
Water
260g
Hydration
65.0%
Salt
2.0%
Yeast
1.00%
Oil
19.9%
Sauce
85g
Cheese
284g
Dough weight
978g
Process
Bake temp
500°F / 260°C
Bake time
0.5 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (12)
- flourbread flour400g
- yeastinstant yeast4g
- saltkosher salt8g
- oilextra virgin olive oil2 tbsp · 27.2g
- waterwater260g
- sauce tomatotomato paste3 oz · 85g
- sauce tomato1 can crushed tomatoesn/a
- oilvegetable shortening2 tbsp · 25g
- oilextra-virgin olive oil2 tbsp · 27.2g
- dairy doughfreshly grated whole milk mozzarella8 oz · 227g
- cheese otherfreshly grated white cheddar8 oz · 227g
- cheese otherParmigiano-Reggiano2 oz · 56.7g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium cloves garlic
- over cheesedried oregano1 tsp · 0.5g
- over cheesered pepper flakes1/4 tsp · 1.1g
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- Where it sits among the restEvery dough plotted by its numbers, with the Greek group marked.
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