Greek Pizza
tasteofhome.com · 2018 · Original
Greekinferred from the title
DietVegetarian. Not vegan: crumbled feta cheese, part-skim mozzarella 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 (this recipe: 425°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
425°F / 218°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- oil1 jar oil-packed sun-dried tomatoes198g
- oilolive oil1 tsp · 4.5g
- sauce tomatodried rosemary1 tsp
- cheese other1-1/4 cups crumbled feta cheese1 cup · 113g
- cheese mozzarella4 slices part-skim mozzarella cheesen/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small red onion
- over cheesearlic cloves
- over cheesepepper1/4 tsp · 1.1g
- over cheeseGrated lemon zest
- over cheesefresh baby spinach2 cup · 400g
- over cheeseGreek olives1/4 cup · 50g
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.
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