Ladenia (Greek Pizza)
themediterraneandish.com · 2024 · Original
Greekinferred from the title
DietVegetarian. Not vegan: crumbled feta cheese.
Against 5,130 pizza recipes
Greek style, 87% hydration: wetter than 91% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 87%) · 450 to 525°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
410g
Water
356g
Hydration
86.7%
Salt
1.5%
Yeast
2.20%
Oil
39.9%
Sauce
n/a
Cheese
99g
Dough weight
948g
Process
Bake temp
400°F / 204°C
Bake time
30 to 40 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- yeastinstant yeast1 tbsp · 9g
- sugarcastor sugar)1 tsp · 4.2g
- waterlukewarm water1 1/2 cup · 356g
- flourall-purpose flour2 1/2 cup · 410g
- saltkosher salt1 tsp · 6g
- sauce tomato2 medium tomatoesn/a
- oilextra virgin olive oil1/2 cup · 109g
- cheese othercrumbled feta cheese )3/4 cup · 99.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium red onion
- over cheeseoregano1 tbsp · 1.5g
- over cheeseKalamata olives1/2 cup · 100g
Keep exploring
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Do something with it
- Scale this doughStart from 87% hydration and 1.5% 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 87% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Greek group marked.
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