Easy Greek Pizza Dough (Zymi gia Lathenia)
thespruceeats.com · 2008 · Original
Greekinferred from the title
DietVegetarian. Not vegan: milk, butter.
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: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
800g
Liquid, as water
220g
Hydration
n/a
Salt
0.8%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1065g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourflour4 cup · 800g
- saltsalt1 tsp · 6g
- dairy doughmilk1 1/4 cup · 250g
- oilolive oil for2 tsp · 9g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1/4 cup · 56.8g
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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