This was the Greek pizza, made yesterday using Peterís MA#2 formula, with the lower hydration. The pan for this pizza was also greased with the Mexican manteca I had used for two Greek style pizzas at Reply 909 http://www.pizzamaking.com/forum/index.php/topic,9908.msg151435.html#msg151435
When using the same amount of Mexican manteca I had used to grease the steel pans at my other posts, this Greek style pizza didnít brown the same on the bottom crust, even though the oven temperature was the same. I find it interesting that this formula didnít give the same bottom crust browning as my other two Greek pizzas. The bottom crust on this pizza was good, but wasnít the same. I donít know what caused this bottom crust to brown different, but it could have been the lower hydration or either from the dough ball that was placed in the deli case the day before. When I arrived at market yesterday morning the plastic container had popped the lid, and a skin had formed on the dough ball. I flipped the dough ball over in the container, until I made the pizza later in the day. I did use the bottom of the dough ball for the bottom crust for this pie.
This pizza was dressed with garlic herb infused oil, yellow zucchini, spinach, cheddar, mozzarella and Italian sweet sausage (I bought fresh at market and I had baked for an hour in my deck oven and then sliced). The sweet baked Italian baked sausage was placed under the cheese. I though the combination of dressings made a tasty Greek pizza.
I also changed the flour this time. The flour I used was the Occident flour.