I made a pie using Pete's lehmann/greek formulation at http://www.pizzamaking.com/forum/index.php/topic,691.msg27482.html#msg27482
. My pies get better and better every time, and although this pie didn't turn out like I hoped it would, it was still one of the best tasting and best eating pies I've ever had.
I think the main issue I had was that I don't have a proper cutter pan. What I have instead is a Baker's Secret pan of some sort. It has two layers of metal with an air space in between, and the bottom of it is perforated. It doesn't really have "walls," and thus has more of a lip than rim (if that makes any sense). I don't know if this is different than what everyone else calls a cutter pan.
Here is a photo of the pan: http://i-store.walmart.ca/images/WMTCNPE/216/570/216570_Enlarged_1.jpeg
The pan has a 14" bottom and 15" rim, so I calculated the appropriate masses based on the percentages Peter gave above. These are the values I ended up using:
Flour 10.07 oz
Water 6.34 oz
Sugar 0.2 oz
Oil 0.1 oz
Salt 0.18 oz
IDY 0.04 oz
Now because the pan is perforated, I wasn't able to press out the dough as others seem to be doing. I was afraid it would push into the perforations if I did that. My compromise was to hand stretch it, much like I would with a NY-style dough except that I didn't make form a distinct rim first. (This still seemed to result in having much more dough around the edge of the pie than in the middle.) I let the dough rise on the pan for 2 hours before saucing with a great combination of 2 sauces I had in the freezer with a touch of cinnamon added in. I then topped it with WAY TOO MANY toppings (I do this every time, and it results in soggy or undercooked crust in the middle but I can't seem to stop doing it LOL.), and mozz, white cheddar, and provalone in the proportions that Pete gives above. I cooked it on a stone at 500 for 11 minutes.
The pie turned out excellent. The cheese combination was outstanding, and I will be using these proportions many times in the future. The pizza ate very well, except that after it sat for about 10 minutes, the crust towards the center became very soggy and couldn't support the massive amount of toppings that I threw on there. I think it might be a combination of too much moisture from the toppings, maybe combined with a bit of under cooking due to the amount of toppings.
Not to mention that my crust was much thinner in the center, and wasn't the thicker bready crust many people are showing above.
Although this pie was great, it really wasn't what I was hoping for... In Calgary, most mom n' pop shops have "greek pizza," which is made in a pan and has a somewhat fried crust. Toppings are applied liberally, and a nice thick layer of cheese. I don't know if this is the same kind of "greek pie" that you are all talking about in this thread (see comments by Pete here regarding pizza from one shop in Calgary http://www.pizzamaking.com/forum/index.php/topic,691.msg118013.html#msg118013
). However, the pie I made tonight reminded me much more of a NY-style pie. (It was actually better than my NY attempts since I usually put too much dough in the rim so that the dough under the rest of the pie is too thin.) I'm not sure if this is due to the improper pan that i'm using.
I also sauced and cheesed to the edge, but since I have more of a lip than a rim, it didn't really get that burned cheese effect many of you have.