Author Topic: Greek pizza (Read 72619 times)

Ev · « **Reply #420 on:** April 14, 2012, 09:00:24 PM »

Thanks I'll have to give that a try.

norma427 · « **Reply #421 on:** April 19, 2012, 05:33:58 PM »

Look what I purchased today. Looks like Steve and I will be trying some Greek pizzas from Peter’s formulation at Reply 382 http://www.pizzamaking.com/forum/index.php/topic,691.msg181438.html#msg181438

I think I will try Peter’s formulation for a Greek Style pizza for Tuesday.

Norma

Ev · « **Reply #422 on:** April 19, 2012, 10:46:59 PM »

Well, alrighty then!

scott r · « **Reply #423 on:** April 20, 2012, 03:27:51 PM »

Norma, while your working with that flour try some other styles too. Its a favorite of coal oven pizzerias and Ny style slice pizzerias from boston to NY. Its not just for greek!

norma427 · « **Reply #424 on:** April 20, 2012, 06:17:39 PM »

Quote from: scott r on April 20, 2012, 03:27:51 PM

Norma, while your working with that flour try some other styles too. Its a favorite of coal oven pizzerias and Ny style slice pizzerias from boston to NY. Its not just for greek!

scott r,

I will make sure to try some other styles with GM Full Strength flour. I didn’t know GM Full Strength was that popular with so many styles of pizzas. I already decided to try it for a NY style in addition the Greek style for this coming week.

Thanks so much for letting me know the GM Full Strength is popular with so many pizzerias.

Norma

scott123 · « **Reply #425 on:** April 21, 2012, 10:23:25 AM »

I don't think 12.7%ish protein flour has the market share for pizza, but, if it doesn't, it should. After my recent experiences with Spring King, I feel pretty confident that 14% flour has no place in pizza- period. 12.7% flour decimates 14%. As far as I'm concerned, All Trumps, KASL, Gigantic, Pendleton Power and Bouncer should all be labeled 'Bagel Flour.'

norma427 · « **Reply #426 on:** April 23, 2012, 08:45:22 AM »

I mixed a dough for a Greek style yesterday using Peter’s new formulation at Reply 382 http://www.pizzamaking.com/forum/index.php/topic,691.msg181438.html#msg181438. This is the formulation I used with GM Full Strength flour. Since my Kitchen Aid mixer won’t mix the small amount of dough, it was mixed by hand.

I will be making the Greek style pizza at market tomorrow.

Norma

norma427 · « **Reply #427 on:** April 24, 2012, 09:50:50 PM »

I don’t know why, but when proofing the dough for the Greek style pizza in the steel pan it sure didn’t rise very much. These are the pictures of the Greek style pizza with Peter’s recent formulation using the GM Full Strength flour. The Greek style pizza was very good, but was thinner than most of the Greek pizzas I have made before.

Norma

norma427 · « **Reply #428 on:** April 24, 2012, 09:52:00 PM »

Norma

norma427 · « **Reply #429 on:** April 24, 2012, 09:53:12 PM »

Norma

norma427 · « **Reply #430 on:** April 24, 2012, 09:54:32 PM »

Norma

norma427 · « **Reply #431 on:** May 07, 2012, 11:04:44 AM »

I decided to mix a Greek style dough from Peter’s last formulation he posted. The dough was mixed this morning. I wasn’t sure if my cake yeast was good anymore, so I used the Ischia starter to replace the CY. I am going to see if the dough ball will be able to be room temperature fermented until tomorrow.

This time I mixed the formulation in my Kitchen Aid mixer with the paddle attachment only. The flour used again was the GM Full Strength flour.

Norma

norma427 · « **Reply #432 on:** May 08, 2012, 10:03:29 PM »

The Greek style pizza using the Ischia starter and room temperature fermenting the dough turned out good. The first two pictures are of the dough ball before I left from home this morning. The Greek style pizza wasn’t made until after dinnertime today.

The dressings were tomato sauce, spinach, spring onions, prosciutto (that was baked to a crisp in the deck oven, the crumbled like bacon), two blends of mozzarella, cheddar cheese, and Feta cheese.

The crumb on the Greek style pizza just melted in your mouth.

Norma

norma427 · « **Reply #433 on:** May 08, 2012, 10:04:39 PM »

Norma

norma427 · « **Reply #434 on:** May 08, 2012, 10:05:38 PM »

Norma

norma427 · « **Reply #435 on:** May 08, 2012, 10:06:44 PM »

Norma

norma427 · « **Reply #436 on:** May 08, 2012, 10:07:37 PM »

Norma

norma427 · « **Reply #437 on:** May 08, 2012, 10:08:28 PM »

Norma

norma427 · « **Reply #438 on:** May 08, 2012, 10:09:33 PM »

Norma

norma427 · « **Reply #439 on:** May 09, 2012, 11:41:02 AM »

Perfect to go with the naturally leavened Greek pizza! What else but Rumotherchello.

Norma