Greek Style Pan Pizza

[ERASMO]

Good Morning all--
Need some help

I am going to attempt a Greek style pizza in a pan and had a couple questions.

I am using a deep pan approx. 15" diameter and needed to figure out the proper dough quantity.  Also,  would I use all purpose or high glutem for this type of pizza?

I am going to use a full red for sauce and a cheddar/mozz. blend for cheese.

Thanks

[Pete-zza]

ERASMO,

Do you have a particular dough recipe in mind?

Peter

[ERASMO]

Thanks for the reply.
I am going to use your formulation that I did find yesterday after I posted the question.
100%, High-gluten flour (KASL), 9.37 oz. (265.46 g.), 2 1/4 c.
63%, Water*, 5.90 oz. (167.24 g.), a bit less than 3/4 c.
2%, Sugar, 0.19 oz. (5.31 g.), 1 1/3 t.
1%, Oil (extra virgin olive oil), 0.09 oz. (2.65 g.), a bit over 1/2 t.
1.75%, Salt, 0.16 oz. (4.65 g.), a bit less than 7/8 t.
0.40%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.
*Temp. adjusted to achieve a finished dough temperature of 75 degrees F
Thickness Factor (TF) = 0.11
Finished dough weight = 15.75 oz. (446.38 g.)
Pizza size = 13 1/2 inches (the diameter of the cutter pan bottom)
Note: all measurements U.S./metric standard

It also turns out that my pan is the same size as in the post.


I made the dough last night and the only problem I had was I only had all trumps high gluten and it seemed to need more water.
The dough is in the fridge until friday.

[Pete-zza]

ERASMO,

As you might imagine, there are no absolute rules that apply to the Greek/pub style of pizza either. For example, the last time I had a Greek style pizza, on my last trip to the Boston area, the flour that was used was the General Mills Full Strength flour, which has a protein content of around 12.6%, or about the same as the King Arthur bread flour. The Full Strength flour is also a bromated flour, which is perhaps helpful for a dough that undergoes proofing before dressing and baking. The amount of dough that was used in the above instance was 7 ounces for a 10" pizza. That translates to a thickness factor of 0.0891. For a roughly 13.5" pan, the corresponding dough ball weight would be around 12.75 ounces.

I also discovered that there are many different dough formulations for the Greek/pub style pizza. You can see an example at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=5022&p=29426&hilit=#p29426. I have not tried that recipe, and can't speak for its authenticity as a Greek style pizza, but just looking at the baker's percents, it looks like a Papa John's style pizza but with more oil in the dough and, no doubt, a lot of oil in the pan to produce a bottom "fried" crust effect. I would also guess that the crust is thinner but still thick enough to constitute a pan style pizza. There are no pan sizes or dough weights specified for the recipe, but it should be easy enough to convert the recipe to baker's percent format for those who are serious about giving the recipe a try. The hydration value for the recipe is close to the hydration of the dough that was used to make the Greek pizza mentioned above.

Peter

[ERASMO]

Thanks for the reply

I am going to bake on Friday and will try to post the results.  For the cheese I am going to try for the first time the grande cheddar blend.

My wife has been requesting this style pizza for a while so I am hoping to nail it.

I am a little confused on the dough ball weight for the 13.5" pan.

[Pete-zza]

I am a little confused on the dough ball weight for the 13.5" pan.

ERASMO,

What is it that confuses you?

Peter

[ERASMO]

Thanks

The original post for the 13.5" pan said "Finished dough weight = 15.75 oz. (446.38 g.)
Pizza size = 13 1/2 inches (the diameter of the cutter pan bottom)"

The more recent post you said "That translates to a thickness factor of 0.0891. For a roughly 13.5" pan, the corresponding dough ball weight would be around 12.75 ounces"

[Pete-zza]

ERASMO,

It looks like I may have confused you. The thickness factor (0.0891) and dough weight (7 ounces) I mentioned was for the 10" pizza that I had in Massachusetts, not for the dough you are making. I mentioned the other values simply to point out that there are differences in the ways that people make the Greek/pub style.

Peter

[ERASMO]

I understand.

Thanks again for all the help.