Author Topic: Greek pizza  (Read 110549 times)

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Offline Simple Man

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Re: Greek pizza
« Reply #540 on: January 25, 2014, 08:14:26 AM »
Here is my attempt at Peter's Greek Style following instruction from reply#20. The only difference was the use of KABF vs. the KASL.

May not look perfect but it was a big hit with the family. I will definitely use this recipe again.

One was straight peperoni (Hormel), the other was bacon, feta (and 50/50 Mozz/white cheddar) and greek olives.
Dave

Offline Chicago Bob

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Re: Greek pizza
« Reply #541 on: February 28, 2014, 03:21:37 PM »
My Greek pizza revisit was a success.  I used the original from reply 20 with great results after a 3 day cold ferment.  Differences this time are that I now have two 3/8" steel plates to work with.  1 hour preheat with the oven on max at 500 and the bottom steel plate was 585 and the top was 535.  I am looking forward to trying NY style this week on the plates.  My only complaints would be that I could have used a little more cheese and maybe somehow gotten the crust a little less soft.  The bottom was perfect though.
nicu, how much oil did you put in your pan and did you proof the dough for a period in this pan?
Thank you, you did a good job.  :drool:

Bob
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Offline Stavs

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Re: Greek pizza
« Reply #542 on: September 23, 2014, 08:47:12 PM »
Here are a couple "New England Style" Greek pizzas from my area (Philly area). The top one is actually from a place called New England Style Pizza and the bottom one is from Thunderbird Pizza.

Offline nicu2001

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Re: Greek pizza
« Reply #543 on: November 18, 2014, 08:19:26 PM »
nicu, how much oil did you put in your pan and did you proof the dough for a period in this pan?
Thank you, you did a good job.  :drool:

Bob

Sorry for such a late reply and thank you!!

I used 1 tablespoon of oil in the 12" pan and covered and proofed for 2 hours.

Just made some greek dough for Friday pizza night which made me think of this thread. I'll try to post pics of the finished pizzas on Friday.

Offline bigMoose

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Re: Greek pizza
« Reply #544 on: January 06, 2015, 06:12:32 PM »
After reading this thread for many months... I thought it was time to make some Greek Pizza!  Recipe used was from PMQ as revised by Peter into a small batch http://www.pizzamaking.com/forum/index.php/topic,691.msg181438.html#msg181438  100g of flour was used for the 9 inch round pan; 170g of GM Full Strength for the 9x12 pan.  I did use 0.75% IDY however as I had a cold kitchen... it is 10 degF outside this morning.  Pans were coated with butter flavor crisco.  Oven was preheated to 450 degF with a stone.   After a first rise, dough was spread realitively easily in the pans.  it was as thin as a NY dough.  After 2.5 hours pan rise in my cool kitchen I was suspect.  However this dough about doubled in height after a few minutes on the stone!  I baked it for about 14 minutes.

Both my wife and I enjoyed it... especially the corner pieces.  This recipe is a keeper, and this style is now available to guests!  ;D

Offline norma427

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Re: Greek pizza
« Reply #545 on: January 06, 2015, 07:24:14 PM »
Dave,

Your Greek style pizzas look delicious!  Your one even looks like a Detroit style pizza.  That was a different idea to try!   8)

Norma
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Offline bigMoose

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Re: Greek pizza
« Reply #546 on: January 06, 2015, 07:29:38 PM »
Thanks Norma (and Criag too!), that means a lot from you!  I will definately put an attempt at your Detroit pizza on my "to do" list for early 2015.  Thanks for the inspiration that you "trend leaders" give us by alll your research, experimentation and testing.  Thanks again for posting all those tips!  :D
« Last Edit: January 07, 2015, 03:16:19 PM by bigMoose »

Offline TXCraig1

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Re: Greek pizza
« Reply #547 on: January 06, 2015, 10:24:32 PM »
That pie looks awesome.
Pizza is not bread.

Offline Tscarborough

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Re: Greek pizza
« Reply #548 on: January 15, 2015, 09:11:59 PM »
What is the emoticon for "drooling outloud"? :drool:  Oh wait there it is.


 

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