Author Topic: Greek pizza  (Read 114967 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. Craig's Neapolitan Garage

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.

Offline The Lord Of The Pizza

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Re: Greek pizza
« Reply #549 on: March 21, 2015, 12:58:23 PM »
Hello all!  I am trying my hand at the wonderful formulation for Greek Style from Pete found here (reply #401): http://www.pizzamaking.com/forum/index.php?topic=691.msg181657#msg181657
with the IDY percentage suggestion for a cold ferment that Pete and CDNPielover arrived at, 0.5% found here (Replies 409 and 410): http://www.pizzamaking.com/forum/index.php?topic=691.msg182059#msg182059

I plan on a minimum 2 day ferment with possibly longer depending on when I am ready to make the pizza.

[Equipment]

- 9 Inch heavy and thick black steel cake pan
- Food processor
-Oxo Digital Scale
- Oven Heated at 550
-Pastry Brush
[Ingredients]

Dough:

- King Arthur Bread Flour
- water
- instant dry yeast
- salt
- olive oil
- soybean oil
- sugar

Cheese:

- Whole Milk mozzarella-2 ounces
- Sharp Cheddar-2 ounces

I like this combo personally and decided to go with it.

Sauce:

- Kenji's New York Style Pizza Sauce with dried Basil added
http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

I use this sauce on just about everything.  I really love the sweetness and richness of it.  I also use Vidalia onions in the onion part as it releases their sweetness into the sauce which I really love!

Toppings:

- Food Lion Pepperoni-14-17 slices
- Black Olives-8 sliced

Other:

- canola or olive oil for brushing the pan.  Have not decided yet but am leaning towards Canola.  1 1/2 teaspoons with a pastry brush.

[Dough Formulation for 2,  9" pizzas]

New England Greek Pizza
Flour (100%):    198.68 g  |  7.01 oz | 0.44 lbs
Water (50.8561%):    101.04 g  |  3.56 oz | 0.22 lbs
IDY (0.5%):    0.99 g | 0.04 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
Salt (1.77188%):    3.52 g | 0.12 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Olive Oil (0.4%):    0.79 g | 0.03 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
Vegetable (Soybean) Oil (3.6%):    7.15 g | 0.25 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp
Sugar (2.1093%):    4.19 g | 0.15 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
Total (159.23728%):   316.38 g | 11.16 oz | 0.7 lbs | TF = 0.08771
Single Ball:   158.19 g | 5.58 oz | 0.35 lbs


[Dough Preparation, approximately 48 hours before Pizza Day or longer]

- Into the bowl of the food processor, add 198.68 g of flour, 4.19 g of sugar, and 0.99 g of IDY.  Process flour, sugar, and yeast in food processor until combined, about 3 seconds.

- With processor running, slowly add 101.04 g of water (Temperature around 90-95 degrees; process dough until just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

-Add 0.79 g Olive Oil, 7.15 g Vegetable Oil,  and 3.52 g salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.

- Put dough in fridge for approximately 48 hours or longer.

[Sauce Preparation]

-New York Style Pizza Sauce  http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

[On Pizza Day]

- Transfer dough to floured counter and cover with plastic wrap and allow to warm to room temperature for 1 hour.

- Liberally oil the 9" pizza pan with canola oil. 1 1/2 teaspoons with a pastry brush.

- Press dough out into the pizza pan.

- Allow dough to rise at room temp in the pan for an hour and 40 minutes.   Start pre-heating the oven at 550F about an hour into
  this dough rising process.

- After the hour and 40 are up, transfer pan with dough to top of preheating oven, for about more 20 minutes of rising.

-  Using a Pastry Brush, apply sauce all the way to the edge, followed by toppings.

- Apply 50:50 blend (mozzarella / sharp cheddar) of cheese, right to the edge.

- Cook for 9-13 minutes on  the bottom rack in the 550 degree oven.




This will be my layout and procedure.  I really liked cmyden's clear layout and procedure on Reply #502  http://www.pizzamaking.com/forum/index.php?topic=691.msg237622#msg237622  and decided to adopt it as a template for my recipe and anyone wanting to know what I am doing.  It also makes recipe sharing really easy!  I hope they don't mind borrowing the layout!  I love it!

Wish me luck!
« Last Edit: March 21, 2015, 02:42:53 PM by The Lord Of The Pizza »
Cooking can be a reflection of your approach to everything. Do the best that you can and if you burn the toast, do it again, right.


Offline The Lord Of The Pizza

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Re: Greek pizza
« Reply #550 on: March 25, 2015, 06:59:00 PM »
Hello all!  I am trying my hand at the wonderful formulation for Greek Style from Pete found here (reply #401): http://www.pizzamaking.com/forum/index.php?topic=691.msg181657#msg181657
with the IDY percentage suggestion for a cold ferment that Pete and CDNPielover arrived at, 0.5% found here (Replies 409 and 410): http://www.pizzamaking.com/forum/index.php?topic=691.msg182059#msg182059

I plan on a minimum 2 day ferment with possibly longer depending on when I am ready to make the pizza.

[Equipment]

- 9 Inch heavy and thick black steel cake pan
- Food processor
-Oxo Digital Scale
- Oven Heated at 550
-Pastry Brush
[Ingredients]

Dough:

- King Arthur Bread Flour
- water
- instant dry yeast
- salt
- olive oil
- soybean oil
- sugar

Cheese:

- Whole Milk mozzarella-2 ounces
- Sharp Cheddar-2 ounces

I like this combo personally and decided to go with it.

Sauce:

- Kenji's New York Style Pizza Sauce with dried Basil added
http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

I use this sauce on just about everything.  I really love the sweetness and richness of it.  I also use Vidalia onions in the onion part as it releases their sweetness into the sauce which I really love!

Toppings:

- Food Lion Pepperoni-14-17 slices
- Black Olives-8 sliced

Other:

- canola or olive oil for brushing the pan.  Have not decided yet but am leaning towards Canola.  1 1/2 teaspoons with a pastry brush.

[Dough Formulation for 2,  9" pizzas]

New England Greek Pizza
Flour (100%):    198.68 g  |  7.01 oz | 0.44 lbs
Water (50.8561%):    101.04 g  |  3.56 oz | 0.22 lbs
IDY (0.5%):    0.99 g | 0.04 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
Salt (1.77188%):    3.52 g | 0.12 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Olive Oil (0.4%):    0.79 g | 0.03 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
Vegetable (Soybean) Oil (3.6%):    7.15 g | 0.25 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp
Sugar (2.1093%):    4.19 g | 0.15 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
Total (159.23728%):   316.38 g | 11.16 oz | 0.7 lbs | TF = 0.08771
Single Ball:   158.19 g | 5.58 oz | 0.35 lbs


[Dough Preparation, approximately 48 hours before Pizza Day or longer]

- Into the bowl of the food processor, add 198.68 g of flour, 4.19 g of sugar, and 0.99 g of IDY.  Process flour, sugar, and yeast in food processor until combined, about 3 seconds.

- With processor running, slowly add 101.04 g of water (Temperature around 90-95 degrees; process dough until just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

-Add 0.79 g Olive Oil, 7.15 g Vegetable Oil,  and 3.52 g salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.

- Put dough in fridge for approximately 48 hours or longer.

[Sauce Preparation]

-New York Style Pizza Sauce  http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

[On Pizza Day]

- Transfer dough to floured counter and cover with plastic wrap and allow to warm to room temperature for 1 hour.

- Liberally oil the 9" pizza pan with canola oil. 1 1/2 teaspoons with a pastry brush.

- Press dough out into the pizza pan.

- Allow dough to rise at room temp in the pan for an hour and 40 minutes.   Start pre-heating the oven at 550F about an hour into
  this dough rising process.

- After the hour and 40 are up, transfer pan with dough to top of preheating oven, for about more 20 minutes of rising.

-  Using a Pastry Brush, apply sauce all the way to the edge, followed by toppings.

- Apply 50:50 blend (mozzarella / sharp cheddar) of cheese, right to the edge.

- Cook for 9-13 minutes on  the bottom rack in the 550 degree oven.




This will be my layout and procedure.  I really liked cmyden's clear layout and procedure on Reply #502  http://www.pizzamaking.com/forum/index.php?topic=691.msg237622#msg237622  and decided to adopt it as a template for my recipe and anyone wanting to know what I am doing.  It also makes recipe sharing really easy!  I hope they don't mind borrowing the layout!  I love it!

Wish me luck!
LOVED IT!!!!  Made two one for me and one for my wife!

What do you guys think, does it look correct?
Cooking can be a reflection of your approach to everything. Do the best that you can and if you burn the toast, do it again, right.

Offline Pete-zza

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Re: Greek pizza
« Reply #551 on: March 25, 2015, 07:10:39 PM »
LOVED IT!!!!  Made two one for me and one for my wife!

What do you guys think, does it look correct?
The Lord of the Pizza,

The pizzas look beautiful. You aced it. You are now truly the Lord of the Pizza ;D.

Peter

Offline jsaras

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Re: Greek pizza
« Reply #552 on: March 25, 2015, 07:54:02 PM »
I never considered making that style of pizza, until just now!
Things have never been more like today than they are right now.

Offline norma427

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Re: Greek pizza
« Reply #553 on: March 25, 2015, 08:13:41 PM »
The Lord of the Pizza,

The pizzas look beautiful. You aced it. You are now truly the Lord of the Pizza ;D.

Peter

Lord of Pizza,

 ^^^

Norma
Always working and looking for new information!

Offline The Lord Of The Pizza

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Re: Greek pizza
« Reply #554 on: March 25, 2015, 08:14:20 PM »
The Lord of the Pizza,

The pizzas look beautiful. You aced it. You are now truly the Lord of the Pizza ;D.

Peter
I was telling my wife about you and the others on this site how helpful and in depth the information is.  She told me she felt that all pizza is possible and within our grasp now that I have become active on the site.  She and I really appreciate all that you and the others do and it really means a lot to us to be able to take the information provided and make a great and memorable meal.  Now I am on the hunt again for pizza (aren`t we all) and charged with the task of getting some dough ready.  Any good suggestions using cast iron?

Just curious, have you thought about writing a book or something?  Your body of work is extensive on this subject and better than all the pizza books I own.  I can't say enough how much I really am honored to read your work.

Adam
Cooking can be a reflection of your approach to everything. Do the best that you can and if you burn the toast, do it again, right.

Offline Pete-zza

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Re: Greek pizza
« Reply #555 on: March 25, 2015, 08:33:13 PM »
Just curious, have you thought about writing a book or something?  Your body of work is extensive on this subject and better than all the pizza books I own.  I can't say enough how much I really am honored to read your work.

Adam
Adam,

Thank you so much for the kind words. I am honored in return that what I have posted on the forum may have helped you.

To answer your question, no, I have not considered writing a book or anything else. Pizza is just a hobby with me, and the study of it, especially the science and math parts of it, keeps my mind working and hopefully in good order. This forum has some terrific people on it, many of whom I look upon as friends even though they are just virtual friends. They are very smart, talented and generous. This forum has grown significantly over the years, thanks to the leadership of Steve, the owner of the forum, and it is the quality and character of the members and the content they have created and their dedication to helping others that has made this forum the place to come to to learn about pizza. I should also put in a plug for the Moderators. They are as necessary to the forum as any other forum function.

Peter


 

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