Author Topic: Greek pizza  (Read 106232 times)

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Offline Ev

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Re: Greek pizza
« Reply #380 on: April 08, 2012, 09:48:49 AM »
Thanks Don! ;D


Offline norma427

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Re: Greek pizza
« Reply #381 on: April 08, 2012, 10:05:56 AM »
Steve,

I know that pie was wonderful at market.  :)  Of all the Greek style pies you made at market, that one was the best in my opinion.  The crumb just melted in your mouth.   :P

Norma
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Offline Ev

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Re: Greek pizza
« Reply #382 on: April 08, 2012, 10:19:31 AM »
Thanks Norma.
I really appreciate you letting me use your oven.

Offline franko9752

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Re: Greek pizza
« Reply #383 on: April 08, 2012, 11:33:25 AM »
MMMMmmm   MMMmmmmm MMMMMMMM! The garlic alfredo sauce one looks great.

Offline Pete-zza

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Re: Greek pizza
« Reply #384 on: April 09, 2012, 01:41:29 PM »
Norma and Ev (Steve),

Knowing how much you both like the Greek style pizza, I have a new dough recipe for you to consider. It is a real Greek style dough recipe that is used by a pizza operator in Massachusetts. I found the recipe at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=13194#p81002. Fortunately, another member at the PMQTT asked the right questions that allowed me to convert the recipe to baker's percent format. I have presented the recipe below based on using 50 pounds of flour, as well as a recipe for just a single 15" pizza basing on using 15.5 ounces of dough. I also calculated the thickness factor to allow you to modify the dough formulation to make any size pizza. It is 0.087712. The oil used in the dough is a 90/10 blend of vegetable oil and olive oil, although one can use just olive oil if desired (I'm sure there are many other possible ratios or oils). It is also possible, of course, to substitute IDY or IDY for the fresh yeast, although some adjustments might be necessary to compensate for the water content of the fresh yeast. I did not use any bowl residue compensation values for the recipes presented below. The specs for the GM Full Strength flour can be seen at http://www.gmiflour.com/gmflour/Flour_SpecSheet/FULL%20STRENGTH%20BL%20BR%20ENR%20MT.pdf. Preparation instructions are given in the PMQTT post referenced above.

Greek Style Dough Formulation (Full Batch)
General Mills Gold Medal Full Strength Flour #53381 (100%):
Water (50%):
CY (1.25%):
Salt (1.77188%):
Olive Oil (0.4%):
Vegetable (Soybean) Oil (3.6%):
Sugar (2.10938%):
Total (159.13126%):
22680 g  |  800 oz | 50 lbs
11340 g  |  400 oz | 25 lbs
283.5 g | 10 oz | 0.62 lbs |
401.86 g | 14.18 oz | 0.89 lbs | 24 tbsp | 1.5 cups
90.72 g | 3.2 oz | 0.2 lbs | 6.72 tbsp | 0.42 cups
816.48 g | 28.8 oz | 1.8 lbs | 59.93 tbsp | 3.75 cups
478.41 g | 16.88 oz | 1.05 lbs | 40 tbsp | 2.5 cups
36090.97 g | 1273.05 oz | 79.57 lbs | TF = N/A
Note: The vegetable (soybean) oil and olive oil blend have a combined baker's percent of 4%, with 90% being vegetable (soybean) oil and 10% being olive oil; no bowl residue compensation

Greek Style Dough Formulation--for 15" Pizza
General Mills Gold Medal Full Strength Flour #53381 (100%):
Water (50%):
CY (1.25%):
Salt (1.77188%):
Olive Oil (0.4%):
Vegetable (Soybean) Oil (3.6%):
Sugar (2.10938%):
Total (159.13126%):
276.14 g  |  9.74 oz | 0.61 lbs
138.07 g  |  4.87 oz | 0.3 lbs
3.45 g | 0.12 oz | 0.01 lbs |
4.89 g | 0.17 oz | 0.01 lbs | 0.88 tsp | 0.29 tbsp
1.1 g | 0.04 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
9.94 g | 0.35 oz | 0.02 lbs | 2.19 tsp | 0.73 tbsp
5.82 g | 0.21 oz | 0.01 lbs | 1.46 tsp | 0.49 tbsp
439.42 g | 15.5 oz | 0.97 lbs | TF = 0.087712
Note: Dough is for a single 15" pizza; the vegetable (soybean) oil and olive oil blend have a combined baker's percent of 4%, with 90% being vegetable (soybean) oil and 10% being olive oil; thickness factor = 0.087712; no bowl residue compensation

Peter

EDIT (4/15/14): For the current Full Strength link, see http://www.professionalbakingsolutions.com/product/full-strength-flour-bromated-enriched-malted-50-lb/53391000

Offline CDNpielover

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Re: Greek pizza
« Reply #385 on: April 09, 2012, 01:52:16 PM »
Peter,

I want to try this dough, but want to use IDY instead.  I've never worked with fresh yeast before...  does CY mean compressed yeast?  I did a cursory google search and the first results suggested a water content of 70%.  Is that a good value to use, and do you know if that is percent dry mass or percent fresh mass?

Offline Pete-zza

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Re: Greek pizza
« Reply #386 on: April 09, 2012, 02:03:31 PM »
CDNpielover,

CY stands for cake yeast, which is the same as compressed yeast, wet yeast and fresh yeast. Generic cake yeast is 68.68% water, but 70% is a good number to use. Ideally, in substituting ADY or IDY for the cake yeast, you want the total dough ball weight to remain the same, although that may not be critical for a single dough ball for a single pizza given that the formula hydration is only 50% to begin with.

Peter

Offline norma427

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Re: Greek pizza
« Reply #387 on: April 09, 2012, 06:40:27 PM »
Norma and Ev (Steve),

Knowing how much you both like the Greek style pizza, I have a new dough recipe for you to consider. It is a real Greek style dough recipe that is used by a pizza operator in Massachusetts. I found the recipe at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=13194#p81002. Fortunately, another member at the PMQTT asked the right questions that allowed me to convert the recipe to baker's percent format. I have presented the recipe below based on using 50 pounds of flour, as well as a recipe for just a single 15" pizza basing on using 15.5 ounces of dough. I also calculated the thickness factor to allow you to modify the dough formulation to make any size pizza. It is 0.087712. The oil used in the dough is a 90/10 blend of vegetable oil and olive oil, although one can use just olive oil if desired (I'm sure there are many other possible ratios or oils). It is also possible, of course, to substitute IDY or IDY for the fresh yeast, although some adjustments might be necessary to compensate for the water content of the fresh yeast. I did not use any bowl residue compensation values for the recipes presented below. The specs for the GM Full Strength flour can be seen at http://www.gmiflour.com/gmflour/Flour_SpecSheet/FULL%20STRENGTH%20BL%20BR%20ENR%20MT.pdf. Preparation instructions are given in the PMQTT post referenced above.

Greek Style Dough Formulation (Full Batch)
General Mills Gold Medal Full Strength Flour #53381 (100%):
Water (50%):
CY (1.25%):
Salt (1.77188%):
Olive Oil (0.4%):
Vegetable (Soybean) Oil (3.6%):
Sugar (2.10938%):
Total (159.13126%):
22680 g  |  800 oz | 50 lbs
11340 g  |  400 oz | 25 lbs
283.5 g | 10 oz | 0.62 lbs |
401.86 g | 14.18 oz | 0.89 lbs | 24 tbsp | 1.5 cups
90.72 g | 3.2 oz | 0.2 lbs | 6.72 tbsp | 0.42 cups
816.48 g | 28.8 oz | 1.8 lbs | 59.93 tbsp | 3.75 cups
478.41 g | 16.88 oz | 1.05 lbs | 40 tbsp | 2.5 cups
36090.97 g | 1273.05 oz | 79.57 lbs | TF = N/A
Note: The vegetable (soybean) oil and olive oil blend have a combined baker's percent of 4%, with 90% being vegetable (soybean) oil and 10% being olive oil; no bowl residue compensation

Greek Style Dough Formulation--for 15" Pizza
General Mills Gold Medal Full Strength Flour #53381 (100%):
Water (50%):
CY (1.25%):
Salt (1.77188%):
Olive Oil (0.4%):
Vegetable (Soybean) Oil (3.6%):
Sugar (2.10938%):
Total (159.13126%):
276.14 g  |  9.74 oz | 0.61 lbs
138.07 g  |  4.87 oz | 0.3 lbs
3.45 g | 0.12 oz | 0.01 lbs |
4.89 g | 0.17 oz | 0.01 lbs | 0.88 tsp | 0.29 tbsp
1.1 g | 0.04 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
9.94 g | 0.35 oz | 0.02 lbs | 2.19 tsp | 0.73 tbsp
5.82 g | 0.21 oz | 0.01 lbs | 1.46 tsp | 0.49 tbsp
439.42 g | 15.5 oz | 0.97 lbs | TF = 0.087712
Note: Dough is for a single 15" pizza; the vegetable (soybean) oil and olive oil blend have a combined baker's percent of 4%, with 90% being vegetable (soybean) oil and 10% being olive oil; thickness factor = 0.087712; no bowl residue compensation

Peter

Peter,

Thanks for finding the dough recipe for a real Greek style used by a pizza operator in Massachusetts on PMQTT.  I donít have any General Mills Gold Medal Full Strength flour, but might purchase a bag, because I could also use it for tests on my NY style pizza in addition to the real Greek Style pizza.

Thanks again for setting forth the formulation for any member that want to give a real Greek style pizza a try.  I know I am anxious to try.   ;D

Norma
Always working and looking for new information!

Offline scott r

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Re: Greek pizza
« Reply #388 on: April 09, 2012, 10:01:37 PM »
Full strength flour is really pretty amazing.  I think of it as a better all trumps, but I think its just the same thing with slightly less protein.   Im off the bromate now that I have a baby in the house, but its an old friend.     

To the poster a while back, im not sure what the perfect milk and egg amounts are.  I don't make greek/bar style pizza much myself now that Im surrounded by places doing it.     I can definitely get some recipes from the locals here, and when I do ill post.   My wife has so much family where I have moved that some of them have neighbors or friends that own places that make bar pizza.     

Offline norma427

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Re: Greek pizza
« Reply #389 on: April 09, 2012, 10:08:00 PM »

Full strength flour is really pretty amazing.  I think of it as a better all trumps, but I think its just the same thing with slightly less protein.   
   

Scott,

Thanks for posting that Full Strength flour is pretty amazing.  :) I will have to purchase some now since you recommended  it.

Norma
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parallei

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Re: Greek pizza
« Reply #390 on: April 09, 2012, 10:20:33 PM »
Quote
I want to try this dough, but want to use IDY instead.  I've never worked with fresh yeast before...

Here is a good link:

http://www.theartisan.net/convert_yeast_two.htm

Looks like, by weight IDY is about CY/3.2.

Offline Ev

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Re: Greek pizza
« Reply #391 on: April 09, 2012, 10:25:18 PM »
Thanks Peter, that's an interesting formula. Seems like a lot of yeast and a low TF? Or perhaps all that yeast makes the low TF work? I'll try it if Norma or .I can find the flour

Offline norma427

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Re: Greek pizza
« Reply #392 on: April 09, 2012, 10:37:42 PM »

I'll try it if Norma or I can find the flour.


Steve,

C.O. Nolt and Sons, Inc. sells the GM Full Strength flour.  http://www.conolt.com/categories.asp?ID=1 Looks like I might be making a trip there this week for a 50 lb. bag of flour.  :-D

Norma
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Offline scott r

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Re: Greek pizza
« Reply #393 on: April 09, 2012, 11:02:46 PM »
norma, I think I remember you having access to kyrol.     Kyrol is to spring king what all trumps is to full strength.     If you have spring king locally you can try that...it has the same protein level as full strength, and overall its a flour thats very similar.   

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Re: Greek pizza
« Reply #394 on: April 09, 2012, 11:34:19 PM »
norma, I think I remember you having access to kyrol.     Kyrol is to spring king what all trumps is to full strength.     If you have spring king locally you can try that...it has the same protein level as full strength, and overall its a flour thats very similar.   

Not to be too nitpicky, but, from a brand perspective, Kyrol is Conagra, while Spring King is Progressive (Cargill), so Kyrol is to Occident, what AT is to Full Strength. But I completely agree, as always, that in most applications, the 12.7%ish protein flours (Full Strength, Spring King, Occident, etc.) are superior to their 14% brethren.

I'm just about to turn on the oven for my first batch of Spring King dough in 10 years and my first ever Spring King + soapstone bake. I'm pretty amped :)

Offline scott r

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Re: Greek pizza
« Reply #395 on: April 10, 2012, 12:05:28 AM »
Ohh.... im glad you caught me.  I had the King right, but not the spring....Its  actually king midas (not spring king) that is very much like full strength.   They actually both have the exact same protein spec at 12.6.    So All trumps is to full strength = kyrol is to king midas.    I better sharpen up!

scott123

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Re: Greek pizza
« Reply #396 on: April 10, 2012, 12:17:27 AM »
Actually, I missed the mark on Occident. Occident is 12.2%. Close, but not 12.6% King Midas.

Offline scott r

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Re: Greek pizza
« Reply #397 on: April 10, 2012, 12:20:31 AM »
Im with you....so many specs floating around in my head lately, and whats up with all the kings just to confuse things further! Spring king, king midas, harvest king, king arthur.....   I had spring king on the brain because I just saw it being used at santarpios in boston.        
« Last Edit: April 10, 2012, 12:23:09 AM by scott r »

Offline norma427

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Re: Greek pizza
« Reply #398 on: April 10, 2012, 06:35:46 AM »
Okay you guys, so now which flour would be the better choice for a Greek style and NY style if I had to pick one to purchase? Would it be the Con Agra King Midas Special flour or the GM Full Strength flour?  I do have the bleached and bromated Occident flour.  

Norma
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Offline scott r

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Re: Greek pizza
« Reply #399 on: April 10, 2012, 08:27:21 AM »
I have never used occident, but I consider king midas special and full strength to be interchangeable.


 

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