Author Topic: Greek pizza  (Read 119607 times)

0 Members and 1 Guest are viewing this topic.

scott123

  • Guest
Re: Greek pizza
« 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.'


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #426 on: April 23, 2012, 08:45:22 AM »
I mixed a dough for a Greek style yesterday using Peterís 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 wonít mix the small amount of dough, it was mixed by hand.

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

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #427 on: April 24, 2012, 09:50:50 PM »
I donít know why, but when proofing the dough for the Greek style pizza in the steel pan it sure didnít rise very much.  These are the pictures of the Greek style pizza with Peterís 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
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #428 on: April 24, 2012, 09:52:00 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #429 on: April 24, 2012, 09:53:12 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #430 on: April 24, 2012, 09:54:32 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #431 on: May 07, 2012, 11:04:44 AM »
I decided to mix a Greek style dough from Peterís last formulation he posted.  The dough was mixed this morning.  I wasnít 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
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« 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 wasnít 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.  ;D

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #433 on: May 08, 2012, 10:04:39 PM »
Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #434 on: May 08, 2012, 10:05:38 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #435 on: May 08, 2012, 10:06:44 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #436 on: May 08, 2012, 10:07:37 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #437 on: May 08, 2012, 10:08:28 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #438 on: May 08, 2012, 10:09:33 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #439 on: May 09, 2012, 11:41:02 AM »
Perfect to go with the naturally leavened Greek pizza!  What else but Rumotherchello.  :angel:  :-D

Norma
Always working and looking for new information!

Offline getchai

  • Registered User
  • Posts: 34
Re: Greek pizza
« Reply #440 on: May 15, 2012, 06:01:21 PM »
I love this thread! I live in Massachusetts and my favorite style of pizza is the "Greek" kind.  ;D

Offline dmcavanagh

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
Re: Greek pizza
« Reply #441 on: May 16, 2012, 10:12:07 AM »
Norma

I love your little mascot standing on top of your dough container. Where did you find him?
Rest In Peace - November 1, 2014


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #442 on: May 16, 2012, 10:27:59 AM »
Norma

I love your little mascot standing on top of your dough container. Where did you find him?

Dave,

Larry (zaman) bought him and other Pulcinellas back from Italy.  Larry sent him to me.  I also love him!   ;D

Norma
Always working and looking for new information!

Offline dmcavanagh

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
Re: Greek pizza
« Reply #443 on: May 16, 2012, 05:28:58 PM »
I have searched everywhere on the web and have not been able to find anything similar to that. :(
Rest In Peace - November 1, 2014

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #444 on: May 16, 2012, 08:13:55 PM »
I have searched everywhere on the web and have not been able to find anything similar to that. :(

Dave,

I feel your pain.  :( Before Larry went to Italy I searched ebay and everywhere on the web for a Pulcinella and I couldn't find any either except in Italy.  I don't know if anyone every sells them on ebay from time to time though.

Norma
Always working and looking for new information!

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2019
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Greek pizza
« Reply #445 on: June 11, 2012, 08:45:15 AM »
i anyone wants pulcinellas i may be able to get more. pm interest

Offline getchai

  • Registered User
  • Posts: 34
Re: Greek pizza
« Reply #446 on: June 12, 2012, 04:41:10 PM »
I just had a great pizza! My anodized aluminum pans arrived a few days ago and I was finally able to use them.

I seasoned the pan with some vegetable oil at 350 for a while, then 400. I forgot to put the pan upside down so it pooled a little in the middle. I then seasoned it again with some shortening at 400. It worked out great.

The dough only had about two hours to rise. I put a light coat of oil in before placing the dough in the pan. I first rolled it out flat with a rolling pin and then placed it in the pan. I intended to go to the edges with everything. I accidentally made it too thin with a large crust.

The tomato sauce is homemade from scratch. I used a recipe I found in another pizza book. I can throw it together if anyone is interested. The cheese is mozzarella cheese with a generous sprinkle of shredded white cheddar on top. To prevent cheese from burning early I always spray the set pizza (cheese and all) with a PAM equivalent (mine is canola oil based). It never burns anymore and cooks great.

Dough recipe, made using KASL flour. Produces 2 balls at 9in:
Flour (100%):    199.43 g  |  7.03 oz | 0.44 lbs
Water (55%):    109.69 g  |  3.87 oz | 0.24 lbs
ADY (.35%):    0.69 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
Salt (2%):            3.99 g | 0.14 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
Vegetable (Soybean) Oil (3%):    5.98 g | 0.21 oz | 0.01 lbs | 1.32 tsp | 0.44 tbsp
Sugar (2%):    3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Total (162.35%):   323.77 g | 11.42 oz | 0.71 lbs | TF = 0.08976
Single Ball:   161.89 g | 5.71 oz | 0.36 lbs
« Last Edit: June 12, 2012, 05:00:26 PM by getchai »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #447 on: June 21, 2012, 07:07:02 PM »
This post is just to show how thick a Greek style pizza can get from overproofing the dough (while proofing in a steel pan).  I use my regular Lehmann dough balls at market for Greek style pizzas and was busy and this one really proofed in the pan.  The resulting TF was higher from the ambient room temperature and the longer proof.  The bake could have been a little longer for the bottom crust to brown better.  

Norma
Always working and looking for new information!

Offline CDNpielover

  • Registered User
  • Posts: 698
  • Location: Northern New Mexico
Re: Greek pizza
« Reply #448 on: June 21, 2012, 08:35:50 PM »
Norma,

How thick would you say the rim was?  From what I can tell, that looks very similar to many of the pies that we call "Greek" here in Calgary.  I think it looks delicious!  I have made several greek pies using as couple of dough formulations in this thread, with a 2-hour-ish rise, and most of my pies seemed to have a much smaller rim than many of the ones you get here in Calgary (although I have been carrying the sauce and cheese to the top like the "bar style," as I understand it).  Yours does look very good though, I'm not sure the overproofing is such a bad thing!  ...Or is it???    :chef:

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23815
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Greek pizza
« Reply #449 on: June 21, 2012, 10:13:26 PM »
Norma,

How thick would you say the rim was?  From what I can tell, that looks very similar to many of the pies that we call "Greek" here in Calgary.  I think it looks delicious!  I have made several greek pies using as couple of dough formulations in this thread, with a 2-hour-ish rise, and most of my pies seemed to have a much smaller rim than many of the ones you get here in Calgary (although I have been carrying the sauce and cheese to the top like the "bar style," as I understand it).  Yours does look very good though, I'm not sure the overproofing is such a bad thing!  ...Or is it???    :chef:

CDNpielover,

I really donít what the TF was on the Greek pizza.  It might have been about .13 or about there.  I didnít know the Greek pies in Calgary were that high.  8) That is interesting to hear.  I used a regular Lehmann dough ball weight of about 575 grams and my TF was a little over 0.10% for a regular NY style pizza.  I just use the same dough balls for my Lehmann dough pizzas that I also use for the Greek style.  Since Peter said that could be done in this thread, that is what I have been doing.  I could make separate size dough balls out of the Lehmann dough, (one for the Greek style and one for the NY style) but this way which ever way I might need to use them they are available.  The size steel pan I used was 12Ē.  I know most the formulations on this thread do call for a lower TF. 

I really donít think that overproofing is a bad thing when making a Greek style pizza.  I really love Greek style pizzas.  ;D I guess it all depends on how thick you like your Greek Style pies.  I never really tasted a real Greek style pizza from a pizzeria that makes them, but have been satisfied with the formulations on this thread and the Lehmann dough also.  I never really had a ďbar styleĒ either. 


Norma
Always working and looking for new information!