Here's my take on some of the the consistencies of greek pie making that I have seen/done over the years.
Here are some things I have p/u over the years working in greek style pizza places over years in Massachusetts.
Dough: After mixing, dough is left to sit in bowl/covered for 34 min-1.25 hours.
Dough is kneaded and floured until it is able to be balled and placed onto sheet trays and placed into cooler
Dough stays in cooler over night (ideal situation)
Dough is then taken out stretched and rolled, so as to, hang on/cover a good portion of the pan lip
Dough edge is then pinched/pressed to the inside edge of pie pan to form a raised edge (different places have different styles of doing this)
Dough is then covered with sauce. (the a ladle of sauce is spread out thin over the stretched pie dough but does not cover the raised/pinched
Pans: Round pans w/a 1" lip (size doesn't matter. It's what ever size sells in that particular area usually a small and a large but, some places have a
medium size (rare) too.
Pans are never washed! (no, really) they get wiped out w/a towel and re-oiled/greased with a dry oily towel. (if I had a dollar for every pan I
wiped out and oiled, I would be living in Italy)
Cheese: A mozzarella and white cheddar mix. The ratio is 3 to 1. Some places use less (2-1) but the cheddar releases a lot of oil and produces a
product that some customers describe as a greasy pie.
Sauce: Never cooked.
Clean thin sauce w/oregano, basil, garlic powder, pepper, salt and sugar. Some places add paste but, all have varying amounts and
or omissions of certain ingredients.