ERASMO,
I saw that scott r was posting as I was composing a reply. His input is always a valuable one on this subject.
I wish the PMQTT recipe had given a typical dough ball weight and corresponding pan size since that would have told me more than what I can get from just looking at the recipe itself. However, the high baker's percents for the sugar and oil suggest that the finished crumb will be soft and tender, much as scott r noted. The sugar is hygroscopic, so it will help retain moisture in the dough and the large amount of oil will tend to reduce the rate at which the moisture evaporates from the dough during baking. Assuming that the skins are given a chance to rise sufficiently before dressing and baking, there should be some height to the finished crust. I would guess that a bromated flour will work best for this style of pizza because it helps retain the volume of the dough during proofing prior to dressing and baking. The crispiness of the crust will come from the oil in the pan, which will help "fry" the outer crust in contact with the pan.
I think the 48.5% hydration should work with the "wetness" contributed by the 10% oil to yield an "effective" hydration of 58.5%. That value would permit using a sheeter, or a rolling pin at home, to form the final skin that is to go into a pan. Once panned, the skin should be given sufficient proof time.
Except for the granulated garlic, it should be pretty straightforward to use the baker's percents for the PMQTT recipe to come up with a dough ball or two to play around with. I think I would use a thickness factor of between 0.09-0.11 as a starting point. The expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html should help come up with ingredient quantities.
I have observed that there is a paucity of dough recipes on the Internet for the "Greek" style pizza. At the store level, I have also noted that there can be variations in the finished pizzas from one pizzeria to another. The commonality seems to be the use of a dough that is proofed in a pan with a lot of oil, and the use of white cheddar cheese alone or as part of a blend. Bromated flour may also be a fairly common component, and oregano seems to be common in the sauce.
You can see the menu of the last "Greek" pizza place I visited, which is run by a Greek husband and wife team, at
http://www.saugus.com/images/PDFS/stellasoct2009menu.pdf. They use 7 ounces of dough for the 10" pan size. The flour is General Mills Full Strength flour, which is a bromated flour. From what I was told, I calculated a hydration of around 50%. However, there no doubt are other ingredients. Maybe in a future visit I can get more information on their particular dough formulation.
Peter
