I did not see anything at the Inglewood Pizza website or from my own Google search to indicate that the Inglewood pizzas are Greek or pub style pizzas as we know them in the U.S., but for some options in your case, you might want to take a look at the thread at http://www.pizzamaking.com/forum/index.php/topic,12167.msg114668.html#msg114668.
I took a look, and there certainly are a lot of options!
I was wondering, would you happen to have a best guess for which specific pan might come closest to helping me create the type of pizza pictured above?
It's all in the name of experimentation to me as an amateur pizza chef, so it's not a big deal if I end up buying the 'wrong' pan.
Regarding the style of the pizza as it relates to Greek, I've been told that here in Calgary, Canada we have a few restaurants that are known for making what I've heard called a 'Greek steakhouse pie'. It was apparently quite popular in the 1970's and early 80's.
This is what I can tell you about this type of pizza:
- The crust is quite crisp. Here's a quote from someone who enjoys this particular pizza:
"Hands down they make the best crust around. It's a perfect consistency, not too thick not too thin and has a nice crisp
- The pizza has a sweetened taste to it. Here's another quote from someone about this pizza:
Toppings have always been top notch but the secret ingredient is their sauce. A pizza can have everything going for
it but if the sauce isn't right then the pizza fails. This sauce has a wonderful sweetness to it (and a secret ingredient)
that makes it one of the best sauces I've ever tasted. I've tried in the past to replicate it but have always failed.
It's funny though, when I taste the sauce on it's own, I don't detect much, if any, sweetness. I'm wondering if perhaps it's not the type of oil (I've heard it's canola) adding the sweetness to the crust, not the sauce. Someone else is convinced that cinnamon is the secret ingredient.
Others seem to describe the sauce as 'mild yet tangy'
best damn pizza ever, it's your traditional greek style crust. The top gets a thin layer of cheese crust
to crunch through, followed by a tangy pizza sauce and a nice dough with a crisp bottom. My all time fave.
DH loved the greek style crust. The pizza sauce was mild and bit tangy.
- I once saw an old post from someone who apparently worked there and said that the dough is simply made up of baking powder,
sugar, salt, yeast, oil, flour, and club soda.
- I know for a fact that the cheese is 100% mozzarella from a local supplier and it's readily available for purchase.
Of all the styles I've learned about on PizzaMaking, it seems like this U.S. Greek style is the closest to what I'm looking to create. And you seem to be an expert on it, so any tips or help you can provide is definitely appreciated.
Once I get a pan, I was thinking of just starting with your recipe on page 2 and see how it turns out. I think there's some valuable tips in this thread that might get me closer, like this one:
There are only really two tricks to making this type of pizza. The first is not as much the crust recipe, but more what you
do with the crust once you shape the pie. The trick to bar pizza is that the dough is stretched thin, but it is left to
raise in an oiled pan before it goes into the oven. This creates the signature crispy, airy crust. If you go to most
Italian style pizzerias (like papa gino's) you will see the dough being stretched, topped, and put right into the oven.
Here's a picture of a pizza that is also from Calgary (different restaurant) that is known for being along the same style with the delicious crispy crust....