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Online scott r

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Re: Greek pizza
« Reply #1040 on: May 16, 2022, 11:35:49 PM »
Lived in south east NH and SHB you nailed it. Looks just like what I got at Acropolis Pizza.

I definitely agree!  I cant believe that was made at home, its spot on visually to what I see at most greek spots around Boston.

Offline jbutler813

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Re: Greek pizza
« Reply #1041 on: October 12, 2022, 01:01:55 PM »
Just joined and man am I glad for this thread. I have been trying to replicate the Greek style pizza from my hometown in SE CT for a while now. Mostly by working off of the Kenji recipe and making tweaks and scouring as much of their social media as I can for clues.

Trying to determine if there are two types of cheese in this video - https://www.tiktok.com/@familypizzaniantic/video/7119891846091951406?is_copy_url=1&is_from_webapp=v1

Seems like they just partially stretch the dough and then let it proof for some amount of time before stretching it out to the edges. - https://www.tiktok.com/@familypizzaniantic/video/7088719685855743275?is_copy_url=1&is_from_webapp=v1

Anyhow, got some dough proofing now and fingers crossed I will have made some more progress tonight!

Offline foreplease

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Re: Greek pizza
« Reply #1042 on: October 12, 2022, 09:43:32 PM »
Welcome to the forum, jbutler. Looking forward to seeing your Greek style pizza.
-Tony

Offline jbutler813

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Re: Greek pizza
« Reply #1043 on: October 14, 2022, 08:19:07 AM »
Thanks! I was having reasonable success with my 14 inch pan (which is a medium at my hometown place). I recently got an 18 inch pan to try and make their large but I have had next to no luck getting it to come out right. Dough is always undercooked and stuck to the pan. I got a pizza steel that I preheat in the oven as high as it will go in the hopes that it would get the bottom cooking faster but it still seems not fast enough. I wonder if that is just too big for a home oven to handle. I also noticed some here were setting the oven temp lower, in the 450-460 range whereas I have been trying to cook at 500 or 550. Now Iím thinking I need that lower temp to slow down the cheese while giving more time for the pan to heat up from the stone? I have a 16 inch pan coming today so I might do further experiments with the smaller sizes for now.

Offline hammettjr

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Re: Greek pizza
« Reply #1044 on: October 15, 2022, 04:51:04 PM »
Just joined and man am I glad for this thread. I have been trying to replicate the Greek style pizza from my hometown in SE CT for a while now.


Welcome aboard! Your hometown pizzeria looks great, I'd like to try it. Maybe when I next go to Newport we can stop in.

I'm the one baking at 460 (for 15:30), but you'll have to experiment and see what you like best. It seems weird to me that the 18" pie has issues that the 14" doesn't. Is anything different besides the size (type of pan, dough, etc)?

I'm also looking forward to seeing some pictures. Do you use cheddar?
Matt

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Offline SHB

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Re: Greek pizza
« Reply #1045 on: October 28, 2022, 01:03:31 PM »
Another Greek style for my Vermonter dad who has been stuck in NYC for a bit.

Offline Pizza-Face

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Re: Greek pizza
« Reply #1046 on: October 28, 2022, 02:08:18 PM »
Another Greek style for my Vermonter dad who has been stuck in NYC for a bit.

You have nailed it Sir!
May I inquire of your recipe and process?

Offline SHB

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Re: Greek pizza
« Reply #1047 on: October 28, 2022, 03:12:44 PM »
You have nailed it Sir!
May I inquire of your recipe and process?

My pleasure,

AP Flour 100
Water 60
Butter 6
Sugar 2
Salt 2
IDY .5

.1 TF

I use an autolyze for atleast 20 min after the initial mix with everything but the butter, then incorporate room temp butter (I've used oil with success as well and noticed if I go too dark on the bottom with butter it can affect taste), bulk ferment for about an hour and the divide/round/fridge for 24-48 hours. Bake day take the dough out long enough for it to get to room temp then form into a butter greased (or butter flavored crisco) pan and let it get a pan rise for about an hour.

My oven goes to 550 but I use 500 for greek style and toss the pan in my baking steel on the highest rank (obviously that part is super dependent on your own oven/experience). I use 2/3 low moisture mozz and 1/3 mild cheddar. Sauce should be heavily seasoned/spiced.

If I picked one tip among the many I've gleaned from this thread I'd say when in doubt, don't be afraid to over ferment. You can have this bad boy pan proof for hours and still hit the style we are looking for. Between the softness and tightness of the crumb, the high fat content, and it being in a pan this style is "easy mode" compared to others.

Any other questions just let me know, more than happy to give back to the greek style thread as I've taken a lot from it!


« Last Edit: October 28, 2022, 05:49:48 PM by SHB »

Offline Pizza-Face

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Re: Greek pizza
« Reply #1048 on: October 28, 2022, 04:03:19 PM »
Thank's ever so much! My Dad used to take the family to a greek bakery restaurant as a kid, I liked the one with the fresh shaved Gyro meat. This crust is exactly as I remember it!

Offline Pete-zza

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Re: Greek pizza
« Reply #1049 on: October 28, 2022, 04:32:20 PM »
SHB,

What kind of yeast did you use?

Peter

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Offline SHB

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Re: Greek pizza
« Reply #1050 on: October 28, 2022, 05:49:33 PM »
SHB,

What kind of yeast did you use?

Peter

IDY, which I will clarify in the post above, slipped my mind.
« Last Edit: October 28, 2022, 06:37:50 PM by SHB »

Offline zesty_slice

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Re: Greek pizza
« Reply #1051 on: January 02, 2023, 01:41:48 PM »
Okay, I am excited to share this here. Last night I managed to make my best batch of New England Greek pizza at home yet.

I've been deep down the south shore bar pie rabbit hole lately, and I applied my learnings from that to some info I synthesized from this thread as well as some other readings, and Kenji's recipe for dough and his thought process over at serious eats.

Dough:
400g bread flour
4g (about 1 tsp) Fleischmann's active dry yeast
8g (about 1 tablespoon) fine sea salt
2 tablespoons corn oil
260g (about 1 cup plus 2 tablespoons) warm water (about 110 degrees)

Mix until it forms a tacky dough, form a ball, put in a lightly oiled bowl, and let rise for at least 3 hours.

Sauce:
1 6oz can tomato paste
1 29oz can tomato puree
1-1/2 tsp oregano
1/2 tsp fine sea salt
1/2 tsp white sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper

Mix and that's it.

Ground beef "hamburg" topping:
1 lb 80/20 ground beef
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp fine sea salt
1/4 tsp crushed red pepper
Mix thoroughly by hand to combine, like a meatball.
Brown in a skillet over medium heat, breaking up beef into a topping size you like. Remove from oil with a slotted spatula or spoon.

Cheese: 50/50 Cabot Vermont extra sharp white cheddar and Wegman's low moisture mozzarella.

Pans: Lloydans 10x1 round pizza pans
Pan oiled with crisco and then 1tbsp of extra virgin olive oil, swirled to coat entire pan and sides

Bake: 500 degrees until done in a gas oven, bake but no convection.

Overall thoughts:
Crust texture is spot on. it was great. I'm not convinced this is the be-all end-all for crust here, but I was able to skip a lot of what Kenji suggested and have it come out awesome anyway. Maybe I'll look at incorporating something with butter taste like whirl or flavacol as some have suggested.

Cheese, I like what went in but I would probably shift this more towards my south shore bar pie blend, which is 2:1 some kind of cheddar to mozzarella, plus oregano and romano tossed in until it looks right (like Papa Gino's cheese looked like). However, I liked the texture a lot. Maybe if I could get my hands on some better mozzarella that would be a step up.

Sauce, I feel like I nailed it. I took what Kenji was saying went into his sauce but wanted it to be no cook. I read something here about more tomato paste so I ran with that and used what I've learned for bar pies to make something really easy to replicate. Would do again, and will try this on bar pies next since there's a ton leftover.

I also have a few of the Bay State 10x1 pizza pans, so next time I may try them and see how it compares. Was extremely happy with the bake I got at home on these with the Lloydpans.

Online scott r

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Re: Greek pizza
« Reply #1052 on: January 02, 2023, 02:25:06 PM »
Wow!  looks like you totally nailed it.   I keep finding more and more greek and bar pizzerias that are using 100% white cheddar.  The trick is not to get aged cheddar.   The cheapest one you can find is usually closest to what all the pizzerias are using.   Good luck!!

Offline gcpizza

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Re: Greek pizza
« Reply #1053 on: January 02, 2023, 05:43:11 PM »
Okay, I am excited to share this here. Last night I managed to make my best batch of New England Greek pizza at home yet.

Nicely done.

Offline DannyG

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Re: Greek pizza
« Reply #1054 on: January 03, 2023, 08:56:11 AM »
Okay, I am excited to share this here. Last night I managed to make my best batch of New England Greek pizza at home yet.

I've been deep down the south shore bar pie rabbit hole lately, and I applied my learnings from that to some info I synthesized from this thread as well as some other readings, and Kenji's recipe for dough and his thought process over at serious eats.

Dough:
400g bread flour
4g (about 1 tsp) Fleischmann's active dry yeast
8g (about 1 tablespoon) fine sea salt
2 tablespoons corn oil
260g (about 1 cup plus 2 tablespoons) warm water (about 110 degrees)

Mix until it forms a tacky dough, form a ball, put in a lightly oiled bowl, and let rise for at least 3 hours.

These look really good. I'm assuming that after the three hours you divided the dough and placed in the pans. How long did you let them rest in the pans before baking, or did you bake immediately?

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Offline zesty_slice

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Re: Greek pizza
« Reply #1055 on: January 03, 2023, 09:00:33 AM »
These look really good. I'm assuming that after the three hours you divided the dough and placed in the pans. How long did you let them rest in the pans before baking, or did you bake immediately?

Great question - after the 3 hours, when it looked about doubled, I divided the dough in half and formed little balls. I put these in the center of the greased pans and started to work them towards the edges. If they weren't spreading well I would put them down and go work on some of the other prep for a little bit, until they went to the edge all around.

One of the tricks I learned from the bar pies is that if the dough won't spread further, just wait 10-15 minutes and then next time it probably will. But with those, since they're supposed to be pretty thin, you can really manhandle the dough and punch it down. I was trying to be a little more delicate since I wasn't sure how it would come out.

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