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Author Topic: Greek pizza  (Read 250941 times)

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Offline DreamingOfPizza

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Re: Greek pizza
« Reply #920 on: February 13, 2019, 10:03:39 PM »
Some greco/roman restaurants make some killer pizzas, being greek myself I have tried many. I used to work at a place called Niagara Pizza. They would use 2 types of mozzarella and IRC either provolone or edam is added (or both) for the melt and flavor.
Watching the owner mix the dough ingredients one day I noticed he pulled out a jug of liquid butter and poured it into the batch by eye. I always thought their crust had a buttery quality to them and I guess that is what did it. on  a good day, an amazing pizza.. on a not so good day just average.

he used something like this for that butteryness...
https://www.google.com/search?q=liquid+butter&client=firefox-b-d&tbm=isch&source=iu&ictx=1&fir=S2hlX0IB7T-ACM%253A%252CijA4kUUnS3G99M%252C_&usg=AI4_-kTQcReKM3axDPZ0yoet_p3QTkWZaQ&sa=X&ved=2ahUKEwjK2YqLnrrgAhX-JDQIHRkvCD4Q9QEwAXoECAMQBg#imgrc=GXrIfsdlohq1eM:

Online hammettjr

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Re: Greek pizza
« Reply #921 on: April 14, 2019, 08:11:37 PM »
I made another visit to a New England Greek shop in Connecticut, this time Jordan's in Norwalk.

It was a good pie, sauce and cheese were spot on. The whole pie was really similar to mine, which means the crust wasn't special. It didn't have the biscuity nature like the other 2 places I visited (Hope in Stamford, and New England in Vernon). It was a bit like a grandma crust.

Overall a nice pie.


Matt

Online hammettjr

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Re: Greek pizza
« Reply #922 on: April 14, 2019, 08:14:00 PM »
I always seem to forget how much I (and my wife) like these pizzas. This was probably the best one I've made.

Sauce and cheese are where I want them. Crust is a work in progress, but took a big step forward. After some discussion with the dough doctor (linked below) I used KA All Purpose for the first time. It was a nice improvement. It still wasn't quite biscuity, an still a bit dense, but much less than before.
https://www.pizzamaking.com/forum/index.php?topic=57059.0

My 16" pie construction is below:

18oz cheese = 8oz full fat cheddar + 3oz low fat cheddar + 3.5oz full fat mozz + 3.5oz low fat mozz (or in my case 7oz of 50/50 mozz)
(Because of a supermarket shortage and a mistake in purchase, the 3oz of low fat cheddar this time was orange, but it didnt make a difference.)

Sauce 1 cup + 3 spoonfuls taken from:
1 cup full red paste
1 cup + 4 TBS water
1/16 t garlic powder
1/8 t pepper
1/2 t salt
1+3/4 t sugar
1 t Sicilian oregano
1 large basil leaf cut into small pieces
3 t romano (yes, romano)

Dough TF = 0.0975
100% KAAP (consider mixing in 50% cake flour next time to get protein down into the 10-11% range suggested by Tom)
58% Water (try increasing this)
3% egg
6% oil
1.6% sugar
1.75% salt
0.45% IDY
Per Tom's instructions I mixed this for about only half my usual NY mix time.

Ghee in the pan - use even more next time

Bake was on the 3rd rack, which caused me to pull it early at 13:45. Next time go 2nd from bottom and do full 15:30. Stone temp was ~520 and was fine. Oven temp set to 460.

Recap for next time:
Mess with the dough a bit
Identical sauce and cheese
More ghee in the pan
Lower the stone in the oven and bake longer



« Last Edit: April 14, 2019, 08:41:02 PM by hammettjr »
Matt

Online Chicago Bob

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Re: Greek pizza
« Reply #923 on: April 15, 2019, 10:29:54 AM »
nice pizza and excellent write up....thank you!!    :chef:
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Offline enchant

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Re: Greek pizza
« Reply #924 on: April 15, 2019, 04:54:05 PM »
It looks delicious.  I've got to stop reading this forum before dinner when it's too late to make a pizza.

18 oz seems like a LOT of cheese.  It doesn't look that heavy, though.
--pat--

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Online hammettjr

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Re: Greek pizza
« Reply #925 on: April 15, 2019, 05:33:52 PM »

18 oz seems like a LOT of cheese.  It doesn't look that heavy, though.

I agree, and I agree  :)

18 oz sounds like alot, particularly given the low numbers we often see on the forum. But it's really not.

I dont bake these that often and when I did my previous bake, I didn't trust myself that 18oz was appropriate, so I only went with 16oz. I noticed the difference and regretted it.

I had experimented for about 5 months in coming up with this formula. Once I determined the amount, I played with the ratio of full-fat vs low-fat to get as much flavor as possible without the grease going overboard. 


Matt

Offline Whisky

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Re: Greek pizza
« Reply #926 on: April 15, 2019, 09:01:57 PM »
That looks great. Your pizzas, be it Greek or NY, make me hungry for a plain cheese pizza. Lots of sauce and cheese, looks awesome.

Online hammettjr

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Re: Greek pizza
« Reply #927 on: May 05, 2019, 08:21:03 PM »
Really awesome pie. Still loving the cheese and sauce, and finally getting the crust towards something good.

Changes:
- Increased hydration significantly to 66% water, 5.9% oil, 3.15% eggs
- A ton of ghee in the pan
- back to my old usual 15:30 bake on the second to bottom rack
- Dough a bit more fermented

Additional details:
- 100% KAAP, 66% water, 5.9% oil, 3.15% eggs, 1.85% sugar, 1.85% salt, 0.47% IDY
- again I mixed for only a few minutes. dough was so sticky
- dough rested at room temp longer than usual before opening in the pan. opened so easily. but was hard to form the rim
- slightly greasier as I couldn't find low fat cheddar. I offset using extra full fat cheddar with more low fat mozz. was good for me
- dough out at 4:00pm, stretched into pan at 5:15, topped at 6:40
- stone temp 510-515. oven set to 460 for the bake.

Next time:
no changes??

Pre-bake pics below, post-bake in the next post

« Last Edit: May 05, 2019, 08:22:46 PM by hammettjr »
Matt

Online hammettjr

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Re: Greek pizza
« Reply #928 on: May 05, 2019, 08:21:21 PM »
Pizza pics
« Last Edit: May 05, 2019, 08:23:34 PM by hammettjr »
Matt

Offline norma427

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Re: Greek pizza
« Reply #929 on: May 06, 2019, 07:31:52 AM »

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Offline Whisky

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Re: Greek pizza
« Reply #930 on: May 06, 2019, 12:37:39 PM »
No changes? That's a first!  ;D

Offline thezaman

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Re: Greek pizza
« Reply #931 on: May 17, 2019, 08:10:12 PM »
That is a beautiful pizza!you say the sauce is where you want. going to have to try your recipe.

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