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Offline hammettjr

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Re: Greek pizza
« Reply #580 on: November 12, 2016, 05:15:45 PM »
With my next attempt, I feel like I was transported back in time with this pizza. The flavors were amazing and just like I remembered!
 
16íí, TF of 0.105. Sclafani crushed sauce with a good amount of oregano, dried basil, garlic, pepper, salt.

A generous amount of parm directly on top of the sauce.

2/3 Whole milk mozz, 1/3 Cheddar, 12oz total.

450 degree oven for 15 minutes on the second rack.

The melt, cheese blend and sauce were almost perfect.
 
The only part lacking was the crust (though it tasted fine this time). I think it was still a little thick. The bottom wasnít cooked enough, it was very soft and pale in spots. And it just seemed a little doughy. I havenít been using a stone as I was hoping I could avoid the long pre-heat (and my stone is being utilized by my Blackstone). I may need to get a second stone. I guess I could also cover the pie with foil at 15 minutes and let it bake for another 5, but I donít really like that idea either.

I'm very surprised by how much I enjoyed this pizza.  :)

Matt

Offline scott r

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Re: Greek pizza
« Reply #581 on: November 12, 2016, 11:03:11 PM »
All the good places around here use deck ovens for greek or bar style.   I think you need the stone under it to get it perfect.   

Online invertedisdead

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Re: Greek pizza
« Reply #582 on: November 12, 2016, 11:20:55 PM »
With my next attempt, I feel like I was transported back in time with this pizza. The flavors were amazing and just like I remembered!
 
16íí, TF of 0.105. Sclafani crushed sauce with a good amount of oregano, dried basil, garlic, pepper, salt.

A generous amount of parm directly on top of the sauce.

2/3 Whole milk mozz, 1/3 Cheddar, 12oz total.

450 degree oven for 15 minutes on the second rack.

The melt, cheese blend and sauce were almost perfect.
 
The only part lacking was the crust (though it tasted fine this time). I think it was still a little thick. The bottom wasnít cooked enough, it was very soft and pale in spots. And it just seemed a little doughy. I havenít been using a stone as I was hoping I could avoid the long pre-heat (and my stone is being utilized by my Blackstone). I may need to get a second stone. I guess I could also cover the pie with foil at 15 minutes and let it bake for another 5, but I donít really like that idea either.

I'm very surprised by how much I enjoyed this pizza.  :)

Looks really nice, I can see why you enjoyed it!
Is your pan seasoned? I had the same issue with my pan pizza until I seasoned the pan, instantly improved browning of the undercrust.
Is there sugar in the dough? I think I'm going to try 12 oz of cheese on my next NY, I've been using a generous amount of parm and it's nice.

Offline hammettjr

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Re: Greek pizza
« Reply #583 on: November 13, 2016, 03:43:04 PM »
Looks really nice, I can see why you enjoyed it!
Is your pan seasoned? I had the same issue with my pan pizza until I seasoned the pan, instantly improved browning of the undercrust.
Is there sugar in the dough? I think I'm going to try 12 oz of cheese on my next NY, I've been using a generous amount of parm and it's nice.

I'm using a Lloyds pan with non-stick (PSTK) coating and 1.375% sugar.

It's worth trying a high-cheese pie. It changes everything, but is good in its own way.

Matt

Offline hammettjr

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Re: Greek pizza
« Reply #584 on: November 13, 2016, 03:50:09 PM »
All the good places around here use deck ovens for greek or bar style.   I think you need the stone under it to get it perfect.   

Thanks Scott. That's what I initially figured. A while ago I searched through the forum and was surprised as it seemed people were evenly 50/50 split on whether they use a stone or not.

I'm just thinking, maybe I'll take the temp of the pan next time when I pull it from the oven and compare it with and without a stone.
Matt

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Offline scott r

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Re: Greek pizza
« Reply #585 on: November 13, 2016, 09:47:34 PM »
I honestly can't even think of one place with a conveyor oven.   Im sure they are out there tho.   

Offline hammettjr

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Re: Greek pizza
« Reply #586 on: Today at 12:16:26 PM »
It's been a while, but I took another stab at a New England Greek. This was probably my best to date, as I really liked the crust, which was a higher oil dough, and the bottom came out nice too. Overall, I think it could have used more cheese, and maybe more sauce. I remember when I used to eat these pizzas (close to 30 years ago), sometimes there'd be so much sauce that it'd squeeze out the slide of the slice and drop to the plate. Dry basil may be nice in these as well.

I used my (currently) regular NY dough, which is a higher-oil dough, though I accidently went a little higher on sugar, but I think that was good too.
100% KAHG, 57% Water, 1.66% Salt, 5% Oil (light olive), 1.65% Sugar, 0.21% IDY.
TF was 0.105. My pan stretch/push was a little uneven, but I'm thinking the TF may have been a little high.

I used my usual NY sauce, except it was 100% unblended 7/11 (no whole tomatoes). I added my usual oregano, garlic, pepper, sugar and oil. I topped the sauce with a bit more oregano, some tiny pieces of fresh basil (which were unnoticeable in the final product) and a good amount of parm.

The shredded cheese was 12oz total with 8oz mozz (grande whole milk) and 4oz cheddar (cabot sharp light). Next time maybe I'll try 14oz total with 10oz mozz.

16'' pan baked on the 3rd rack at 450 for a little more than 15 minutes. I had a very small amount of oil in the pan (spread with a paper towel), and the bottom came out nice. No stone in the oven.

For whatever reason I tend to think more about these pies in the fall, so I may make a few more then. Thanks for looking!


Matt

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