new england style greek pizza question

fishlessman

always called it greek pizza :laugh: anyways its a pan style pizza thats usually real greasy. they make 2 to 3 hundred pans with dough rising in the pans a few hours then top the pie, ive seen the dough rising with the sauce already on it. then top and cook the pie last second. crust gets a bubbly almost fried outer texture thats still has some chew. anyone in newengland know if its just the seasoned black pan getting oiled or is there a fair amount of oil in the dough itself. im also guessing theres cheddar cheese used with mozz as even a cheese pizza is greasy, so greasey it soaks thru the box.

Little Chef

Wow...lol...I haven't thought about one of those pizzas in years!! :laugh: I know exactly what you are talking about! I'll do some research and see if I can come up with anything.

Little Steven

fishlessman,

No idea but it sounds good.

Steve

fishlessman

i think the sauce and cheese i can get right, tastes like hunts tomato sauce, a little sugar, and oregano. cheese maybe 50 percent mozz, some cheddar like cabbots, and maybe a little provolone, but that crust has me at a loss. i knew i shoulda got a job at a pizza place :laugh: theres a bakery pizza thats got me stumped as well, kinda sicilian tray style but thinner, lighter and sweeter. no pizza snob here, i like them all and greasy is good sometimes

Little Chef

Fishless....Don't know how good these recipes are, but it's a starting point....

http://pizzaware.com/pizzadough9.htm

Let me know how you do! I will be curious to try these as well....though not growing up with these greasy treats, don't know if I'll be able to sell the hubby on them.... :laugh:

fishlessman

thanks, ill give it a go. might need to find some pizza pans, the paella ive tried in the past works well for deep dish but i dont think it will do this style the same with the rounded bottom. if you didnt grow up with these lead sinker grease pizzas im thinking he might not like them. i see posts on how to microwave pepperoni to remove the grease(sacriledge) to get the grease out, the trick with these is thicker slices hard pepperoni so they turn into little cups to hold the grease :laugh:

mattrapp

Here you go. The key is the amount of oil you put in the pan. This is one of the most popular pizzas we have amongst all of the styles we offer. Follow the formula closely, the outcome is crucial for this one.

DOUGH
4½ cups (22.5 ounces / 637.9 grams) bread flour
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1½ cup (12.5 ounces / 354.4 grams) water
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2 teaspoons (0.27 ounce / 7.7 grams) active dry yeast
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3 tablespoons (0.5 ounce / 14.2 grams) powdered milk
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1 teaspoon (0.2 ounce / 5.7 grams) salt
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1 tablespoon (0.42 ounce / 11.9 grams) sugar
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2 tablespoons (1 ounce / 28.4 grams) vegetable oil
All ounce measurements are avoirdupois (by weight not volume)

In a stand mixer fitted with a dough hook, add the water, yeast and powdered milk.
Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container and add them to the mixer.
Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time).
While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom.
After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter.
Place the dough in the pan and cover tightly.
Let the dough rise until it has filled the entire pan and is about 1½" thick.
Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).
WHEN READY TO MAKE
Preheat oven to 500 °F for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and toppings.
Bake at 500 °F on a pizza stone for 14 minutes.

uglydog

Fishless, this sounds like something which could possibly be very dangerous. I strongly suggest you make one following Mattrap's recipe, preferably cooked on the egg, and then let me test it to make certain it won't harm you or your family. This type of testing requires a highly trained professional like myself, and usually requires several samples from different parts of the pan.

mkc

You jogged my memory about this thread on pizzamaking.com

http://www.pizzamaking.com/forum/index.php/topic,691.0.html

Pete-zaa posts what appears to be an excellent investigative study (he's one of my favorite posters over there).

Hmmm... was planning a BTB Malnati clone this Friday but maybe that should wait? Greek pizza sounds good!

fishlessman

looks like a plan, i picked up one of those scales a couple years ago and i think its still in the box, going to have to look for it thanks

fishlessman

printed out the whole post, lots of little things to pick up in there.

fishlessman

this is how the toppings usually come out looking, nice little pepperoni cups of greese now to change that brick oven tasting crust into something part fried :laugh: