New England Greek Pan Pizza
Inspired in part by J. Kenji Lopez-Alt and my local Houses of Pizza growing up
Note: The quantities below will make two 10-inch pan pizzas, with a bunch of sauce leftover.
Dough
Latest recipe as of 1/2/2023
Ingredients
- 400 g King Arthur bread flour
- 4 g (about 1 tsp) Fleischmann's active dry yeast
- 8 g (about 1 tablespoon) fine sea salt
- 2 Tbsp corn oil
- 260 g (about 1 cup plus 2 tablespoons) warm water (about 110 degrees)
Instructions
- 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
Latest recipe as of 1/2/2023
Ingredients
- 1 29 oz can tomato puree
- 1 6 oz can tomato paste
- 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
Instructions
- Mix together and that's it
Cheese
Latest recipe as of 1/2/2023
Ingredients
- 8 oz Cabot Vermont extra sharp white cheddar
- 8 oz and Wegman's low moisture mozzarella
Instructions
- Shred cheese and mix to combine
Baking Instructions
- Pans: Lloydpans 10x1 round pizza pans
- Pan oiled with crisco and then 1tbsp of extra virgin olive oil, swirled to coat entire pan and sides
- Preheat oven to 500 degrees Fahrenheit, convection OFF
- Bake until done to your liking