Q&A: Greek STYLE Pizza….recipe secrets??
Written by Guest on May 31st, 2010
Question by Jordyn’s Mommy: Greek STYLE Pizza….recipe secrets??
Does ANYONE know any recipes for Greek Style Pizza? Not Greek Pizza…but the pizza you tradionally find at your local
the cheese is different, the sauce, the crust….what is it?? AHHHHH!!
Best answer:
Answer by jacobsgranny
We make this one and we love it. The secret to really good pizza at home is the way you bake the crust. Buy or use a pizza stone and you’ll always want pizza made at home
Greek Pizza
2 teaspoons cornmeal
1 loaf frozen honey wheat bread dough — thawed
1/3 cup pizza sauce
3/4 cup fresh spinach leaves — in thin strips
1 red bell pepper — in 1/8″ wide strips
1/2 cup feta cheese — crumbled ( we actually use more like a cup to a cup and a half, love it)
1 teaspoon coarsley ground black pepper — optional
Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly
with cornmeal. Divide dough into thirds. Press or roll each into a
7″ circle. Place on coated cookie sheets. Prick crust generously
with fork. Bake at 450 F. for 8 minutes (If crust puffs during
baking, flatten slightly with spoon.) Spread pizza sauce evenly over
partially baked crusts. Top with spinach. Arrange peppers in spoke-
like fashion. Sprinke evenly with feta cheese and pepper. If
desired, may sprinkle with sliced pitted ripe olives. Bake at 450 F.
for an additional 7-9 minutes or until cheese is melted and crusts
are golden brown.
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Tags: greek, Pizza....recipe, Secrets, Style
May 31st, 2010 at 12:49 pm
As the answerer said before, crust is the word.
Make a pizza dough from scratch (easy recipes on line).
After kneeding (don’t skimp here) let the dough rest in a zip lock bag OVERNIGHT in the fridge. This will relax the glutens in the dough. Make a ball with part of the dough (each recipe usually makes a couple of pizzas) flatten the dough with your fingertips gently spreading it into a circle. when it is @ 7 inches across pick it up and gently stretch it out over your knuckles (keep your hands floured). gently stretch and turn to keep it even. no need to toss in the air. the middle should be almost transparent and the edges thicker. place on a pizza peel that has a layer of cornmeal on it (to help the pizza slide off) add your toppings and slide it into a 475@ oven with a pizza stone for @10-12 min. Presto.