Like with any great pizza style, Greek pizza is all about the dough. As PMQ Test Chef Brian Hernandez explains, Greek pizza crusts, which are baked in a well-oiled, shallow pan, are crispy on the outside, fluffy on the inside and feature a thicker sauce with a lot of seasoning. In this video, sponsored by Somerset Pizza Sheeters and Rollers, Brian shows you how to make a Greek pizza worthy of Plato and Aristotle.
Greek Pizza Dough:
50 lbs. flour
11.4 liters water (room temperature)
3 oz. active dry yeast
20 oz. sugar
23 oz. olive oil
10 oz. salt
14 oz. dough ball
50/50 blend of Stanislaus Saporito and 7/11 sauces
6.5 oz. shredded mozzarella/white cheddar cheese blend
Salt and pepper
Mix your pizza dough for 12 minutes and form 14 oz. dough balls. Let the dough relax for half an hour. For best results, run your dough ball through a sheeter or flatten it with a rolling pin. Flatten it evenly to a 15” skin, then press it into a well-oiled shallow pan, leaving a raised edge.
Combine one can of Stanislaus Saporito and one can 7/11 sauces and mix them together with 20 oz. water, oregano, basil, garlic powder, sugar, olive oil, Parmesan cheese and salt and pepper to taste. Spread sauce and add mozzarella. Place artichoke quarters evenly across the pie, then top with Kalamata olives. Bake at 550 degrees for 7-10 minutes or until golden-brown. Add feta cheese and let it slowly melt onto the pizza.