Greek Pizza Steve Made

Greek Pizza Steve tried with formula from pizzamaking.com


Steve, my pizza making buddy, tried this recipe for a Greek Pizza and in my opinion this pizza with the crispy edges and soft (a little crunchy crust), did turn out to be delicious.  He used a combination of mozzarella and mild white cheddar for the cheese dressings for this pie.  There was mostly mild white cheddar cheese on this pie with a little mozzarella.

100%, High-gluten flour (KASL), 9.37 oz. (265.46 g.), 2 1/4 c.
63%, Water*, 5.90 oz. (167.24 g.), a bit less than 3/4 c.
2%, Sugar, 0.19 oz. (5.31 g.), 1 1/3 t.
1%, Oil (extra virgin olive oil), 0.09 oz. (2.65 g.), a bit over ½ t.
1.75%, Salt, 0.16 oz. (4.65 g.), a bit less than 7/8 t.
0.40%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.
*Temp. adjusted to achieve a finished dough temperature of 75 degrees F
Thickness Factor (TF) = 0.11
Finished dough weight = 15.75 oz. (446.38 g.)
Pizza size = 13 ½ inches (the diameter of the cutter pan bottom)