Greek Style Pizza at Market 4/12/2012

Just a few pictures of the Greek style pizza made every week with the regular Lehmann dough I use for the Greek Style pizza. The edges, or rim, sometimes can get more puffy than it should.  The dressings on this Greek style pizza were sauce, spinach, 3 types of cheeses, red peppers and grape tomatoes.  The crusty edges are really good and are from the cheese melting along the sides of the steel pan.


I saw an interesting article in PMQ pizza magazine this month about Greek Style pizzas at pages 40-41 http://www.pmqmag-digital.com/pmqmag/20120607#pg42 What is basically says is that at Baco’s Pizza http://bacospizza.com/ in Enfied, Conn, that the major difference is the Greeks bake their pizzas in pans instead of directly on an oven’s stones. The really traditional Greeks allow the pizzas to proof in pans for at least eight to 12 hrs before cooking. The dough is allowed to rise for 2 to 3 hrs (I guess cold fermented), then they’re sauce and placed in the cooler until they’re ready for toppings or cooking.

I never tried the method of proofing for at leaat eight to 12 hrs., after the first rise. I wonder how that would work out. It also seems like Baco’s Pizza does not use cheddar in their blend for their Greek style pizzas. http://bacospizza.com/Menu.html I also wonder just how many different types of Greek style pizza there are in the New England area.

Norma