New England, via Greek-American pizzerias
Greek
Deep oiled pan, fried bottom, cheddar in the blend
Get ingredient amountsThe house pizza of a thousand New England family restaurants: a medium-thick dough proofed in a shallow, heavily oiled pan so the bottom essentially fries, with an oregano-heavy sauce and a mozzarella-cheddar blend that browns orange.
How to make it
- Mix a soft dough and knead until smooth.
- Bulk until doubled.
- Pour a generous layer of oil into a shallow round pan, more than feels sensible, and press the dough out to the edges.
- Proof in the pan until puffed.
- Sauce, then a blend of low moisture mozzarella and mild cheddar.
- Bake on the lowest rack so the oil gets hot enough to fry the base.
Fermentation
| Stage | Time | Temperature | Notes |
|---|---|---|---|
| Bulk | 2 h | 23°C / 73°F | |
| Pan proof | 1.5 h | 23°C / 73°F |
This is the recipe's usual schedule. If you picked a different ready time in the calculator, follow the timeline on your ingredient list. How to read the dough →
The bake
Oven245°C473°F
Time15-20 minutes
Surface. Oiled shallow round pan, lowest rack
If the bottom is pale, you did not use enough oil or the pan sat too high in the oven.
On top
- Sauce
- Cooked, thick, heavy on oregano.
- Cheese
- Mozzarella with a quarter cheddar for colour and salt.
- Toppings
- Onion, green pepper, olives, feta on a Greek-topped one.
You got it right when A bottom that is genuinely fried, crisp and slightly greasy, over a soft crumb.