Greko Pizza

Tonight I made the Greko pizza from the Pizza Bible. I used Neapolitan style dough, and cooked it at 820 degrees in my Woodstone oven for 90 seconds, rotating it 180 degrees after 45 seconds. It came out very nice, although a little more charred on the bottom than I would have preferred. I ended up setting a sizzle skillet on my landing zone for a couple of minutes to soak up some of the heat and that took care of the problem. Also, I couldn't find peppadew peppers, so I used roasted chili's instead. Here's a photo.

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Dean T.
posted over 4 years ago

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Looking nice. Great you have a woodstone. Have a question. Seems like you are not getting your top of your pizza chared with more lepording. What flour are you using? Caputo? Is it longer than 24 hrs fermentation? Do you dome your pizzas before taking out? This will help achieve more charing on top. Also if your bottom is cooking too fast place a pizza pan in the location your going into or if you have an extra dough you don't want to use place it in that spot to absorb some heat (almost burn it on both sides) then take out and quickly place your pizza in that spot. You won't burn your bottom so fast. Also just in case make sure your dough is not cold. Thanks for the pic looking nice.

Tony Gemignani admin
posted over 4 years ago

Tony thanks for all the great advice! I'm using Caputo flour, the Neapolitan-style recipe in Pizza Bible, and this dough fermented for 30 hours in the fridge, came out 1 hour before cooking, and was at room temperature when I spread it. I did not, however, dome this particular pizza. All in all I made 7 pizzas, and I domed some of them, which did give me more leoparding. The reason that I didn't dome this one was that I wasn't real sure of the cooking time and I didn't want to burn it. This one's one of my new favorites. Another of my personal favorites is spicy calabrese sausage, pepperoni, roasted red peppers, and dollops of ricotta, then sprinkled lightly with Aleppo pepper flakes.

- Dean   over 4 years ago

Nice pie Dean. I like the zucchini sliced lengthwise. It's a great aesthetic. I second Tony's comment; a little more top heat or even just more time in the oven will likely get you some nice char on that Neapolitan pie.

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Raj Irukulla admin
posted over 4 years ago

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