Greek-style pie is pretty simple: an olive oil-enriched dough stretched into a steel or aluminum pie pan, coated with more oil, topped with an oregano-heavy sauce, then masses of cheese.
use mozzarella as their base, and growing up, I always figured it was also the cheese of choice for Greek pizza. But something didn't sit quite right. The cheese on a Greek pizza doesn't melt inthe same gooey strands as regular mozzarella does. It seems more prone to breaking, just a bit greasier, and a tad tangier to boot.
, which is a bit too chewy. It's more like New York style, but obviously much thicker. The fact that it gets cooked in a pan with oil so that the bottom can fry is also significant.. That is, a dough that you bring together just minimally then allow to sit overnight at room temperature.
After allowing the dough to rise overnight, I ball it up, let it rise a second time in greased bowls, stretch it, transfer it to my greased pizza pans, and let it rise one last time before topping and baking.Asides from the DL on the cheddar, Will's former life as a pie slinger also let me in on another bit of intel: perhaps it's not actually olive oil going into those pans.See, according to Will, the Greek pie pans he worked with were greased with Crisco. Interesting.
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