Greek style pizza, a beloved regional variation, offers a distinctive pizza experience that sets it apart from its Neapolitan, New York, and even Chicago counterparts. It’s more than just a name; it’s a unique method of preparation, characterized by a specific type of crust that delivers a crispy, chewy, and often oily base. But what exactly makes Greek style pizza crust so special? Let’s embark on a delicious journey to uncover the secrets behind this flavorful pizza style.
The Hallmarks of Greek Style Pizza Crust
Greek style pizza crust isn’t defined by a rigid set of rules, allowing for regional variations and subtle differences among pizzerias. However, there are several key characteristics that consistently define its identity:
Pan-Baked Perfection
Unlike traditional pizzas that are baked directly on a stone or in a wood-fired oven, Greek style pizza is almost always baked in a well-oiled pan. This pan baking is crucial for achieving the signature crispy, almost fried, bottom crust. The oil sizzles as the pizza bakes, creating a textural contrast between the crispy base and the softer, more pillowy interior.
The Oil Factor
The generous use of oil is perhaps the most defining feature of Greek style pizza crust. Olive oil is the traditional choice, but some pizzerias use a blend of olive oil and vegetable oil. The oil not only prevents the crust from sticking to the pan but also contributes significantly to its flavor and texture. The oil essentially fries the bottom of the crust, yielding a distinctly crunchy and golden-brown base. This is a key differentiator from other pan pizzas that may use significantly less oil.
A Distinct Dough Recipe
While the dough recipe for Greek style pizza isn’t as standardized as that of Neapolitan pizza, it typically involves a higher hydration level than some other pizza styles. This higher hydration contributes to a chewy and airy interior. The dough often contains ingredients like flour, water, yeast, salt, and of course, olive oil. Some recipes might also include sugar or honey to aid in browning and add a subtle sweetness. The gluten development is often not as extensive as in other pizza styles, contributing to the slightly more tender crumb.
Crust Thickness and Texture
Greek style pizza crust is typically thicker than Neapolitan or New York style crusts but thinner than Chicago deep-dish crust. It occupies a sweet spot in terms of thickness, providing a substantial base for toppings while still maintaining a manageable eating experience. The texture is a delightful combination of crispy on the bottom and chewy throughout the rest of the crust. The edges of the crust often have a slightly puffed and irregular shape, adding to the rustic appeal.
The Origins and Evolution of Greek Style Pizza
The story of Greek style pizza is rooted in New England, specifically in the Greek-owned pizza shops that began to emerge in the mid-20th century. Greek immigrants, adapting to the local culinary landscape, put their own spin on Italian pizza, creating a unique style that quickly gained popularity.
New England Roots
The exact origin of Greek style pizza is difficult to pinpoint to a single individual or pizzeria. Instead, it evolved organically as Greek immigrants adapted Italian pizza recipes to their own tastes and available ingredients. Many of these early Greek-owned pizzerias were located in Massachusetts, Connecticut, and other parts of New England, contributing to the style’s regional association.
The Influence of Pan Baking
The decision to bake the pizza in a pan was likely driven by practicality and a desire to create a consistent product. Pan baking allowed for easier handling and portioning, especially in busy pizzerias. The use of oil in the pan was probably a way to prevent sticking and add flavor, but it ultimately became a defining characteristic of the style.
From Regional Specialty to Broader Recognition
While initially a regional specialty, Greek style pizza has gradually gained broader recognition and appreciation. Its unique flavor and texture have attracted pizza lovers from all over, and it can now be found in pizzerias outside of New England, though it remains most strongly associated with its original region. The internet and food media have played a significant role in spreading awareness and appreciation for this distinctive pizza style.
Differentiating Greek Style Pizza from Other Styles
Greek style pizza shares some similarities with other pizza styles, particularly pan pizzas, but it also possesses key differences that set it apart.
Greek vs. Neapolitan
Neapolitan pizza, the gold standard of Italian pizza, is characterized by a thin, pliable crust that is cooked quickly at very high temperatures in a wood-fired oven. Greek pizza, in contrast, is thicker, pan-baked, and cooked at lower temperatures. The crust texture is also vastly different, with Neapolitan being soft and slightly charred and Greek being crispy and chewy.
Greek vs. New York
New York style pizza is known for its large, foldable slices and a thin, crispy-yet-chewy crust. While both styles use a relatively thin crust, Greek style pizza is thicker and has a distinctly crispy bottom due to the pan baking and generous use of oil. New York style pizza is typically baked directly on a stone or in a deck oven, without the use of a pan.
Greek vs. Detroit
Detroit style pizza is another type of pan pizza that features a thick, rectangular crust with crispy edges and a light, airy interior. While both styles are baked in a pan and have a crispy crust, Detroit style pizza typically uses a different type of pan (often blue steel) and has a more pronounced “frico” edge, where the cheese caramelizes against the pan. The dough and sauce also differ significantly between the two styles.
Greek vs. Sicilian
Sicilian pizza, also known as sfincione, is a thick, rectangular pizza with a spongy crust and a rich tomato sauce. While both styles are relatively thick, Greek style pizza is typically thinner than Sicilian and has a crispier, less spongy crust. Sicilian pizza often features a generous amount of breadcrumbs on top, which is not typical of Greek style pizza.
The Toppings That Complement Greek Style Pizza
While the crust is undoubtedly the star of Greek style pizza, the toppings also play an important role in the overall experience. Certain toppings pair particularly well with the crust’s unique flavor and texture.
The Classic Combination: Tomato Sauce, Cheese, and…
A simple tomato sauce, often seasoned with oregano and other herbs, is the foundation of most Greek style pizzas. The cheese is typically a blend of mozzarella and provolone, providing a creamy and slightly tangy counterpoint to the rich sauce and crispy crust.
Popular Topping Choices
Beyond the basics, a variety of toppings complement the Greek style crust. These include:
- Pepperoni: A classic pizza topping that adds a savory and slightly spicy kick.
- Onions: Sliced onions provide a sweet and pungent flavor that balances the richness of the cheese and sauce.
- Green Peppers: Green peppers add a slightly bitter and vegetal note that complements the other toppings.
- Black Olives: Black olives contribute a salty and briny flavor that enhances the overall savory profile.
- Feta Cheese: A nod to its Greek heritage, feta cheese adds a salty, tangy, and crumbly element.
- Ground Beef: Some pizzerias offer ground beef as a topping, adding a hearty and flavorful protein.
A Note on Topping Distribution
Greek style pizza toppings are often distributed evenly across the entire surface of the pizza, ensuring that every bite is packed with flavor. The toppings are typically applied generously, complementing the substantial crust.
Making Greek Style Pizza at Home
While finding authentic Greek style pizza may require a trip to New England or a specialized pizzeria, it’s also possible to recreate this delicious pizza at home.
Essential Ingredients
To make Greek style pizza at home, you’ll need the following ingredients:
- Flour: All-purpose flour or bread flour can be used, depending on your preference.
- Water: Lukewarm water is essential for activating the yeast.
- Yeast: Active dry yeast or instant yeast will work.
- Salt: Salt enhances the flavor of the dough and controls the yeast activity.
- Olive Oil: Extra virgin olive oil is the traditional choice for both the dough and the pan.
- Tomato Sauce: A good quality tomato sauce is essential.
- Cheese: Mozzarella and provolone are the classic choices.
- Toppings: Choose your favorite toppings.
The Dough-Making Process
The dough-making process involves combining the flour, water, yeast, salt, and olive oil in a bowl and mixing until a smooth dough forms. The dough is then kneaded for several minutes to develop the gluten. After kneading, the dough is placed in a greased bowl, covered, and allowed to rise for at least an hour, or until doubled in size.
Assembling and Baking Your Pizza
Once the dough has risen, it is stretched or rolled out to fit a well-oiled baking pan. The tomato sauce is spread evenly over the dough, followed by the cheese and toppings. The pizza is then baked in a preheated oven at around 450°F (232°C) for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Tips for Achieving the Perfect Crust
- Use plenty of oil: Don’t be shy with the oil in the pan. This is key to achieving the signature crispy bottom crust.
- Preheat the pan: Preheating the pan in the oven before adding the dough can help to create a crispier crust.
- Use a pizza stone (optional): Placing a pizza stone in the oven can help to distribute the heat evenly and create a crisper crust. However, it’s not essential for Greek style pizza.
- Adjust baking time: The baking time may need to be adjusted depending on your oven. Keep an eye on the pizza and remove it when the crust is golden brown and the cheese is melted and bubbly.
The Enduring Appeal of Greek Style Pizza
Greek style pizza continues to be a beloved pizza style for its unique flavor, texture, and satisfying eating experience. The crispy, chewy crust, the flavorful toppings, and the generous use of oil all contribute to its enduring appeal. Whether you’re enjoying a slice at a traditional New England pizzeria or making it at home, Greek style pizza offers a taste of comfort and a celebration of culinary innovation. It stands as a testament to the creativity and adaptability of immigrant communities, and continues to evolve, while staying true to its distinctive characteristics. This pizza style offers a delicious alternative to the more mainstream options, making it a pizza experience worth exploring.
What defines Greek-style pizza crust?
Greek-style pizza crust distinguishes itself through its preparation method and final texture. Unlike traditional Neapolitan or New York-style pizzas, Greek crust is typically pan-baked in a shallow, oiled pan. This cooking technique contributes to its signature crispy bottom, slightly puffy dough, and a unique, almost fried texture.
The dough itself often contains a higher oil content compared to other pizza styles, contributing to its characteristic richness and tenderness. This added oil, frequently olive oil, not only enhances the flavor but also aids in achieving the desirable crispy exterior. You’ll typically find it is a bit thicker than a New York style, but thinner than a deep dish.
How does Greek pizza crust differ from other types?
The most significant difference lies in the cooking process. While other pizza styles might be baked directly on a stone or steel surface, Greek pizza is invariably pan-baked. This method imparts a distinctively crispy bottom, unlike the slightly charred or foldable crusts found in other variations. The pan also retains more heat, contributing to a uniformly cooked pizza.
Moreover, the flavor profile differs due to the inclusion of olive oil in the dough and often a more generous use of oregano and other Mediterranean herbs in the sauce. This lends a distinctly “Greek” taste that is absent in more traditional Italian-American pizza styles. The thickness also differentiates it, as it generally lands somewhere between a thin crust and a deep dish.
What kind of toppings are commonly used on Greek pizza?
Greek pizza often features toppings that reflect Mediterranean flavors and ingredients. While variations exist, you can typically expect to find feta cheese, Kalamata olives, spinach, tomatoes, and artichoke hearts as prominent ingredients. These additions contribute to a savory and tangy flavor profile that complements the richness of the crust.
However, it’s important to note that Greek pizza isn’t strictly limited to these ingredients. You’ll frequently find classic pizza toppings like pepperoni, sausage, and mushrooms, often combined with the more traditional Greek ingredients to create a unique and satisfying pizza experience. It is quite flexible in regards to toppings and can adapt to different tastes.
What is the texture of Greek-style pizza crust?
The texture is a defining characteristic of Greek-style pizza crust. Expect a crispy, almost fried bottom that provides a satisfying crunch with each bite. The edges are often slightly browned and crispy as well, adding another layer of textural interest.
The interior of the crust, however, remains soft and airy. This creates a delightful contrast to the crispy exterior, contributing to the overall enjoyment of the pizza. The dough has a slight chewiness, and the oil content makes it feel rich and satisfying in the mouth.
What makes Greek pizza sauce unique?
The Greek pizza sauce is often characterized by its robust flavor profile. It commonly features a generous addition of dried oregano, a staple herb in Greek cuisine, which lends a distinctive earthy and slightly peppery note to the sauce. Other herbs and spices, such as garlic, basil, and sometimes a hint of cinnamon or nutmeg, may also be included.
Unlike some sweeter pizza sauces, Greek sauce tends to be more savory and less sweet. The use of high-quality tomato paste or purée is essential, as it forms the base of the sauce and contributes to its rich flavor. Olive oil is also frequently incorporated, further enhancing the sauce’s depth and smoothness.
Where did Greek-style pizza originate?
Despite its name, Greek-style pizza did not actually originate in Greece. Its origins can be traced back to the Greek immigrants who arrived in the United States, particularly in the New England region, during the mid-20th century. These immigrants adapted traditional pizza-making techniques to suit local tastes and available ingredients, resulting in the unique style we know today.
Restaurants and pizzerias owned by Greek families played a crucial role in popularizing this style of pizza. They developed their own variations and recipes, often incorporating elements of Greek cuisine and flavors. Over time, Greek-style pizza gained a loyal following and spread beyond New England, becoming a beloved regional specialty.
Is Greek-style pizza healthier than other types?
The healthiness of any pizza, including Greek-style, depends on the ingredients and portion size. While Greek-style pizza does incorporate healthy ingredients like olive oil and vegetables, it can also be higher in calories and fat due to the oil-rich crust and generous use of cheese. Choosing leaner toppings and controlling portion sizes can help make it a healthier option.
However, the inclusion of vegetables like spinach, tomatoes, and olives, which are often part of Greek pizza toppings, contributes valuable vitamins, minerals, and antioxidants. Also, the olive oil used is a source of healthy fats. Ultimately, Greek pizza, like all foods, can be part of a balanced diet when consumed in moderation.