Empty My Fridge
The Greek Pizza You’ve Probably Never Tried 🇬🇷 | Ladenia
Ingredients
- Sugar1 tsp
- Yeast1 ½ tsp
- Flour¼ cups
- Bread flour4 cups
- Salt1 ½ tsp
- Extra virgin olive oil · for greasing½ cups
- Semolina flour · for dusting the pan
- Tomato · thinly sliced2
- Red onion · thinly sliced1
- Oregano · dried crushed1 tbsp
- Black pepper · groundto taste
Instructions
- In a mixer bowl with the dough hook, combine the lukewarm water, sugar, yeast and 1/4 cup all-purpose flour. Whisk and wait 8–10 minutes until foamy.
- In another bowl, mix the bread flour and salt. Add this to the foamy yeast mixture along with 1/4 cup olive oil, then knead on low speed for about 10 minutes until a soft, smooth dough forms.
- Put the dough in a lightly oiled bowl, cover, and leave in a warm place for 1–2 hours, until doubled in volume.
- Preheat the oven to 400°F (200°C).
- Grease a 16-inch round metal pan generously with olive oil and lightly sprinkle with semolina. Press and stretch the dough toward the edges; if it springs back, rest it 5–10 minutes, then keep stretching.
- Spread the tomato and onion slices evenly over the dough. Drizzle with 1/4 cup olive oil and season with oregano, salt and freshly ground black pepper.
- Bake on the middle rack for 25 minutes. Move to the top rack and bake about 10 more minutes, until the edges and top are golden and the vegetables are roasted.
- Cool 5–10 minutes before slicing. Serve warm or at room temperature.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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