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Greek Pizza
My husband first told me he loved this pizza after I accidentally left it in the oven too long and let the cheese brown at the edges. We were eating it straight off the counter with our hands, still hot enough to burn fingers, and he said "This is the one." He's usually vague about food praise, so that meant something.I've made it dozens of times since—on a cookie sheet for speed, on a pizza stone when I feel fancy—and the formula stays the same. The secret isn't any special ingredient; it's using full-fat ricotta instead of mozzarella alone and letting the dough rest while you prep toppings. That extra fifteen minutes makes the crust tender rather than tough.This ends up with me making it once a month, usually when I want something that feeds four people without much fuss and looks like I actually tried. Leftovers are great cold for lunch the next day—I've learned to save one slice specifically for that purpose.
Ingredients
Method
- Dissolve the yeast in warm water with honey; let stand for 5 minutes until foamy. Stir in olive oil, then gradually mix in flour and salt until a shaggy dough forms. Knead on a floured surface for about 6 minutes until smooth and elastic—about 8-10 minutes by hand, or use your mixer with the dough hook.
- Place dough in an oiled bowl, cover with a damp towel, and let rise at room temperature for 30–45 minutes until nearly doubled. While it rises, mix together the ricotta, mozzarella, feta, garlic, and half of the oregano. Season lightly with salt and pepper (taste first—feta can be salty).
- Preheat your oven to 475°F for at least 20 minutes before baking. If using a pizza stone or steel, let it heat through as well. Lightly flour your work surface.
- Gently deflate the dough and transfer to your prepared surface. Using your hands (not a rolling pin), press and stretch into a rough circle about 12-13 inches in diameter—thin edges are fine; they'll crisp up nicely.
- Spread the cheese mixture evenly over the dough, leaving about ½ inch around the edge. Sprinkle with remaining fresh oregano. If you prefer more garlic, add an extra clove or two at this point.
- Transfer to your preheated stone or slide onto a baking sheet (if using the latter, lightly oil the sheet). Bake for 12-14 minutes until edges are golden and cheese is bubbly with brown spots. The crust should be firm but still pliable when you lift it—underbaking leads to soggy centers.
- Let cool on a wire rack for 5 minutes before slicing. This helps the cheese set slightly so slices hold together better than if served immediately off the stone. Serve warm, with extra oregano and a drizzle of olive oil on top.
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