Greek

The house pizza of a thousand New England family restaurants: a medium-thick dough proofed in a shallow, heavily oiled pan so the bottom essentially fries, with an oregano-heavy sauce and a mozzarella-cheddar blend that browns orange.

Method

1. Mix a soft dough and knead until smooth.
2. Bulk until doubled.
3. Pour a generous layer of oil into a shallow round pan, more than feels sensible, and press the dough out to the edges.
4. Proof in the pan until puffed.
5. Sauce, then a blend of low moisture mozzarella and mild cheddar.
6. Bake on the lowest rack so the oil gets hot enough to fry the base.

Fermentation

Times are a guide. How to read the dough instead of the clock →

The bake

On top

Sauce

Cooked, thick, heavy on oregano.

Cheese

Mozzarella with a quarter cheddar for colour and salt.

Toppings

Onion, green pepper, olives, feta on a Greek-topped one.

You got it right when A bottom that is genuinely fried, crisp and slightly greasy, over a soft crumb.