This dough was made specifically for pizza, but
works beautifully for focaccia as well.
Dough was made on a Monday and left in the fridge
It was a 750g flour batch at 80% hydration(600g water)
6g of yeast, 22g of salt and a glug of olive oil.
(I never measure the oil but if you need a measurement
2 to 3 tablespoons is close enough)
Hand-mixed using the Autolyze Stretch and Fold method
and then a long cold fermentation (1 to 4 days)
The Greek pizza is topped with fried cubes of potatoes
that are seasoned with fresh garlic , oregano
and a squeeze of fresh lemon juice.
Potatoes can be fried or roasted.
Ready for the oven.
Focaccia was baked in a 450°F oven.
Pizza Sauce is simple and can be mixed
right in the can using an immersion blender.
After playing around with many different pizza sauces over the years this is the one that I settled on as my favourite. It is an uncooked sauce with lots of flavour.
1 – 28 oz can quality Italian Tomatoes
2 cloves of garlic
Fennel seed (optional)
2 to 3 Tablespoons olive oil
Salt and pepper
Drain off most of the tomato juice.
Puree tomatoes with the minced garlic. Grind the fennel seeds.
Add the seeds and the oregano, basil, and the olive oil and mix together.