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Athens-Style Greek Pizza with Kasseri
Thick, lightly sweet pan pizza made with an oil-enriched dough, a reduced grated-tomato sauce and a blanket of kasseri, finished with Greek oregano rather than basil. The base fries crisp in its oiled pan.
- YieldMakes two 25 cm pan pizzas; serves 6
- Hands-on1 h 15 min
- Total3 h 6 min
- Difficulty
Ingredients
Dough
- 1 tspactive dry yeast
- ½ tspsugar
- 160 mltepid water
- 60 mlextra-virgin olive oil, Greek if possible
- ½ tspsalt
- 280 gall-purpose flour, plus up to 30 g more if the dough sticks
Topping
- 4firm ripe tomatoes, about 450 g in all, halved and grated on the coarse holes of a box grater, skins discarded
- 60 mlextra-virgin olive oil, divided: 2 tbsp for the sauce, 2 tbsp for brushing the dough; extra for the pans
- 2 clovesgarlic, crushed
- 1 pinchsugar
- to tastesea salt and freshly ground black pepper
- 400 gkasseri cheese, coarsely grated (about 4 cups)
- 2 tbspdried Greek oregano
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