Makes: 1 twelve-inch pizza
Servings: 4–6 slices
Prep time: 25 minutes
Rise time: 1½–2 hours
Cook time: 12–15 minutes
Difficulty: Easy to Intermediate
Dough Ingredients
- 2¼ cups all-purpose flour, 285 grams
- ¾ cup plus 2 tablespoons warm water, 210 grams
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil, plus more for the pan
Greek Pizza Sauce
- ¾ cup crushed tomatoes
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- Pinch of black pepper
- Pinch of sugar
Toppings
- 1½ cups shredded mozzarella
- ½ cup crumbled feta cheese
- ½ small red onion, thinly sliced
- ½ cup chopped roasted red peppers
- ½ cup diced tomatoes, seeds removed
- ¼ cup sliced pepperoncini
- ⅓ cup cooked crumbled sausage or sliced grilled chicken, optional
- ¼ cup sliced Kalamata olives, optional
- 1 teaspoon dried oregano
- Fresh parsley or basil, for finishing
- Olive oil, for drizzling
Instructions
1. Make the dough
Combine the warm water, yeast, and sugar in a large mixing bowl. Let the mixture stand for 5 minutes.
Add the flour, salt, and olive oil. Stir until a soft, slightly sticky dough forms.
Knead for 6–8 minutes by hand, or about 5 minutes in a stand mixer, until smooth and elastic.
2. Let the dough rise
Place the dough in a lightly oiled bowl and cover it.
Let it rise at room temperature for 1–1½ hours, or until doubled in size.
3. Prepare the sauce
Combine the crushed tomatoes, olive oil, oregano, garlic powder, onion powder, salt, pepper, and sugar.
Set the sauce aside. It does not need to be cooked before baking.
4. Preheat the oven
Preheat the oven to 475°F.
Generously coat a 12-inch round pizza pan or cast-iron skillet with olive oil. Greek-American pizza traditionally has a slightly thicker, oil-crisped crust.
5. Shape the dough
Transfer the dough to the prepared pan.
Use your fingertips to gently press it toward the edges. If the dough pulls back, let it rest for 10 minutes before continuing.
Leave the dough slightly thicker around the outer edge.
6. Add the toppings
Spread approximately ½ cup of sauce over the dough, leaving a small border.
Add the mozzarella, followed by the feta cheese.
Arrange the red onion, roasted peppers, tomatoes, pepperoncini, and optional meat evenly over the cheese. Add olives only if desired.
Sprinkle the pizza with dried oregano and drizzle lightly with olive oil.
7. Bake
Bake for 12–15 minutes, until:
- The crust is golden and crisp underneath
- The mozzarella is melted and lightly browned
- The feta is warm and beginning to color
- The vegetables are tender
For a darker top, broil the pizza for the final 30–60 seconds.
8. Finish and serve
Let the pizza rest for 3 minutes before slicing.
Finish with fresh parsley or basil, a little extra feta, and a light drizzle of olive oil.
Greek Pizza Tips
- Remove excess moisture from tomatoes and roasted peppers before adding them.
- Use a well-oiled pan to create the crisp, golden Greek-style crust.
- Feta is salty, so avoid adding too much extra salt.
- Add cucumbers only after baking if you want a fresh Greek-salad flavor.
- For a creamy finish, drizzle the pizza with tzatziki immediately before serving.