August 10, 2026 · greek

Greek Pizza (House of Pizza Style)

Name: Greek Pizza (House of Pizza Style)
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 40 min
Yield: 1 large pan pizza (8 slices)
Cuisine: New England
Ingredients: 500 g bread flour; 340 g warm water (68% hydration); 10 g fine sea salt; 6 g instant yeast; 25 g olive oil in the dough; 60 g olive oil (or half oil, half melted shortening — the old-school move) for the pan; 1 cup crushed tomatoes with 2 tbsp tomato paste, 2 tsp dried oregano, 1 tsp garlic powder, 1 tsp sugar, 1/2 tsp salt; 250 g shredded low-moisture mozzarella; 80 g shredded provolone

Regional guide — we haven't cooked this one yet

The pan-fried-bottom, chewy-crusted pizza served at every 'House of Pizza' in New England — oiled pan, oregano-heavy sauce, and a mozzarella-provolone blend.

Prep: 25 min
Cook: 15 min
Total: 3 hr 40 min
Rest / Ferment: 3 hr
Servings: 1 large pan pizza (8 slices)

Every New England town has one: a place called Something House of Pizza, run by a Greek family, serving a pizza that exists nowhere else in the world. Chewy, oily-bottomed (complimentary), with sauce that hits you with oregano before anything else.

Nobody outside New England understands this pizza. Their loss. Here’s how to make it at home.

This is written for a kitchen oven — we haven’t tried it in the Ninja Woodfire.

Ingredients

500 g bread flour
340 g warm water (68% hydration)
10 g fine sea salt
6 g instant yeast
25 g olive oil in the dough
60 g olive oil (or half oil, half melted shortening — the old-school move) for the pan
1 cup crushed tomatoes with 2 tbsp tomato paste, 2 tsp dried oregano, 1 tsp garlic powder, 1 tsp sugar, 1/2 tsp salt
250 g shredded low-moisture mozzarella
80 g shredded provolone

Instructions

Mix a soft dough

Combine flour, water, salt, yeast, and the 25 g of oil. Knead 6 minutes. It should be soft and slightly tacky. Rise 90 minutes.
Proof IN the oiled pan

Pour the 60 g of oil into a deep round pan and spread it everywhere. Press the dough out in the pan — it will slide around in the oil, which is correct. Cover and proof 60–90 more minutes until puffy.
Heavy-handed sauce

Greek pizza sauce is thick, red, and loud with oregano. Spread it generously, leaving a small rim.
Cheese blend and bake

Top with the mozzarella-provolone mix. Bake in your kitchen oven at 475°F on the lowest rack, 14–16 minutes. The oil essentially fries the bottom crust golden while the crumb stays chewy.
Check the underside

Lift an edge — the bottom should be deep golden and crisp from the oil. If pale, give it 2 more minutes on the oven floor.

Ingredients

Instructions

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