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

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: 25m
Cook: 15m
Total: 3h 40m
Rest / Ferment: 3h
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.

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 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.

Gear we used

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Deep-dish round pizza pan

You want real sides to hold the oil bath that makes this style what it is.

Pending affiliate link

Ingredients

Instructions

Gear we used

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