Greek Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 45–60 minutes or until doubled in size.

Shape

Punch down the risen dough and transfer to a lightly floured surface. Roll or stretch into a 12-inch round (or two 9–10 inch pizzas). Transfer to a parchment-lined pizza peel or baking sheet dusted with a little cornmeal.

Sauté garlic

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30–60 seconds until fragrant but not browned.

Simmer sauce

Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir and simmer gently for 10–12 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Optional blend

For a smoother sauce, pulse in a blender or with an immersion blender for 5–10 seconds. Cool to warm before spreading on dough.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a conventional oven without a stone, preheat to 475°F (245°C).

Spread sauce

Using a ladle or spoon, spread a thin, even layer of the homemade pizza sauce over the stretched dough, leaving a 1/2-inch border for the crust.

Add cheeses

Sprinkle the shredded pizza cheese evenly over the sauce, then dot the pizza with crumbled feta, distributing it so every slice will have some.

Add vegetables & olives

Arrange the thinly sliced red onion, tomato slices, and halved kalamata olives evenly over the cheeses. If using spinach, scatter it lightly beneath or atop the other toppings.

Finish & bake

Drizzle the toppings lightly with 1 tablespoon olive oil and sprinkle 1/2 teaspoon dried oregano over the pizza. Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes at 500°F (260°C) (or 12–15 minutes at 475°F/245°C) until the crust is golden and cheese is bubbly and slightly browned.

Rest & finish

Remove pizza from oven and let rest on a cutting board 2–3 minutes. If desired, squeeze 1/2 tablespoon fresh lemon juice over the top for bright acidity. Slice and serve hot.