Greca Recipe

Mix and rest

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast and 1 tbsp fine sea salt. Make a well and pour in 1 cup lukewarm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. Alternatively, use a stand mixer with a dough hook on low for 5–6 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 60–90 minutes (time will vary with temperature). For a more developed flavor, refrigerate covered for 12–24 hours and bring to room temperature before shaping.

Divide dough into 2 equal portions (for two small pizzettas) and shape each into a tight ball. Let rest, covered, for 20–30 minutes to relax the gluten before stretching.

If using whole plum/cherry tomatoes: halve or quarter them. Place in a bowl and coarsely crush with the back of a spoon so some pieces remain chunky. If using very ripe tomatoes, you can char them quickly cut-side down in a hot pan or over the fire for extra smokiness.

Stir together 1 cup crushed tomatoes and 2 tbsp tomato paste in a small bowl to intensify color and body. Add 1 crushed garlic clove, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1 tbsp olive oil. Taste and adjust seasoning — the sauce should be bright and slightly concentrated because the pizzetta cooks quickly in a hot oven or wood-fired oven.

If you prefer a smoother spread, pulse the mixture briefly in a blender or food processor, but leave some texture for char and visual appeal.

Preheat your wood-fired oven (or a very hot oven/broiler with a pizza stone) to its maximum safe temperature, ideally 700–900°F (370–480°C) for a wood-fired oven, or at least 500°F / 260°C in a home oven with a preheated pizza stone. If using a grill, heat to high and prepare a pizza stone or cast-iron surface. Place stone/steel in oven while preheating. Have semolina or cornmeal ready for dusting.

On a lightly floured surface, press and stretch one dough ball into a 7–8 inch round, leaving a slightly thicker rim. Dust a pizza peel or inverted baking sheet with semolina/cornmeal and transfer the stretched dough onto it.

Spread about 3–4 tbsp of the tomato mixture thinly over the dough, leaving the rim bare. Scatter half of the torn fresh mozzarella (about 3 oz / 85 g) across the top in small pieces so the cheese melts quickly and allows tomatoes to char.

Carefully slide the pizzetta onto the hot stone/steel in the wood-fired oven or into the preheated home oven. In a wood-fired oven, cook 90–120 seconds, rotating frequently for even charring, until crust is blistered and slightly charred and cheese is melted. In a home oven at 500°F on a stone, cook 6–8 minutes, broiling 1–2 minutes at the end if needed for charring. On a grill, cook with direct high heat 4–6 minutes, rotating as needed.

Remove the pizzetta when crust is blistered and bottom is charred to your liking. Immediately sprinkle with 1 tbsp grated Pecorino Romano and finish with the remaining mozzarella if you want a slightly creamier top (optional).

Drizzle 1 tbsp extra-virgin olive oil over the hot pizzetta and scatter fresh basil leaves (8 leaves) on top so the residual heat wilts them slightly.

Season with flaky sea salt (about 1/4 tsp) and let rest 1–2 minutes. Slice and serve immediately while crust is crisp and tomatoes show char — this is the hallmark of the Greca pizzetta.