Mazzio's - Greek Pizza Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups of the all-purpose flour and kosher salt. Add the foamed yeast mixture and 2 tablespoons olive oil. Mix on low speed until the dough comes together, 2–3 minutes. If dough is too sticky, add remaining flour 1/4 cup at a time until it pulls away from the bowl but remains slightly tacky.

Knead

Knead by hand on a lightly floured surface or in the mixer for 6–8 minutes until smooth and elastic.

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape

Punch down the dough and transfer to a floured surface. For one large 14–16 inch pan-style Greek pizza (Mazzio's style), shape the dough into a round and press/roll to a thick 12–14 inch circle to fit a well-oiled deep-dish or round baking pan. Press dough up the sides to form a lip. If making two smaller pizzas, divide accordingly.

While dough rises, prepare the sauce. In a small saucepan, warm 1 teaspoon olive oil over medium-low heat. Add the minced garlic and cook briefly until fragrant, about 20–30 seconds (do not brown). Add tomato sauce and crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir and simmer gently for 8–10 minutes to blend flavors. Remove from heat and let cool slightly.

Preheat oven

Position an oven rack in the middle and preheat oven to 475°F (245°C). If using a pizza stone, preheat it as well; otherwise preheat the pan for a few minutes in the oven.

Prepare pan

Brush the prepared pan lightly with olive oil to prevent sticking. Transfer the shaped dough into the pan and press to fit the pan, creating a uniform thickness and a slightly raised edge.

Sauce and cheese layer: Spread an even layer of the prepared tomato sauce over the dough, leaving the edge bare (about 1/2 inch). Sprinkle 2 cups of shredded mozzarella evenly over the sauce, then scatter 1 cup shredded cheddar over the mozzarella to recreate the richer, slightly tangy cheese blend typical of Mazzio's Greek pizza.

Add toppings: Arrange pepperoni slices evenly over the cheese, add salami or gyro-style deli slices if using, then distribute sliced green bell pepper, red onion, black olives, and banana peppers across the pizza. Sprinkle 1/2 teaspoon dried oregano and 2 tablespoons grated Parmesan over the top.

Brush crust: Lightly brush the exposed crust edge with 1 tablespoon olive oil to encourage browning.

Bake

Bake in the preheated oven until crust is golden and cheese is bubbly and beginning to brown, about 12–16 minutes. Baking time may vary depending on oven and pan thickness; start checking at 10 minutes.

Finish

Remove pizza from oven and let rest in the pan for 3–5 minutes. Transfer to a cutting board if desired. Sprinkle red pepper flakes and chopped fresh parsley if using. Cut into 8 slices and serve hot.