Topped with creamy and buttery Fontina, milky fior di latte, salty kalamata olives, and dried oregano, the "Il Greco" is a perfect synthesis of the flavors of Italy and Greece. It's an ode to the Greek history of Astoria, where Tufino is located.
Stephen uses a sourdough starter to leaven his Neapolitan-style dough. Here, he stretches the dough into a 10 inch round.
First step to Greek topping goodness: evenly arrange the pieces of fior di latte and shredded fontina over the dough. Next, sprinkle a handful of Kalamata olives over the cheese.
Next, sprinkle a pinch of dried oregano over the pizza. Use Greek oregano if you can find it, which has a lovely floral fragrance.
After a good drizzle of high quality, extra virgin olive oil, it's time for the oven!
Stephen has a custom made Stefano Ferrara oven, imported from Naples. Stephen's oven is extra special because it has the words "Di Maria" written on the dome. (Maria is Stephen's wife).
It gets to 950 °F, which is the sweet spot for cooking Tufino pies.
Into the Fire
The Il Greco cooks for 2 to 2.5 minutes in the 950 °F oven.
We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and the cheese has melted.
Stephen finishes the pizza with a modest squeeze of lemon juice to brighten up the pie and round out its flavors.