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[QUOTE="dog bone, post: 1317965, member: 253"]
Thanks for taking the time to read the reference article.  I found it pretty informative and have had good success with making homemade pizza with that recipe.  Two key takeaways as far as the ingredients for Greek Style: white sharp cheddar cheese (although I like the flavor, I admit this is a large contributor to the greasiness of the pizza due to the high fat content); and lots of oregano in the sauce.  As a side note, I have used the Greek ingredients sans olive oil in the dough and made some pretty good apizza style using my pizza stone on my weber grill, which I can fire up to 650 degrees on a hot day.

You are correct in the pan/crust cooking process; since the pan is greased with olive oil, ideally what you want is almost a fried dough (and who doesn't like fried dough?!)  texture to the crust, giving you a nice crunch.  Many times Greek pizza crust gets overwhelmed with the sauce and grease from the cheddar and becomes soggy.  Like the article indicates, it's not easy to make a good Greek pizza.  Because the dough is essentially fried, it doesn't make for the best left over pizza, especially heated.  I usually eat any type of left over pizza cold anyway.
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