Lahmacun Turkish Pizza
allrecipes.com · 2020 · Original
Lahmacunas labeled by the source
DietNot vegetarian: lean ground lamb.
Against 5,130 pizza recipes
Lahmacun style, 84% hydration: wetter than 89% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Lahmacun (Turkey): thin flatbread topped with spiced minced meat, herbs; rolled to eat
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
625g
Liquid, as water
526g
Hydration
84.1%
Salt
1.9%
Yeast
1.57%
Oil
11.6%
Sauce
92g
Cheese
n/a
Dough weight
1277g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Cold ferment
1h
Bulk
1h
Ingredients (14)
- oilolive oil4 tsp · 18g
- sauce tomato4 roma tomatoesn/a
- sauce tomatodouble concentrated tomato paste6 tbsp · 91.8g
- saltsalt to tasten/a
- yeastactive dry yeast3 1/4 tsp · 9.8g
- sugarwhite sugar1/2 tsp · 2.1g
- waterwarm water1 cup · 237g
- flourall-purpose flour5 cup · 625g
- saltsalt2 tsp · 12g
- waterwater1/2 cup · 119g
- oilvegetable oil1/4 cup · 54.5g
- dairy doughplain yogurt1 cup · 200g
- sauce tomatocrushed garlic1/4 tsp
- saltsalt and ground black pepper to tasten/a
Toppings (15)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 yellow onion
- over cheesechopped fresh parsley1/2 cup · 12g
- over cheesegreen bell pepper1/2 cup · 100g
- over cheesered bell pepper1/2 cup · 100g
- post bakechopped fresh basil3 tbsp · 4.5g
- over cheesechopped fresh mint2 tbsp · 25g
- over cheese0.5 lemon
- over cheesechopped garlic1 tsp · 4.2g
- over cheesepaprika1/2 tsp · 2.1g
- over cheeseground coriander seed1/2 tsp · 2.1g
- over cheeseground cumin1/2 tsp · 2.1g
- over cheeselean ground lamb1 lb · 454g
- over cheesecayenne pepper to taste
- over cheeseshredded green cabbage1 cup · 200g
- over cheeseshredded red cabbage1 cup · 200g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 84% hydration and 1.9% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 84% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Lahmacun group marked.
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