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Charred flatbreads with spiced lamb stew
Ollie Dabbous · bbc.co.uk · 2020 · Original
other (asserted)
Baker's percentages
Flour
516g
Water
60g
Hydration
11.6%
Salt
2.3%
Yeast
1.63%
Oil
571.0%
Sauce
415g
Cheese
200g
Dough weight
3544g
Process
Bake temp
356°F / 180°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (16)
- flour/14oz strong white bread flour400 each · 400g
- flour/3½oz semolina flour100 oz · 100g
- sugarsugar1 tsp · 4.2g
- yeastdried yeast2 tsp · 8.4g
- saltsalt2 tsp · 12g
- oiloil0 each · 0g
- oil/3½fl oz olive oil100 oz · 2835g
- sauce tomatoarlic cloves3 each · 0g
- flourplain flour2 tbsp · 15.6g
- sauce tomatotomato purée1 tbsp · 15.3g
- sauce tomatotin cherry tomatoes400 each · 400g
- watergolden raisins4 tbsp · 60g
- saltsalt and freshly ground black pepper0 each · 0g
- oiltinned artichoke hearts in oil8 tbsp · 108.8g
- cheese other/7oz feta200 each · 200g
- sauce tomato16 cherry tomatoes16 each · 0g
Toppings (16)
- over cheesepolenta
- over cheese2 large red onions
- over cheese/1lb 12oz lamb mince800g
- over cheesecumin seeds4.2g
- over cheesefennel seeds4.2g
- over cheeseblack peppercorns4.2g
- over cheese1 cinnamon stick
- over cheese1 bay leaf
- over cheese/9fl oz white wine7087.5g
- over cheesepine nuts50g
- over cheesedried oregano1g
- over cheese8 fresh flatleaf parsley sprigs
- over cheese4 handfuls rocket
- over cheese1 lemon
- over cheese6 spring onions
- over cheese8 fresh mint sprigs