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Spiced cod flatbreads with preserved lemon salsa and harissa yoghurt
Sabrina Ghayour · bbc.co.uk · 2017 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
175g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
7.8%
Sauce
—
Cheese
—
Dough weight
3032g
Process
Bake temp
500°F / 260°C
Bake time
0.75-1 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomatoarlic clove—
- oilolive oil1 tbsp · 13.6g
- saltsea salt and freshly ground black pepper—
- flour/6oz plain flour175g
- dairy dough/3½fl oz semi-skimmed milk100 oz · 2835g
- sugarsugar1 tsp · 4.2g
- sugarhoney1 tsp · 4.2g
Toppings (17)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseGreek-style yoghurt2 tbsp · 25g
- over cheese5cm/2in piece fresh turmeric
- over cheese/10½oz sustainable cod loin300 oz · 300g
- over cheese1 lime
- over cheese/1oz unsalted butter30g
- over cheesefreshly ground pepper2 tsp · 8.4g
- over cheesegarlic granules2 tsp · 8.4g
- over cheese/10oz Greek-style yoghurt280g
- over cheese1 heaped tbsp rose harissa1 tbsp · 12.5g
- over cheesesmall handful dill
- over cheese4 preserved lemons
- over cheesebarberries1 tbsp · 12.5g
- over cheese½ ripe avocado
- over cheesenigella seeds2 tsp · 8.4g
- over cheese1 small red onion
- over cheeserice vinegar1 tbsp · 12.5g
- post bake1 heaped tsp of pul biber chilli flakes1 tsp · 4.2g