Lahmacun (Turkish Ground Lamb Pizzas)
foodandwine.com · 2013 · Original
Lahmacunas labeled by the source
DietNot vegetarian: ground lamb or beef. Reviewed: ground lamb; eggs; honey.
Against 5,130 pizza recipes
Lahmacun style, 70% hydration: wetter than 58% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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.
Flour
253g
Water
178g
Hydration
70.3%
Salt
1.2%
Yeast
3.56%
Oil
29.6%
Sauce
n/a
Cheese
n/a
Dough weight
524g
Process
Bake temp
450°F / 232°C
Bake time
5 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- flourwhole wheat flour1 cup · 128g
- flourall-purpose flour1 cup · 125g
- saltsalt1/2 tsp · 3g
- waterwarm water3/4 cup · 178g
- sugarhoney1/2 tbsp · 6.3g
- yeastactive dry yeast1 tbsp · 9g
- oilextra-virgin olive oil1 tbsp · 13.6g
- oilchopped drained oil-packed sun-dried tomatoes1/4 cup · 54.5g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small onion
- over cheeseground lamb or beef1 lb · 454g
- over cheesearlic clove
- over cheeseFreshly ground pepper
- over cheeseTurkish red pepper paste or 2 jarred hot cherry peppers1 tbsp · 12.5g
- over cheeseground cumin1/2 tsp · 2.1g
- over cheese4 large eggs
- over cheeseflat-leaf parsley leaves2 tbsp · 3g
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Do something with it
- Scale this doughStart from 70% hydration and 1.2% 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 70% 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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