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Italian lamb pizzas
Kerrie Sun · taste.com.au · 2009 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
83g
Cheese
415g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
4-6 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm olive oil—
- sauce tomatopizza sauce82.5 ml · 82.5g
- cheese mozzarellagrated mozzarella cheese332.5 ml · 332.5g
- cheese otherfinely grated parmesan cheese82.5 ml · 82.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselamb mince400g
- over cheese2 x 30cm pre-prepared pizza bases
- over cheesechargrilled red capsicum150g
- over cheese1 small red onion
- over cheesepitted kalamata olives187.5 ml · 187.5g