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Lamb and beetroot pizza
Sarah Hobbs · 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
250g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
260g
Dough weight
250g
Process
Bake temp
428°F / 220°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilm olive oil—
- flourm Moroccan spice mix—
- cheese otherpizza cheese160g
- cheese otherfeta100g
- flourm lemon juice—
- floursmall mint leaves250 ml · 250g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 brown onion
- over cheeselamb mince400g
- over cheese1 Turkish pide
- over cheesecaraway seeds2 tsp · 8.4g
- over cheese1 x 450g tin baby beetroot450g
- over cheeseyoghurt250g