Lamb and haloumi pizza

Name: Lamb and haloumi pizza
Cook time: 15 min
Ingredients: 21 each m fresh lemon juice; 5 each m sweet paprika; 2 each arlic cloves; 40 ml chopped fresh oregano; 0 each oil for brushing; 60 each tomato pizza sauce; 55 each grated mozzarella; 200 each haloumi cheese; 1 each 1 large ripe tomato

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

40g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

255g

Dough weight

40g

Process

Bake temp

464°F / 240°C

Bake time

12-15 min

Oven

home standard

Surface

stone

Ingredients (9)

flourm fresh lemon juice—
flourm sweet paprika—
sauce tomatoarlic cloves—
flourchopped fresh oregano40 ml · 40g
oiloil for brushing—
sauce tomatotomato pizza sauce—
cheese mozzarellagrated mozzarella55g
cheese otherhaloumi cheese200g
sauce tomato1 large ripe tomato—

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese2 lamb fillets125g
over cheese1/3 quantity pizza dough
over cheese1 red capsicum
over cheesepitted kalamata olives55g
over cheese1/2 Lebanese cucumber
over cheeseGreek Style Yoghurt200g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (6)