← All pizzas
Lamb and pomegranate flatbread
Sarah Hobbs · taste.com.au · 2014 · 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
515g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
80g
Dough weight
515g
Process
Bake temp
428°F / 220°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourslivered almonds40 ml · 40g
- cheese mozzarellacoarsely grated mozzarella80g
- flourfresh mint leaves125 ml · 125g
- flourfresh coriander leaves125 ml · 125g
- oilExtra virgin olive oil—
- flourplain flour225g
- saltm salt—
- waterwarm water—
- oilolive oil—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselamb mince300g
- over cheeseras el hanout2 tsp · 8.4g
- over cheeseGreek-style yoghurt125g
- over cheese1 fennel bulb
- over cheese1 ⁄2 red onion
- over cheese1/2 pomegranate
- over cheesePinch sumac