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Moroccan lamb pizza
Olivia Andrews · 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
245g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
245g
Process
Bake temp
428°F / 220°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourlow-fat natural yoghurt165 ml · 165g
- flourchopped mint40 ml · 40g
- flourpine nuts20 ml · 20g
- sauce tomato8 cherry tomatoes—
- flourchopped coriander20 ml · 20g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseJuice of 1 lemon
- over cheeselamb backstrap180g
- over cheeseras el hanout or Moroccan seasoning1.5 tsp · 6.3g
- over cheese1 large garlic clove
- over cheese1/2 red onion
- over cheese26cm gluten-free pizza base