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Spiced Middle Eastern pumpkin and lamb pizza
Lucy Nunes & Jo Anne Calabria · taste.com.au · 2014 · Original
Style not identified
DietNot vegetarian: lamb mince.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
583g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.20%
Oil
0%
Sauce
n/a
Cheese
250g
Dough weight
590g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourplain flour582 1/2 ml · 583g
- yeast7g sachet instant yeast7g
- saltm saltn/a
- oilm olive oiln/a
- sauce tomatoarlic cloven/a
- sauce tomatom tomato pasten/a
- cheese mozzarellagrated mozzarella250 ml · 250g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseGreek Style Yoghurt187 1/2 ml · 188g
- over cheesem lemon juice
- over cheesebutternut pumpkin350g
- over cheeselamb mince300g
- over cheesem Moroccan spice mix
- over cheese1 long red chilli
- over cheeseza'atar2 tsp · 8.4g
- over cheesesmall fresh mint leaves62 1/2 ml · 62.5g
- over cheeseMixed lettuce leaves
Keep exploring
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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