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Spiced Middle Eastern pumpkin and lamb pizza
Lucy Nunes & Jo Anne Calabria · 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
833g
Water
—
Hydration
—
Salt
—
Yeast
0.84%
Oil
—
Sauce
—
Cheese
—
Dough weight
840g
Process
Bake temp
482°F / 250°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourplain flour582.5 ml · 582.5g
- yeast7g sachet instant yeast7g
- saltm salt—
- oilm olive oil—
- flourm lemon juice—
- sauce tomatoarlic clove—
- flourm Moroccan spice mix—
- sauce tomatom tomato paste—
- flourgrated mozzarella250 ml · 250g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseGreek Style Yoghurt187.5 ml · 187.5g
- over cheesebutternut pumpkin350g
- over cheeselamb mince300g
- over cheese1 long red chilli
- over cheeseza'atar2 tsp · 8.4g
- over cheesesmall fresh mint leaves62.5 ml · 62.5g
- over cheeseMixed lettuce leaves