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Turkish pizza
Dixie Elliott · 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
60g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
150g
Dough weight
60g
Process
Bake temp
392°F / 200°C
Bake time
3-3 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilm olive oil—
- sauce tomatoarlic cloves—
- flourground coriander20 ml · 20g
- flourm ground cumin—
- flourpine nuts40 ml · 40g
- sauce tomatom tomato paste—
- cheese otherfeta cheese150g
- sauce tomato1 large tomato—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 onion
- over cheeselamb mince350g
- over cheese1 loaf Turkish bread
- over cheesefresh flat-leaf parsley leaves62.5 ml · 62.5g