Dough: Spelt flour, 70% hydration, 2% Salt, lots of yeast, 10 minutes kneading with a dough hook, letting the dough rise for an hour or so.
https://en.wikipedia.org/wiki/Baker_percentage
With autumn coming and lower temperatures i’m going to start to add a bit of sugar to the yeast. Personally just not a fan of long dough rises. Not worth the effort IMHO(!).
The crust got wetted a bit so the sesame would stick.
Doener Kebab pieces are actually textured soy protein. I always thought kebab spices are something fancy. But its basically yoghurt, paprika and oregano. Because it isnt meat i added a bit of soy sauce and yeast extract for a more hearty taste. I tend to squeeze out a lot of water between two cutting boards before i add the spice to the soy chunks. I also pre-fried them in a pan before i put em on the pizza.
The white stuff is just some of the yoghurt that i had left with some added herbs.
Otherwise its what you see. Cheese, tomato sauce, onions and mushrooms because i felt like it.
Looks dope, would eat
Döner Kebab with mushrooms???
Yeah, thats the best part of home made pizza. Add what ever the fuck you want. Nobody can stop you.
Oh yeah. Do all your cursed combinations without someome thinking you’re crazy
Absolute mad lad over here.
Looks good though OP, well done!
Not a fan of long dough rises? I make a bunch of dough on Sunday and then have pizza later in the week at work and at home. The method works great with my schedule.
Nice!
I dont think there needs to be an argument about it. My lifestyle just doesnt work out with long dough rises. I know of and have tasted the benefits of long dough rises. If the method works great with your schedule even better. But for my purposes its just not for me.
