Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h total75 min hands-onServes 6Medium
241 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDThe topping is scraped on thin enough to see the dough through, and it bakes in ninety seconds.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Strong flour000 g
Fresh yeast000 g
Lamb mince000 g
Onion000 g
Red pepper000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Isot, pul biber and pepper paste: what to buy
Spreading the topping with the back of a spoon
Turning a home oven into a stone oven
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 18 of the 22 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: spreading the topping thin enough — step 13 of 22.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Zeynep Aydin watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Preheating the steel a full hour
Topping right to the edge
Stacking them under a cloth to stay soft
The topping hydration that lets it spread paper-thin, and the oven setup that gets a domestic oven close to a stone oven.
Written by Zeynep Aydin. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
259 people cooked it, 91% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 241 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
