Lahmacun Recipe Turkish Pizza

Turkish Pizza Base: 

• MORCOTE® 00 Pizza Flour – 500g 
• Water – 300g to 325g 
• Olive Oil – 15g 
• Fresh Yeast – 15g 
• Salt – 10g 

Vegetable Topping Base: 

• Italian Sugo Powder – 100 g 
• Water – 400 g 
• Olive Oil – 50 g 

Vegetable Topping Mix: 

• Red Onion (finely minced) – 75 g 
• Bell Pepper (finely minced) – 100 g 
• Fresh Parsley (chopped) – 30 g 
• Smoked Paprika – 1 tsp 
• Cumin Powder –  ½ tsp 
• Red Pepper Flakes – ¼tsp to ½ tsp (optional) 
• Ground Black Pepper – to taste 

In a spiral mixer, combine flour and salt. Crumble in yeast. Add water and olive oil. Mix at slow speed for 3–4 minutes, then knead at medium speed for 5–7 minutes until soft and elastic. Transfer dough to a lightly oiled bowl, cover, and proof for 25–30 minutes at room temp until nearly doubled. Whisk Italian Sugo Powder, water, and olive oil to form the base. Mix with all chopped vegetables and spices to form a spreadable mixture. Divide dough into 6–8 balls (100g to 140g each). Roll each into a thin oval/round (2–3 mm thick) on a floured surface. Place on parchment. Spread a thin layer of topping, leaving a narrow border. Pre-heat oven to 250°C to 260°C with a pizza stone or inverted tray. Bake each lahmacun for 5–8 minutes until edges are crisp and topping is set. Serve hot with lemon wedges, chopped parsley, and a fresh side salad. 

Pro Tip: MORCOTE® 00 Flour ensures a flexible, thin crust that crisps beautifully under high heat.