81 Oven setting: CircoTherm® METHOD To make the dough, in a mixing bowl, dissolve the Serves: 4 yeast into water. Preparation time: 50 minutes Cooking time: 10 minutes Using a stand mixer, combine flour and salt in the bowl Level of difficulty: Medium with a hook attachment. Commence on a low speed, and add the water slowly. Increase the speed slightly and allow to mix until smooth. This should take about INGREDIENTS 5–8 minutes. 20g dry yeast Cut dough into 120g balls and place on a floured tray. 625g bakers flour Cover and allow them to prove in a warm place until 400ml lukewarm water they are double their size, about 20–30 minutes. 10g salt Meanwhile, combine remaining ingredients in a bowl, Splash olive oil mix well and place through a mincer with the smallest 500g lamb shoulder dial available. 500g tomatoes, quartered Keep refrigerated until required. 3 cloves garlic, peeled 1 birds eye chilli When the dough has proved, on a floured bench and 10g Aleppo pepper using a rolling pin, flatten the balls of dough in an oval 1 red capsicum, seeded shape to 2mm thickness. Shape into boat shapes and Pinch sea salt pinch the edges. 1 tablespoon red pepper paste When assembling the pizzas, add enough lamb mix to 1 teaspoon paprika justcover the surface. Repeat this process with all the dough. TO SERVE Pomegranate molasses Preheat oven and pizza stone on CircoTherm® to 200°C. Cook for 10 minutes until crisp on the base. Sumac Drizzle with pomegranate molasses, scatter over mint Mint and coriander and serve. Coriander NOTE Red pepper paste is available at middle eastern grocers. Aleppo pepper is available from good supermarkets, spice stores and middle eastern grocers. THE NEFF AUSTRALIA COOKBOOK MAINS