All purpose Pizza Dough recipe plus Turkish flatbread with filling

https://www.youtube.com/watch?v=dkQ06t23gao

Dough Formula

900 g Bread Flour

100 g whole wheat flour

15 g salt

5 g instant yeast

650 g water (65% hydration)

After mixing and folding the dough, you can bulk‑ferment it:

• Either at room temperature for a few hours

• Or in the refrigerator overnight for more flavor

1.      Mix dough

2.      Bulk ferment until doubled (room temp or overnight cold)

3.      Divide into dough balls

4.      Cold‑proof the dough balls overnight

5.      Use them the next day for all five pizza styles

Pizza Styles

Neapolitan Pizza

·         Dough ball: 250 g

·         Pan: None (hand‑stretched)

·         Notes: High heat 700–750°F, light sauce, fresh mozzarella, basil.

Detroit Style Pizza

·         Dough ball: 550–600 g

·         Pan: Blue‑steel Detroit pan

·         Notes: Cheese before sauce, brick + cheddar blend, caramelized cheese edge.

South Shore Bar Pizza

·         Dough ball: 200 g

·         Pan: 10‑inch round pan

·         Notes: Toppings to the edge, thin crisp crust, cheddar + mozzarella.

New York Style Pizza

·         Dough ball: 300 g

·         Pan: None (large hand‑stretch)

·         Notes: Low‑moisture mozzarella, crisp yet foldable slice.

Lahmacun (Turkish Pizza)

·         Dough ball: 150 g

·         Pan: None (rolled thin)

·         Notes: Spiced lamb mixture, baked hot, served rolled with herbs and lemon.

Key Notes:

• Spiced lamb mixture pressed directly into dough

• Bake at 600–650°F

• Serve rolled with herbs, onions, lemon

Turkish Filling (from the video)

• Red pepper

• Onion

• Garlic

• Fresh parsley

• Tomato paste

• Turkish spice mix

• Salt

• Ground lamb (blended in last)

Technique:

• Blend vegetables + paste + spices first

• Add lamb and blend again until smooth

• Spread thinly and press into dough