Lebanese pizza

Lebanese pizza

By
From
New Middle Eastern Food
Makes
10-12
Photographer
Mark Roper

Lebanese pizzas — manoushi — are the number one snack food all around Lebanon and Syria. They are very similar to Italian pizzas, although the dough is a little softer and chewier. Use the base for any of the suggested toppings.

Ingredients

Quantity Ingredient
355g bakers’ flour
1 teaspoon dried yeast
1/2 teaspoon salt
3/4 teaspoon sugar
175-200ml warm water
1 tablespoon extra-virgin olive oil
your choice of topping

Method

  1. Sift the flour into a large mixing bowl and add the yeast and salt. Dissolve the sugar in the warm water and dribble it into the dry ingredients until they absorb enough to make a sticky dough. How much water is required will entirely depend upon your flour. Mix in the olive oil and use your hands — or the dough hook on your electric mixer — to knead the dough until it is smooth and silky. It will take about 10 minutes. Lightly oil the ball of dough, put it in a bowl, cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
  2. Knock back the dough, then tip it out onto a floured work surface. Cut the dough into 12 portions, then lightly flour each one and put them on a tray, covered, for another 10 minutes. When ready to cook, roll each portion out to the desired size and 3–4 mm thick, then cover with topping and bake on a preheated pizza stone.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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