Summary

Ingredients

For the dough:

• g 1,000 flour
• 750 ml milk, lukewarm
• 50 grams sugar
• 75 g yeast, 8 pk dry yeast
• 5 teaspoons salt
• Water, lukewarm

For the topping: (tomato and onion topping)

• 4 tomato (s), vary depending on how big or more
• 2 onion (s) can be more
• salt and pepper
• 3 tablespoon olive oil
• some lemon juice

For the topping: (cheese topping)

• Cheese, sort as you like
• some oil
• Sesame, black

For the topping: (minced meat topping)

• 500 g minced beef
• salt and pepper
• 1 tomato (s)
• 1 onion (s)
• some oil
• 1 handful parsley, if you like
• possibly cumin

For covering:

• some olive oil
• 3 tablespoons spice paste (Sataah-Al Salam), in Turkish or Arab vegetable stores

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Instructions

1. Pre-dough:
2. Mix the yeast and sugar with a little lukewarm water so that a porridge is formed, cover and let rise in a warm place for about 15-20 minutes.
3. Dough:
4. Put the flour in a bowl and make a well in the middle. Add the pre-dough, salt and olive oil. Gradually pour in the lukewarm milk and knead everything well. The dough should be soft enough that it sticks to your hands. Dust slightly above with flour. Cover and let rise in a warm place for approx. 1 1/2 hours until the volume has doubled. In the meantime, prepare the topping.
5. Flour your hands well as the dough is sticky. Tear off small pieces, knead them briefly on a floured work surface and shape them into small balls, put them on a floured work surface or on a floured blanket, this is how my mother-in-law in Lebanon does it, covered again, leave to rest for about 20 minutes.
6. Flour your hands well again and shape the dough pieces into thin slices between the palms of your hands, you can also use a rolling pin, leave to rest for another 10 minutes.
7. Dust the baking sheet with flour or line with baking paper, place the dough pieces on top and cover. Place the tray in the oven on the floor or on the penultimate rack, bake at 180-200 degrees for about 20-30 minutes. You can also put the dough pieces on the floor directly in the oven. Every now and then check how the bottom of the pizza looks, not that it is getting too dark.
8. It`s easier if you have an Arabic pizza oven, but they work just as well in the oven.
9. Minced meat topping:
10. Onions and tomatoes, dice, salt, pepper, who would like to add some cumin and parsley. Knead well, add some cooking oil. The minced meat mixture is not seared, but placed raw with a little oil on the dough pieces, if you want you can form a small edge.
11. Cheese topping:
12. Cut the cheese into small pieces or pluck into small pieces, put a little oil on the dough pieces and put the cheese on top. Sprinkle with some black sesame seeds. Make sure that the cheese doesn`t get too dark.
13. Tomato and onion topping:
14. Dice the tomatoes and onions. Put salt, pepper, a little lemon juice and oil in a bowl and mix well. Put the liquid on the dough pieces and sprinkle with black sesame seeds. It is advisable to form a small border here.
15. Sataah-Al Salam thyme topping:
16. Mix Sataah-Al Salam with olive oil or cooking oil. Add oil to three tablespoons of Sataah depending on how you feel, you have to try how you want it, either a little thicker or more liquid, I like it a little more liquid.
17. First pre-cook the dough in the oven for about 5 minutes, take out the tray again and distribute the Sataah on the dough, otherwise it will burn, put it back in the oven and bake for 10-20 minutes.