Doener Kebab Pizza

Dough: Spelt flour, 70% hydration, 2% Salt, lots of yeast, 10 minutes kneading with a dough hook, letting the dough rise for an hour or so.

https://en.wikipedia.org/wiki/Baker_percentage

With autumn coming and lower temperatures i'm going to start to add a bit of sugar to the yeast. Personally just not a fan of long dough rises. Not worth the effort IMHO(!).

The crust got wetted a bit so the sesame would stick.

Doener Kebab pieces are actually textured soy protein. I always thought kebab spices are something fancy. But its basically yoghurt, paprika and oregano. Because it isnt meat i added a bit of soy sauce and yeast extract for a more hearty taste. I tend to squeeze out a lot of water between two cutting boards before i add the spice to the soy chunks. I also pre-fried them in a pan before i put em on the pizza.

The white stuff is just some of the yoghurt that i had left with some added herbs.

Otherwise its what you see. Cheese, tomato sauce, onions and mushrooms because i felt like it.