The Lamb Mint & Cheese Crown Pizza Recipe
A rediscovered Fit for a King recipe, with an intro from the baker – Scott Deley (@scottspizzaproject). Huge thanks to Scott for sharing this Deep Dish Masterpiece!
“What better way to celebrate the king’s Coronation than with a crown? This is no ordinary crown though, it's a cheese crown (otherwise known as a Frico). This is the spiky wall of cheese around the edge of a Detroit Style Pizza. With King Charles being a big fan of lamb especially in the spring time, I have created this lamb and mint Detroit pizza. King Charles is also a lover of local cheeses so I've added some tasty local cheddar to this.”
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Baker: Scott Deley
- IG: @scottspizzaproject
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Makes: 2-3
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Prep time: 24 hours
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Bake time: 20 minutes
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Flours used: Regenerative Strong White Bread Flour
The Lamb, Mint & Cheese Crown Pizza Method:
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Weigh out the flour, water, salt and yeast then add the flour and yeast to your mixing bowl.
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Turn on your mixer to incorporate the flour and yeast and begin to gradually add 95% of the water until it has all come together and formed a rough looking ball. This should take 2-3 minutes.
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Cover with a tea towel and let the dough rest for 20-30 minutes. This will help the flour to absorb the water.
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After 20-30 minutes, add the salt to the rested dough with a splash of the remaining water and turn the mixer back on. Gradually add the remaining water and mix for approximately 7-9 minutes until the dough is smooth. If you have a thermometer, it’s a good idea to check the temperature of the dough at this stage. The dough should be 21-23°C.
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Turn the dough out onto the worktop and form into a ball. Cover the dough and let it rest for a further 15 minutes.
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After 15 minutes, lift the dough off the worktop and fold it over a few times before shaping back into a ball. This will increase the tension in the dough giving you a stronger structure and make the dough much smoother. When the ball is formed, transfer to an airtight container and let the dough ferment at room temperature for 18 hours.
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After 18 hours smear some butter on the bottom and the sides of the pan, and then add some oil, spreading it around with your hands. Transfer the dough into the pan and flip the dough over. Then gently press the dough down so it starts to spread toward the corners. Leave and repeat the pressing every 20-30 minutes until the dough reaches the corners making sure its covered each time.
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Cover the dough and let it rest for 6 to 8 hours.
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Drizzle some olive oil over the dough and dimple the dough by pressing your fingertips into the dough to create air pockets. Cover the dough, and let it rest in a warm spot for 30 minutes.
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Pre-heat your home oven to 220°C. While your oven is heating up, make the mint sauce. Finely chop the fresh mint and add to a bowl with the sugar and chilli flakes. Add the boiling water and mix together before stirring in the white wine vinegar.
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When your oven is up to temperature, uncover the dough and par-bake (preferably on a baking steel/stone) for 8-10 minutes. Remove from the oven and allow to cool.
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Once cooled, add the grated mozzarella and cheddar to the centre, all four sides and corners. The key here is to try and build up a wall of cheese so that when it melts it sticks to the sides of the pan and creates the “cheese crown”. Add the roast lamb and bake for a further 8-10 minutes.
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Remove from the oven and place the pan on a wire wrack to cool for 3-4 minutes. After 3-4 minutes carefully slide a spatula down the sides behind the baked cheese to release it from the pan and place on a serving board. Slice into 4 or 6 pieces before adding the mint sauce.
