COOK IT.
Preheat the stoneHeat the pizza oven until the stone surface reaches approximately 260-300 °C, optionally checking with a temperature gun or KILN P display.Engage the rotating stone before cooking.
Prepare the lamb mixtureCombine all lamb topping ingredients in a bowl.Mix thoroughly until smooth, cohesive, and spreadable.
Shape the flatbreadsStretch each dough portion into a thin round or oval approximately 20-22 cm (8-9 in) wide.Keep the base even, with no raised crust.
Prepare the flatbreadDivide the lamb mixture evenly between the two bases.Spread thinly, pressing lightly into the dough.Leave a 5-10 mm (0.2-0.4 in) border around the edge.
Bake (controlled heat)Place the flatbreads directly onto the rotating stone.Immediately turn the burner down to low.Allow the lamb to cook through gently and evenly.Cook for approximately 3½-5 minutes, until lamb is fully cooked, base is crisp with light charring, coloring is even across the surface.For the final 15 seconds, turn the burner to full power to lightly char the lamb and edges.
Remove and restRemove from the oven and rest for 30-60 seconds.
Plate and finishSlice into quarters.Finish with lemon, spooned yoghurt or labneh, and fresh herbs.Serve immediately.