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Combine 2 tbsp warm water, oil and sugar in a small bowl. Sprinkle with yeast. Let stand 5 mins, until frothy. Sift flour and salt into a large bowl. Make a well in center. Add yeast mixture and yogurt, mixing to form a dough. Turn dough onto a floured surface and knead 10 mins until smooth and elastic. Transfer to an oiled bowl. Cover and let stand, in a warm place 2 hours, or until doubled in size. Meanwhile, for the topping, heat a grill pan on high heat or preheat the grill to medium-high. Cook chili peppers 4-5 mins, turning on all sides until skin blisters and blackens. Transfer to a plastic bag for 5 mins to loosen skins. Peel off skins and remove seeds, discarding both. Transfer chili flesh to a food processor with all remaining ingredients. Pulse until finely chopped. Preheat the oven to 425°F. Punch dough down to release gas. Divide into 4 equal pieces. Roll each piece on a floured surface to a thin 6-inch round. Place 2 rounds on each of 2 floured baking sheets. Spread each with a thin layer of lamb mixture. Season to taste. Bake 8-10 mins, until topping is cooked and crusts are crisp and golden. Serve immediately topped with additional parsley and yogurt.
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking