Lahmajeen - Middle Eastern Pizza

Prepare the dough a day in advance:

2 tablespoons of yeast or 1 yeast packet
5 lbs flour
1 tablespoon dough/flour seasoning mix (ground fennel, black caraway seed, and white sesame seeds, anise, cardamom, and ground cherry pit) -optional
½ teaspoon salt
½ cup olive oil, and 1 tablespoon olive oil
6 cups warm milk
1/3 cup warm (not hot) water

In a cup mix yeast packet with 1/3 cup of warm (not hot) water. Cover with plastic wrap. Leave alone for approximately 10 minutes or until the yeast and water mixture rises to the top of the cup. If the mixture does not rise, you may have done something wrong. Throw out the mixture and start again.

In very large mixing bowl, mix together flour, flour seasoning mix, and salt.
Warm 6 cups of milk on the stove. Do not let the milk boil, turn off heat just before it boils.
Pour in yeast mixture into the bowl of flour mixture. Add olive oil, and 6 cups of warm milk.
Mix and knead with hands.
Add a few tablespoons of water if needed to mix the excess flour.
Continue to need to punch and knead the dough until it is smooth.

Once dough is smooth, rub one tablespoon of olive oil on top of the dough. Cover dough with plastic wrap, then cover with a towel for at least 12 hours or overnight. Keep store in a warm spot, like indoors on a table top. DO NOT put the dough in the refrigerator or in a cool spot.

Meat mixture topping: 

4 tomatoes chopped
1 onion chopped
1 green pepper chopped
1 yellow pepper chopped
1 red pepper chopped
2 lbs ground beef (raw)
2 tablespoons salt
1 teaspoon cayenne pepper
5 tablespoons tomato paste
1 tablespoon pomegranate molasses

Mix together all the ingredients and set aside.

Roll the dough into logs. Cut into 1 inch pieces. Roll 1 inch pieces into balls. 
Flatten balls with a rolling pin on a floured surface into nice flat round sheet about 5 inches in diameter.
Spoon 1 overflowing tablespoon of meat mixture on to the flattened dough. Evenly spread the mixture on the top of the dough using the back of a spoon (see photos).
Line the lahmajeen on an oil greased baking sheet.

Bake at 325 until cooked/golden brown on the bottom. About 10 minutes. Once bottom is cooked, put the oven on broil. Broil until golden brown on top, about 10 minutes. Be sure to watch the lahamajeen to be sure not to burn them as oven times may vary.

Cooked lahmajeen can be stored in the freezer for up to 6 months, just reheat in the toaster oven.