The donair—a pita sandwich stuffed with beef, tomatoes, onions and sauce—is a hugely popular food in Canada with iterations in egg rolls, poutine and even beer. But while the donair is sought-after now—both in Canada and worldwide—it wasn't invented until the 1970s, when Greek brothers Peter and John Gamoulakos...
Method
Preheat your oven, aiming for 750 to 850 °F (400 to 450 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
Place a dough ball on your lightly floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base, and then keep your dough on the countertop or lay it over your lightly-floured pizza peel.
Working quickly, top the pizza with ¼ of the donair meat, ¼ of the mozzarella, ¼ of the chopped onions and ¼ of the tomatoes, leaving about 1 inch (2 ½ centimeters) for the crust.
Brush the crust with 1 tablespoon (12 grams) of olive oil and sprinkle with about 1 scant tablespoon (1 gram) of za’atar.
Launch your pizza into the oven. Cook your pizza for 90 seconds to 2 minutes, turning every 20 seconds for an even bake.
Remove the pizza from the oven, slice and drizzle with donair sauce to taste (you can also reserve the sauce for dipping!). Serve immediately and repeat the steps for the remaining pizzas.
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