Combine yeast, sugar, and 3/4 cup boiled water in a bowl and let sit until foamy, about 5-7 minutes to activate the yeast.

In a separate bowl, combine flour and salt.

Fold the activated yeast mixture into the flour mixture and knead until a soft, smooth dough ball forms.

Cover the dough in a bowl with plastic wrap and let it rise for about an hour.

Punch down the risen dough and divide it into 4 equal portions.

Form each portion into a ball and transfer them to a floured baking sheet.

Cover the dough balls with a damp tea towel and let rest for another 45 minutes, or refrigerate until needed.

In a large bowl, combine extra-virgin olive oil and tomato paste.

Add ground lamb, minced garlic, grated plum tomato, and grated onion to the bowl.

Season the mixture with salt (optional).

Preheat oven to 475°F (246°C), using a pizza stone in the bottom third of the oven.

Roll out each dough ball fairly thin, into a 10-inch disk.

Transfer the rolled-out dough to a piece of parchment paper.

Spoon about 4 tablespoons of the topping mixture onto the dough and spread evenly with your fingers.

Bake until the crust is golden brown and the topping is cooked, between 6-10 minutes, depending on the thickness of the crust and topping layer.

Repeat with the remaining dough and toppings.