← All pizzas
Turkish pide
Nigel Slater · bbc.co.uk · 2018 · Original
pide (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
450g
Water
9923g
Hydration
—
Salt
—
Yeast
1.56%
Oil
6.0%
Sauce
—
Cheese
100g
Dough weight
10407g
Process
Bake temp
428°F / 220°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (7)
- flour/1lb strong white flour450g
- saltpinch salt—
- yeast7g sachet instant yeast7g
- water/12fl oz tepid water350 oz · 9922.5g
- cheese other/3½oz Kashkaval cheese100 oz · 100g
- sauce tomato3 tomatoes—
- oilolive oil2 tbsp · 27.2g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried red chilli flakes2 tbsp · 25g
- over cheese1 x 80g/3oz raw sucuk sausage80g