Turkish pide
Nigel Slater · bbc.co.uk · 2018 · Original
Pideinferred from the title
DietNot vegetarian: raw sucuk sausage.
Against 5,130 pizza recipes
Pide style, one of 4 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pide (Turkey): boat-shaped Turkish flatbread with pinched rim, filled with minced meat, cheese or egg
Tradition: 58 to 66% hydration · 450 to 550°F bake (this recipe: 428°F)
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
9922g
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
6.0%
Sauce
n/a
Cheese
100g
Dough weight
10407g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- flour/1lb strong white flour450g
- saltpinch saltn/a
- yeast7g sachet instant yeast7g
- water/12fl oz tepid water350 oz · 9922g
- cheese other/3½oz Kashkaval cheese100 oz · 100g
- sauce tomato3 tomatoesn/a
- 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
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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