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Stuffed Pide (Turkish Pizza)
Artandkitchen · food.com · 2012 · 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
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
2.40%
Oil
14.5%
Sauce
245g
Cheese
—
Dough weight
686g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- yeastinstant dry yeast1 tbsp · 9g
- waterwarm water or 1 cup milk1 cup · 237g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- oilvegetable oil3 tbsp · 40.8g
- flourall-purpose flour3 cup · 375g
- oil1 -2 tablespoon olive oil1 tbsp · 13.6g
- saltsalt and pepper—
- sauce tomatochopped tomato1 cup · 245g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium onions
- over cheesearlic cloves
- over cheeseground beef or 10 ounces ground lamb10 oz · 283.5g
- over cheeseground cumin0.5 tsp · 2.1g
- over cheeseground coriander0.5 tsp · 2.1g
- over cheesefresh curly-leaf parsley0.25 cup · 6g
- over cheeseof fresh mint2 tbsp · 25g
- over cheeselemon juice