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Stuffed Pide (Turkish Pizza)

Artandkitchen · food.com · 2012 · Original

Pideinferred from the title

DietNot vegetarian: ground beef or 10 ounces ground lamb.

Against 5,130 pizza recipes

Pide style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

Pide (Turkey): boat-shaped Turkish flatbread with pinched rim, filled with minced meat, cheese or egg

Tradition: 58 to 66% hydration (this recipe: 63%) · 450 to 550°F bake (this recipe: 392°F)

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

n/a

Dough weight

686g

Process

Bake temp

392°F / 200°C

Bake time

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 peppern/a
  • 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 · 284g
  • over cheeseground cumin1/2 tsp · 2.1g
  • over cheeseground coriander1/2 tsp · 2.1g
  • over cheesefresh curly-leaf parsley1/4 cup · 6g
  • over cheeseof fresh mint2 tbsp · 25g
  • over cheeselemon juice

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