Pide - Turkish Flat Bread / Pizza

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.

	this recipe	typical
liquid	12%	83%
fat	12%	4%
salt	3%	2%
yeast	1%	1%
total sugar	1%	2%
flour strength	2.0	1.0
acid	2%	0%

Where it stands out

• #5 of 174 for crust crispness
• #5 of 174 for rise

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3 g	1 tsp rapid rise / instant yeast ((sub active dry yeast, Note 1))
2 g	1/2 tsp white sugar
30 g	2 tbsp + 2/3 cups very warm water (, (~40°C /104°F, Note 2))
240 g	2 cups bread flour ((sub all purpose/plain flour, Note 3))
4 g	3/4 tsp salt
7 g	1 1/2 tsp olive oil
150 g	150g / 5oz Turkish kasar cheese or mozzarella ((Note 4))
2 g	1/2 tsp semolina (, optional (Note 10))
	1 Topping of choice ((each makes enough for 2 pides))
50 g	1 egg ((optional, Note 13))
	Sprinkling finishes of choice ((listed below))
9 g	2 tsp olive oil
75 g	1/2 onion (, finely diced)
280 g	280g / 10oz baby spinach
1 g	1/2 tsp cumin
1 g	1/2 tsp pepper
2 g	1/4 tsp salt ((kosher / cooking salt))
125 g	125g / 4oz Turkish sujuk sausage ((sub chorizo, Note 5))
14 g	1 tbsp olive oil
75 g	1/2 onion (, finely diced)
3 g	1 garlic cloves (, finely minced)
250 g	250g / 8oz lamb mince ((or beef))
6 g	1 tsp tomato paste
	1 tsp baharat spice mix ((Note 6))
1 g	1/2 tsp cumin
1 g	1/8 tsp each salt and pepper
60 g	1/2 red capsicum / bell pepper (, finely diced)
	1/2 tomato (, finely chopped)
5 g	1 tsp lemon juice
28 g	4 tbsp Turkish tulum cheese or feta (, crumbled (Note 7))
	Dried oregano
	Sesame seeds (, toasted)
	Sumac
	Fresh coriander/cilantro leaves
	Extra virgin olive oil

Method: 17 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this for what has to be the 20th time today and accidentally added too much water making it a 77% hydration dough, rather than a 65% hydration dough and the result was sublime, the Pide was absolutely perfect. My husband and my father asked me what had ” — a cook, 5★

“I calculated in total 500 gr of dough divided to 2 balls which makes 250 gr per pide. Shaped to 40x20 cm, I would say that it is too much dough for pide. The result is more a pizza than Turkish pide, which should be thin. I recommend to divide the same dough i” — a cook, 4★