Crispy Turkish Pide with Cheese and Sucuk Step-by-step instructions

Before you start

Before starting, measure all ingredients. Warm the water to about 110°F (43°C) – it should feel like warm bath water. Shred the cheese and slice the sucuk thinly.

If using a baking stone, place it in the oven and preheat to 475°F (245°C) at least 30 minutes before baking. Have a pizza peel or a flat baking sheet ready for sliding the pides onto the stone.

Instructions

Dough and Shaping

1. 1Make the dough
   In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes until foamy. Add the bread flour, salt, and olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
   Look for The dough is smooth, elastic, and has doubled in volume.
   Tip If the dough feels too sticky, add a little more flour, but keep it soft.
2. 2Shape the pide boats
   Punch down the dough and divide it into two equal pieces. Roll each piece into a long oval about 1/4 inch thick. Place the ovals on a floured peel or parchment paper. Fold and pinch the two long sides of each oval inward to form a canoe-like boat shape, leaving a deep well in the center. Pinch the tapered ends to seal.
   Look for The dough forms a boat shape with a well for the filling.
   Tip Make the sides about 1 inch high so they hold the filling without spilling.

The dough should be smooth, elastic, and doubled in size. When you shape it into boats, the sides should be about 1 inch high and the ends pinched tightly. The dough should feel soft and spring back when pressed.

Filling and Baking

3. 3Fill with cheese and sucuk
   Divide the shredded kaşar cheese and sliced sucuk evenly between the two boats. Spread the cheese first, then layer the sucuk slices on top. If using the optional egg, crack one egg into the center of each pide.
   Look for The filling is evenly distributed, with cheese and sucuk covering the base.
   Tip Do not overfill – leave a little space around the edges for the crust to puff.
4. 4Brush with egg wash
   Beat the egg yolk with a teaspoon of water. Brush the exposed dough edges and the pinched sides with the egg wash. This will give the crust a deep golden color as it bakes.
   Look for The dough is evenly coated with egg wash, ready for baking.
   Tip Avoid brushing the filling – only the dough needs the egg wash.
5. 5Bake on a hot stone
   Place a baking stone on the middle rack of the oven and preheat to 240°C (475°F) for at least 30 minutes. Carefully slide the pides onto the hot stone (or bake on an inverted sheet pan). Bake for 10 minutes, until the crust is deeply golden and blistered, and the cheese is bubbling and melted.
   Look for The crust is golden brown with charred blisters, and the cheese is bubbling.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the pide is browning too fast, reduce the temperature to 230°C (450°F).

The filling should be evenly spread, and the egg wash should coat the dough without dripping into the filling.

As it bakes, the crust will turn golden and blister, and the cheese will bubble and brown in spots. The kitchen will smell of toasted bread and spicy sausage.

Finish and Serve

6. 6Brush with butter and slice
   Remove the pide from the oven and immediately brush the hot crust with melted butter. Let rest for 2–3 minutes, then slice crosswise into thick strips with a pizza wheel or sharp knife. Serve hot, pulling the cheese with each slice.
   Look for The butter sizzles on the crust, and the cheese stretches as you slice.
   Tip Use a sharp pizza wheel to cut through the crisp crust without tearing.

The butter should sizzle as it hits the hot crust. When you slice, the cheese should stretch and the crust should crackle. The pide should be served hot, with the cheese pulling in long strands.

Common mistakes

One common mistake is not preheating the baking stone long enough – it needs at least 30 minutes to get screaming hot. Another is overfilling the pide, which can cause the filling to spill over and make a mess.

Also, be careful not to roll the dough too thin – it should be about 1/4 inch thick, or it may tear. Finally, don’t skip the egg wash – it’s what gives the crust that beautiful golden color.

How to tell it’s done

The pide is done when the crust is deeply golden brown with charred blisters, and the cheese is bubbling and melted.

The internal temperature of the eggs (if used) should reach 160°F (71°C). Let the pide rest for 2–3 minutes before slicing to let the cheese set slightly, making it easier to cut and eat.

• Egg dishes: 160°F (71°C) in the thickest part