Easiest Turkish Pide with Juicy Beef and Molten Cheese Step-by-step instructions

Before you start

Before starting, measure all ingredients and set them out. Warm the water and milk to about 110°F (43°C) — too hot will kill the yeast. Have the baking sheet lined with parchment.

Grate the tomatoes and chop the pepper and onion. The dough needs a 20-minute rise, so plan accordingly. Preheat the oven when you start rolling the dough.

Instructions

Dough and Filling

1. 1Make the dough
   In a large bowl, combine the warm water, warm milk, olive oil, yeast, and sugar. Let stand for 5 minutes until foamy. Add the flour and salt, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 20 minutes.
   Look for The dough should be soft, slightly tacky, and spring back when pressed.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Make the filling
   While the dough rises, prepare the filling. In a medium bowl, combine the ground beef, grated tomatoes, red bell pepper, onion, tomato paste, paprika, black pepper, and olive oil. Mix with your hands or a fork until well combined. Set aside.
   Look for The filling should be loose and juicy, not dry.
   Tip Grate the tomatoes on a box grater; the pulp adds moisture and flavor.

The dough should be soft, smooth, and elastic after kneading, and it should have puffed slightly during the rise. The filling should be aromatic with paprika and garlic, and the beef should still be raw but well mixed with the vegetables. The dough and filling are ready to be assembled.

Shaping and Topping

3. 3Roll the dough
   Preheat the oven to 430°F (220°C). Line a baking sheet with parchment paper. Punch down the dough and divide it in half. On a lightly floured surface, roll each half into a long oval, about 1/4-inch thick. Transfer to the prepared baking sheet.
   Look for The oval should be about 12 inches long and 6 inches wide.
   Tip Roll the dough directly on the parchment paper to avoid tearing when transferring.
4. 4Add the filling
   Spread half of the beef mixture down the center of each oval, leaving a 1-inch border on the sides and ends. Sprinkle with half of the shredded mozzarella cheese over the beef.
   Look for The filling should be neatly mounded in the center.
   Tip Don't overfill; the dough needs to fold over the edges.
5. 5Shape the pide
   Fold the dough borders inward over the filling, pinching the ends to form pointed canoe tips. Pinch the edges together to seal, leaving the center open. Repeat with the second oval.
   Look for The pide should look like a boat with a well in the center.
   Tip Pinch the ends firmly so they don't open during baking.
6. 6Brush with egg wash
   Brush the dough edges with the beaten egg yolk and water mixture. This gives the crust a golden, shiny finish.
   Look for The crust should be evenly coated with egg wash.
   Tip Avoid brushing the filling; the egg wash is only for the dough.

The pide should be a neat oval with the filling mounded in the center and the dough folded over the sides.

The edges should be sealed with pinched ends, and the egg wash should coat the dough evenly. The mozzarella should be distributed over the beef, and the pide should look inviting before baking.

Baking and Finishing

7. 7Bake the pide
   Place the baking sheet in the preheated oven and bake for 15 minutes, until the crust is deep golden brown and the filling is bubbling. The internal temperature of the beef should reach 160°F (71°C).
   Look for The crust should be blistered and the cheese melted and browned in spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the edges brown too quickly, tent loosely with foil.
8. 8Butter and serve
   Remove the pide from the oven and immediately brush the hot crust with melted butter. Let rest for 5 minutes, then cut into diagonal strips and serve hot.
   Look for The butter sizzles on the crust and soaks in, making it glossy and fragrant.
   Tip Use a pizza cutter for clean slices.

The pide should emerge from the oven with a deep golden, blistered crust, bubbling cheese, and a fragrant aroma. The butter should sizzle and soak into the crust, making it glossy. The filling should be hot and the beef cooked through, with the cheese melted and slightly browned.

Common mistakes

One common mistake is overfilling the pide, which makes it hard to seal and can cause the filling to spill. Another is rolling the dough too thick, resulting in a doughy center.

Also, don't skip the egg wash — it gives the crust that glossy, appetizing finish. Finally, be careful not to overbake, or the beef will dry out.

How to tell it’s done

The pide is done when the crust is deep golden brown and blistered, and the filling is bubbling around the edges.

The internal temperature of the beef should reach 160°F (71°C) as measured with an instant-read thermometer inserted into the center of the filling. Let it rest for 5 minutes before slicing to allow the juices to settle.

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