Turkish Cheese Pide Recipe - Boat-Shaped Pizza with Melted Cheese

Ingredients

• 500 g bread flour
• 300 ml warm water
• 7 g active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 200 g feta cheese
• 150 g mozzarella cheese
• 100 g Turkish white cheese
• 1 piece egg
• 2 tbsp butter

Instructions

1. Activate the yeast

   Dissolve sugar in warm water (around 37°C) in a small bowl. Sprinkle yeast over the surface and let stand for 5-8 minutes until foamy and bubbly on top. The mixture should smell yeasty and double in volume. Do not use water that's too hot as it will kill the yeast.

2. Make the dough

   Combine flour and salt in a large mixing bowl. Add the activated yeast mixture and 2 tbsp olive oil. Mix with a wooden spoon for 2-3 minutes until a shaggy dough forms. The dough should be slightly sticky but not wet. Do not add too much flour at this stage.

3. Knead the dough

   Turn dough onto a lightly floured surface and knead vigorously for 8-10 minutes until smooth and elastic. The dough should spring back when poked and feel soft and pliable. Do not add excessive flour during kneading or the pide will be dense.

4. First rise

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-proof or the texture will be compromised.

5. Prepare cheese filling

   Crumble feta and Turkish white cheese into small pieces. Grate mozzarella cheese and combine all cheeses in a bowl. Mix gently for 1-2 minutes until evenly distributed. The mixture should have varied textures from different cheese types. Do not overmix or the cheeses will become pasty.

6. Shape the pide

   Divide dough into 2 equal portions. Roll each piece on a floured surface into an oval shape about 30cm long and 15cm wide. Work from center outward with steady pressure for 3-4 minutes until evenly thin. Do not roll too thin or the bottom will become soggy.

7. Fill and shape

   Place cheese mixture down the center of each oval, leaving 5cm borders on all sides. Fold the long edges up and pinch the ends together to create a boat shape. Press and twist the pointed ends for 1-2 minutes to seal completely. Do not overfill or the cheese will leak out during baking.

8. Final preparation

   Place shaped pides on parchment-lined baking sheets. Beat egg with 1 tbsp water and brush over the crust edges. Let rest for 15-20 minutes until slightly puffed. The edges should look glossy from the egg wash. Do not skip this resting period or the crust will be tough.

9. Bake the pides

   Preheat oven to 220°C. Bake pides for 15-18 minutes until the crust is golden brown and the cheese is bubbling and lightly browned on top. The edges should be crispy and the center should jiggle slightly. Do not overbake or the cheese will become rubbery.

10. Finish and serve

    Remove from oven and immediately brush the crust with melted butter. Let cool for 3-5 minutes until the cheese sets slightly but remains stretchy. Cut into portions with a sharp knife or pizza cutter. Do not let it cool completely or you'll lose the signature cheese stretch.

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