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–+ servings

Quicker Turkish Pide Pizza

Photo of several slices of a cheese and tomato topped Turkish Pide pizza, ovan long shaped, on a pink plate, with pink napkin and Turkish tea glass to the background.
Try my recipe for Pide - homemade Turkish pizza. Made from a yeasted dough, I use a quicker method to still produce an authentic Turkish Pide pizza at home. **click to expand the photos
Caro @ Caroline's Easy Baking Lessons
Prep Time 38 minutes
Cook Time 12 minutes
Proving/Cooling 1 hour 10 minutes
Total Time 2 hours
Serving Size 4 Pide

Equipment

  • Stand Mixer with dough hook (optional)
  • Scales of measuring cups
  • Small to medium microwave-safe bowl/jug (Optional)
  • 2 Small bowls to separate the eggs
  • Food thermometer (optional)
  • Measuring Spoons
  • Pastry Brush (or small artist/paint brush)
  • Small bowl for egg wash
  • Baking/parchment paper
  • 2 Baking sheet/trays
  • Tea-Towel
  • Rolling Pin
  • Chopping board and knife
  • Timer or Phone Timer
  • Cooling rack

Ingredients

For The Dough

  • 135 grams Plain Flour [F1] (4¾ oz, 1 cup+ 1 tbsp, All Purpose Flour, Strong/Bread Flour OR Wholemeal/wholewheat for F1 only*
  • 1 tsp Salt
  • 1 tsp Garlic/Onion powder/granules (optional)
  • 1 tbsp Sugar
  • 7 grams Dried Yeast (¼ oz, 1x ¼ oz packet, 2¼ tsp Instant or 2½ tsp Active)*
  • 200 ml Tepid Water (6¾ fl oz, ¾ cup+ 2 tsp @49-54°c/120-129°f)*
  • 1 Egg White, medium (Large US egg)
  • 2 tsp Extra Virgin Olive Oil (10ml, other oils in Notes)*
  • 67 grams Plain Flour [F2] (2⅓ oz, ½ cup+ 1 tsp, All Purpose or Strong/Bread Flour)*
  • 134 grams Plain Flour [F3] (4¾ oz, 1 cup+ 1 tbsp, All Purpose Flour, Strong/Bread Flour)*
  • Coarse Semolina (Coarse Semolina Flour/Duran Wheat Flour for sprinkling)*

For The Topping

  • 1 Egg yolk (with splash of milk for egg wash)
  • 250 grams Turkish Kaşar cheese, sliced (8¾ oz, alternatives in notes*)
  • 250 grams Sucuk (8¾ oz, Turkish sausage meat)* OR
  • 250 grams Extra/Mature Cheese, sliced (8¾ oz, extra/sharp cheddar)
  • 2 Tomatoes, sliced or chopped (optional)
  • Onion slices, pepper slices (optional)
  • Egg (1 per Pide, optional)
  • * Denotes see Notes

Instructions

Prepare The Dough

  • Measure out all the ingredients first, with the three amounts of flour ([F1], [F2] & [F3]) all in separate bowls. F1 flour can be in the stand mixer bowl. (**F1 flour can be wholemeal/wholewheat flour).
  • Add the yeast to the F1 flour before mixing together. Then add the salt, then the garlic/onion powder, followed by the sugar, mixing in-between each addition.
  • Heat the water till tepid/slightly warm, at about 120-130°f, 49-54°c. (See notes for ways to do this if needed). Then add in the egg white & olive oil before mixing together.
  • Add the liquid mixture to the mixing bowl & briefly mix by hand before using the 'k' paddle/mixer paddle attachment on a stand mixer, and mixing for 2 minutes, on medium speed. Be sure to time this.
  • Add in F2 flour (the smaller one), and mix again for 2 minutes.
  • Now add half of flour F3 & swap to the dough/kneading hook before mixing for 30 seconds. Gradually add more flour until the mixture starts to come together as a slightly sticky rough shaggy ball. You might not need all of the flour or perhaps a little more.
  • Knead the dough on medium to high speed (whichever your own machine needs), for 4 minutes. Then tilt the bowl & use a spatula to flip the dough over and continue kneading for another 4 minutes. Alternatively, knead by hand on a lightly floured surface for 10 minutes till smooth & a little less sticky.

Prove The Dough

  • Remove the dough hook & scrape the dough off, before covering the bowl with a clean tea-towel and placing in a warm draft-free area for 15 minutes.

Prepare The Baking Trays/Sheets

  • Prepare baking trays/baking sheets with baking/parchment paper & a dusting of flour. (Don't bake without paper).

Dividing The Dough

  • The dough should have risen in that short time. Place a sheet of paper on top of a chopping board, with flour on top & scrape the dough out onto the paper. Using floured hands, form into a disc & cut into 4 equal pieces.
  • Roll each piece of dough into a tight smooth ball (note if using wholemeal/wholewheat flour the dough will be less smooth looking) & place on the floured baking/parchment paper.

2nd Prove

  • Leave for 40 - 45 minutes for its second prove, in the same warm, draught-free place.

Shaping The Pide Pizza

  • Heat the oven to – 220°c/200°c Fan Oven/425°f/Gas Mark 7. In a small bowl, mix the left-over egg yolk with a splash of milk & place to the side with a brush for later.
  • Take one of the risen balls of dough, shape into an oval and place on floured baking/parchment paper. Use a flour dusted rolling pin and carefully roll out the dough in a long & thin oval shape, about 12¾ cm/5″ wide and up to 33 cm/13″ long. (See photo below, video or step-by-step instructions before this Recipe Card).
  • Transfer the rolled out Pide pizza to the semolina dusted & paper lined baking tray/baking sheet. Roll out the other 3 pide & place on your tray/sheet. (Note you don't need any gaps at this point).
  • Once on the trays/sheets, place slices of the cheese in the centre most area of the pide base, leaving a little gap at the 2 small ends. Top with sliced/chopped Sucuk, tomato, onion, spinach etc. Then pinch the 2 short ends together & lift the sides over to partially cover some of the topping, forming a 'boat-shape'. Use your thumb & index finger to pinch these sides of the dough together, helping the dough to sit better on top of the toppings (see photo). Brush the egg-wash on these exposed areas of dough and sprinkle some semolina on top (optional).
    2 photo collage of long boat shaped Pide pizza bases with cheese and meat slices on top & a hand pinching the dough.

Bake The Turkish Pide Pizza

  • Bake in the centre of the oven for about 12 minutes till deep golden and cooked through to the bottom. If you want to add a traditional egg on top of the Pide, carefully crack one egg into a small bowl, before pouring onto the pide after about 8 minutes of baking. Then bake for a further 3 - 4 minutes until the egg is cooked.
  • Leave to cool on the tray/baking sheet for 5 minutes before transferring to the cooling rack, paper and all, to cool down a little before slicing.
    Overhead photo of a brass large plate with 2 Turkish Pide pizzas with chopped Sacuk meat and cheese, and slices of tomat & cheese ones off the side.

Serving & Storage

  • To serve, slice the pide pizza into 6 strips & eat alongside a cold glass of Ayran (a Turkish yoghurt-based salty drink – try this Ayran recipe).
  • Store cooled down pide in food bags or air-tight containers in the fridge. These will last at least 2 days in the fridge. Reheat the pide/pide slices in an air fryer or oven for a few minutes till warm to touch.

Video

Notes

Flour [F1], [F2] & [F3]  - Make sure you divide your flour into 3 bowls as per the ingredient list and add as per the instructions.  This will ensure a successful rise and quicker baking time.
Alternative Flour - Plain/A.P. flour or Strong/Bread flour can be used.  I have also used a proportion of wholemeal/wheat flour with this quicker bread technique  (the F1 flour batch).   Note some of the photos are where wholemeal flour has been used.
Front shot of a Turkish Pide pizza, half of one sliced, in a boat shape, with cheese & tomoato topping, mor eto the back and Turkish tea glass.
Water - microwave water for 30 – 45 seconds until just a little warm .  Alternatively, add cold water to hot water to reach the quoted temperature. After time, you can do this by touch alone & is similar to checking temperature for baby's milk.
Coarse Semolina - used to dust the paper-lined baking trays/baking sheets, to stop the Pide sticking & to give a nice texture to the crust.  American equivalent is Coarse Semolina Flour/Duran Wheat Flour.
Extra close shot of a slice of Turkish Pide pizza, stuffed with melting cheese.
Yeast - I have used both Active or Fast Acting dried yeast for these recipes.  If you want to be exact or use fresh yeast,  see my Yeast Conversion tables.  
Oil -alternatives to extra virgin olive oil, such as virgin olive oil, olive oil or any other neutral oil.
Recipe Yield - 4 Pide pizzas.
Extra close shot of stack of Turkish cheese pastry Borek, showing layers & cheese spinach filling.
Toppings - ingredient amounts given for one type of topping. More details before recipe.
Detailed instructions, photos & information can be found before this Recipe Card.
More Quicker Yeast Recipes - Check out more  Quicker Yeast Bread & Roll Recipes (including Pizza), such as 2 Hour Bagels recipe. 
Close photo of a long slim Turkish Pide pizza, with cheese & tomato slices, parsley to the side, and Turkish tea glass to the background.
Check out my Beginners' Guide To Yeast Recipes, or go to my Bread & Roll recipes page.
Another popular Turkish recipe is Poĝaça - cheese filled rolls, or yeast-free Poğaça, no-bake Lahmacun, a spicy meat topped flatbread (below).
Extra close shot of Turkish Lahmacun, a ground meat and vegetable topped flatbread, with sliced tomoato, onipn and peppers waiting to be rolled.
NUTRITIONAL VALUES  -  I am not a qualified nutritionist, and all nutritional values are approximate & based on a serving of 1 whole Pide pizza, made as per above with Turkish cheese & meat, with cheese & tomato topping (cheese & tomato toppings will have lower values & adding an egg will increase the values). All information calculated from website My Fitness Pal.com
Nutrition Facts
Quicker Turkish Pide Pizza
Serving Size
 
1 Pide
Amount per Serving
Calories
566
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
17
g
106
%
Monounsaturated Fat
 
2
g
Cholesterol
 
46
mg
15
%
Sodium
 
597
mg
26
%
Potassium
 
60
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.