Makes 6 Pide
This pide recipe is all about smart prep and incredible flavour. Letting the dough cold-proof in the fridge for 48–72 hours gives it an airy texture with a slight chew. The lamb topping is soft and moist, making it easy to spread and packed with flavour. Best of all, every element — from the dough to the filling — can be made ahead of time. It’s ideal for gatherings or an effortless, delicious meal with minimal hands-on time. Just top, bake, and drizzle with Turkish Garlic Sauce.
Ingredients
For the dough
- 690g 00 Pizza Flour
- 20g Salt
- 4g Dried Yeast
- 440ml Warm
- 20ml Olive Oil
For the Lamb Topping
- 3tsp Kofte Dry Rub
- 250g Lamb Mince
- 1 Ripe Tomato, quartered
- 1 Onion, quartered
- 1 Charleston Peppers, roughly chopped
- 2 Garlic Cloves, crushed
- 1tbsp Pepper Paste (Tomato paste if you can't get pepper paste)
- 1tbsp Olive Oil
Cooking Instructions
- Prepare the dough 48hrs ahead of when you plan to cook the pide. In a jug add the yeast to the warm water, stir and leave for a few mins until it starts bubbling. Meanwhile, add the flour and salt to a large bowl and create a well in the middle. Add the olive oil to the water and stir. Pour the water into the well and use a large spoon to mix until it forms a loose dough. Either turn out on to a floured surface or onto a stand mixer and knead for 5mins.
- Leave to dough to prove in a warm space for 1.5hrs. Then place in a proving box or large container (covered) and place in the fridge for 48hrs or up to 72 hours. On the day lift out the dough and divide the dough into 6 even balls. Then place each ball back into the container and leave to prove in a warm place for 5 hours.
- You can also prepare the lamb mixture up to 48hrs in advance or on the day - whichever you prefer. Start by putting the tomato, onion and pepper into a blender and blend until smooth. Transfer to a sieve and let the water drip out for 15mins.
- In a large bowl add the lamb mince, blended veg, Kofte Dry Rub, pepper paste, garlic and olive oil. Mix thoroughly with your hands until it is completely combined. It should be quite a wet mixture. If you are making ahead of time then place in the fridge until you are ready to use but lift it out a couple of hours before so it's not too cold and easier to spread.
- When you are ready to cook your pide, either turn our pizza oven to the correct settings or turn your oven up to the high temperature.
- Flour your surface and turn 1 ball of dough onto the surface. Using your finger tips, stretch out the dough by pushing out the edges and turning. Try to create an oval shape which is around 30cm long and 15cm wide.
- Take 2tbsp of the lamb mixture and place on the dough. Using your hands or the back of a spoon, spread the mixture over the dough leaving 2cm around the edges. Be careful when spreading the mixture to not teat the dough.
- Once the mixture is evenly spread, fold the edges over to create a crust.
- Place in a hot oven for around 3-5mins.
- Drizzle with Turkish Garlic Sauce and enjoy!
- Repeat with the other 5 dough balls.
