Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Cheese Topping
Finish & Assembly
Method
Dough
Activate yeast
In a medium bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and instant yeast. Stir and let sit 5–7 minutes until foamy. If no foam appears, the yeast may be inactive—start again with fresh yeast.
In a large mixing bowl or the bowl of a stand mixer, whisk together flour and salt. Make a well in the center.
Pour the foamy yeast mixture and olive oil into the flour. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms. Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 tablespoon at a time.
Shape dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Cheese Topping
Grate or crumble the cheeses as needed. For a melty, slightly tangy manakish, combine akkawi (or drained akkawi), shredded mozzarella, and crumbled feta in a bowl. Taste and adjust the ratio to your preference. Mix in dried mint if using.
If the cheese mixture seems very wet after grating/draining, squeeze small handfuls gently to remove excess moisture so the topping won't make the dough soggy.
Assemble & Bake
Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, line it with parchment and dust lightly with semolina or cornmeal.
Punch down the risen dough and divide it into 10 equal pieces (about 130–150 g each depending on exact flour weight). Shape each piece into a smooth ball and let rest under a damp towel for 10 minutes so the gluten relaxes.
On a lightly floured surface or between lightly oiled hands, press or roll each ball into a 6–7 inch (15–18 cm) round, making a slightly raised rim (pinch a shallow border so cheese stays on). Place rounds on the prepared baking surface, spaced a few inches apart.
Brush the rims lightly with olive oil. Divide the cheese mixture evenly among the 10 rounds, spreading it to the edges or leaving the pinched rim, as preferred. Sprinkle black sesame seeds on top if using.
Bake on the preheated stone or sheet for 8–12 minutes until the crust is golden and the cheese is bubbling and lightly browned in spots. Baking time will vary by oven and thickness—watch closely after 7 minutes.