Sucuklu Pide Recipe

Activate yeast

In a small bowl, whisk warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Make a well in the center, add foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 6–7 minutes.

First rise

Lightly oil a clean bowl, place dough inside, turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Divide and rest

Punch down the dough, divide into 2 equal pieces (for two medium pides) or 4 for smaller ones. Shape into rounds, cover, and rest 15 minutes to relax the gluten before shaping.

Prepare sucuk and vegetables

While dough rises or rests, slice the sucuk into 1/8–1/4-inch rounds or half-moons. Core and thinly slice the tomatoes into rounds, thinly slice the green pepper into rings or strips, and finely slice the onion.

Cook aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onion and sauté 2–3 minutes until soft and translucent. Add sliced green pepper and cook another 2 minutes. Stir in tomato paste diluted with 2 teaspoons water, salt, black pepper, and red pepper flakes. Cook 1–2 minutes to combine and concentrate flavors. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes so it is very hot.

Shape pides

On a lightly floured surface, roll or stretch each dough round into an oval roughly 10–12 inches long and 6–7 inches wide, thinning the center slightly but keeping edges thicker. Transfer to a sheet of parchment for easier transfer to the hot stone.

Assemble base

Spread half of the sautéed onion/pepper/tomato paste mixture down the center of each oval, leaving a 1/2-inch border. Arrange sliced fresh tomatoes over the sauce in a single layer. Scatter half of the shredded mozzarella over the tomatoes.

Add sucuk and cheese

Arrange the sucuk slices evenly over the cheese and vegetables. Add the remaining mozzarella on top so cheese covers sausage and tomatoes.

Shape edges (traditional pide)

Fold the long edges of the oval inward and pinch the ends to create a boat shape that holds the toppings. Brush the exposed crust with an egg wash made by whisking 1 egg with 1 teaspoon water, if using, to promote browning.

Bake

Using a pizza peel or sheet, slide the parchment with the assembled pide onto the preheated stone or baking sheet. Bake for 10–14 minutes until crust is golden and cheese is melted and bubbling. Rotate halfway if your oven has hot spots.

Finish and garnish

Remove pide from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley over the top if using. Slice into portions and serve immediately.