Cheese Pide Recipe

Activate yeast and mix

In a small bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. In a large mixing bowl combine flour and salt. Make a well in the center.

Form dough

Pour the foamy yeast mixture and olive oil into the flour well. Mix 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 slightly elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour; if too stiff, add 1 tablespoon water.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Prepare cheeses and egg wash

While the dough rises, grate cheddar and mozzarella (if using) and mix them in a bowl. Beat the egg with 1 teaspoon water to make an egg wash. Mix melted butter with pepper, oregano, and red pepper flakes in a small cup.

Divide and shape

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide into 2 equal pieces for large pide (or 3–4 for smaller). Roll each piece into a rough oval about 10–12 inches long and 6–8 inches wide, leaving the center slightly thinner than the edges.

Assemble pide

Place each rolled dough on a parchment-lined baking sheet. Spoon an even layer of the cheese mixture down the center of each oval, leaving a 1-inch border. Using your fingers, fold and pinch the long edges toward the center to create a boat shape, pinching the ends to seal and creating raised rims to hold the cheese.

Egg wash and butter

Brush the exposed dough rims lightly with the egg wash. Brush the crust lightly with the melted butter mixture (this adds flavor and browning).

Final rest

Let the assembled pide rest 10–15 minutes at room temperature while you preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.

Bake

Bake the pide on the parchment (or on the hot pizza stone) for 10–12 minutes, rotating halfway, until the crust is golden and cheese is melted and beginning to brown at the edges. For extra browning, switch to broil for 30–60 seconds while watching closely.

Finish and serve

Remove pide from the oven. Brush crust once more with remaining butter mixture if desired. Sprinkle chopped parsley over the cheese for garnish. Let rest 2–3 minutes, slice into pieces, and serve hot.