Ingredients:

For the Dough:

• 350ml warm water
• 10g instant dry yeast
• 10g salt
• 500-510g all-purpose flour

For the Filling:

• 200g mozzarella cheese (grated, 50g per pide)
• Sliced sausages (preferably sucuk or any sausage you prefer)

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. Mix the Dough: In a large mixing bowl, combine the warm water, instant dry yeast, and salt. Gradually add the flour, mixing with a spoon or spatula until a dough forms. The dough should be slightly sticky, but not too wet. Adjust with a little more flour if necessary.
2. First Rest: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes to allow the gluten to develop. This will result in a lighter and fluffier dough.
3. Knead the Dough: After the first rest, knead the dough for 5-10 minutes on a lightly floured surface until it becomes smooth and elastic. You can do this by hand or use a stand mixer with a dough hook attachment.
4. Final Rise: Place the kneaded dough back into the bowl, cover it again, and let it rise for 90 minutes in a warm place. The dough should double in size.

Step 2: Prepare the Filling

1. Grate the Mozzarella: While the dough is rising, grate the mozzarella cheese and set it aside. If you have other cheeses like feta or kasar, you can mix them in for added flavor.
2. Slice the Sausages: Prepare the sausage by slicing it thinly. If you can find Turkish sucuk, it adds a deliciously authentic flavor, but any sausage works well for this recipe.

Step 3: Shape and Assemble the Pide

1. Divide the Dough: After the dough has risen, divide it into 4 equal portions. Use a kitchen scale if you want the portions to be perfectly even.
2. Shape the Pide: On a lightly floured surface, roll each portion into an oval shape, about 20-25 cm long. The dough should be about 1/2 cm thick. Leave the edges a bit thicker so that they can hold the filling.
3. Add the Filling: Evenly spread about 50g of grated mozzarella cheese over each piece of dough, leaving a border around the edges. Then, top the cheese with slices of sausage, arranging them in a single layer.
4. Shape the Boat: Fold the edges of the dough inward, pinching the ends together to create a boat shape. This traditional shape holds the filling inside while giving the pide its characteristic look.

Step 4: Bake the Pide

1. Preheat the Oven: Preheat your oven to 250°C (482°F) with a baking sheet or pizza stone inside. If using a baking sheet, place it upside down to make it easier to slide the pide onto it. Preheating the sheet or stone ensures a crispy crust.
2. Bake the Pide: Carefully transfer the assembled pide onto the preheated baking sheet or stone. Bake for 10-12 minutes or until the edges are golden brown and the cheese is bubbling and slightly browned.

Step 5: Serve

1. Serve Hot: Once baked, remove the pide from the oven and let it cool slightly before serving. Drizzle with a little olive oil or garnish with fresh herbs like parsley if desired.

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Cooking Tips:

• Dough Texture: The dough should be slightly sticky but manageable. Add a little extra flour if it’s too sticky or water if it’s too dry.
• Preheat the Oven Well: The key to achieving a crispy, golden crust is a properly preheated oven. Using a baking stone or preheating the baking sheet ensures the dough gets a nice, crisp base.
• Filling Variations: Feel free to experiment with different fillings. You can use spinach and feta, ground meat, or even a mix of vegetables like mushrooms and peppers.
• Sucuk: If you can’t find Turkish sucuk sausage, you can substitute with pepperoni or any spicy sausage of your choice.

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Storage:

• Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through.
• Freezing: You can freeze the baked pide by wrapping it in plastic wrap and then placing it in a freezer-safe bag. To reheat, bake from frozen in a preheated oven at 180°C for 10-12 minutes, or until hot.

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Nutritional Facts (per serving):

• Calories: 420 kcal
• Protein: 18g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 2g
• Sodium: 950mg

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FAQs:

1. Can I make the dough ahead of time?
   • Yes, you can prepare the dough a day ahead and store it in the fridge. Just let it come to room temperature before shaping and baking.
2. What other toppings can I use?
   • You can add different toppings like mushrooms, bell peppers, or olives. Feel free to customize your pide to suit your taste.
3. Can I use whole wheat flour?
   • Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour will give the pide a denser texture.
4. Is it possible to make this recipe gluten-free?
   • You can try using a gluten-free flour blend, but the texture may vary. Be sure to add extra baking powder to help the dough rise properly.

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Conclusion:

This Turkish-style cheese and sausage pide is a delicious and easy dish that’s perfect for family dinners or casual gatherings. The combination of a crispy dough, melted mozzarella, and savory sausage makes for a hearty and satisfying meal. The dough is simple to make, and with just a few ingredients, you can create an authentic taste of Turkey right in your own kitchen. Give it a try and enjoy this flavorful, comforting dish.