Pide dough

By: Josh Katz

Dough, Flour, Food, Food and Drink, leavened, Pizza, pastries,Rolling pin,Bread,fermenting,cake,

Josh Katz’s pide dough recipe makes three balls of springy dough. Use the dough to make pide (Turkish-style oval pizzas), pizzas or flatbreads.

Dough, Flour, Food, Food and Drink, leavened, Pizza, pastries,Rolling pin,Bread,fermenting,cake,

Use the dough to make Josh’s sensational three-cheese pides with egg and salsa verde.

Recipe taken from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books).

Josh Katz’s pide dough recipe makes three balls of springy dough. Use the dough to make pide (Turkish-style oval pizzas), pizzas or flatbreads.

Use the dough to make Josh’s sensational three-cheese pides with egg and salsa verde.

Recipe taken from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books).

Ingredients

You’ll also need

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Combine the yeast, warm water and honey in a bowl and whisk to dissolve the yeast. Set aside for 10 minutes to give the yeast time to activate. The mixture should start to bubble and foam – if it doesn’t, discard the yeast and start again with a different batch.
Put the flours in the bowl of a stand mixer fitted with a dough hook, add the salt, oil and cold water. Run the mixer on its lowest speed for about 1 minute, then add the yeast mixture and mix for 5-7 minutes until the dough comes together as a smooth mass (it should be soft but not sticky). If the dough feels too sticky, add a little more flour and continue to mix. Transfer the dough to a lightly oiled bowl, cover with a damp cloth and rest for 1-1½ hours or until the dough has roughly doubled in size.
Turn out the dough onto a lightly floured work surface and knead for 2-3 minutes, then form into 3 equal balls weighing 150-160g. Transfer the balls to a lightly oiled tray, arranging them roughly 5-7cm apart. Double-wrap loosely with cling film and leave to rise for 1-2 hours, or until the balls have roughly doubled in size (see Make Ahead). The dough is now ready to shape as a base for pides, flatbreads or pizzas.

You can refrigerate the risen dough balls, well wrapped, for up to 36 hours. Remove from the fridge 2-3 hours before baking.
Buy fresh yeast from Ocado and the bakery section of large supermarkets. Leftovers will keep chilled for several days – or divide into 10-12g portions, wrap, then freeze in an ice tray for up to 3 months. If you can’t find fresh yeast, use dried instead – you’ll need half the amount (2.5g). Prepare the dough in the same way.