Pide dough

Pide dough
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.

Pide dough
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).

  • Serves icon Makes 3 x 150g dough balls
  • Time icon Hands-on time 15 min, plus about 3 hours resting and rising

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).

Nutrition: per serving

Calories
389kcals
Fat
3.2g (0.7g saturated)
Protein
10.2g
Carbohydrates
77.7g (1.2g sugars)
Fibre
4g
Salt
1g

Ingredients

  • 5g fresh yeast
  • 35ml warm (26-29°C) water
  • ½ tsp runny honey
  • 175g strong bread flour
  • 125g ‘00’ flour
  • 3g fine salt
  • ½ tbsp olive oil, plus extra to grease
  • 135ml ice-cold water

You’ll also need

  • Stand mixer with dough hook
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Method

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories
389kcals
Fat
3.2g (0.7g saturated)
Protein
10.2g
Carbohydrates
77.7g (1.2g sugars)
Fibre
4g
Salt
1g

delicious. tips

  1. You can refrigerate the risen dough balls, well wrapped, for up to 36 hours. Remove from the fridge 2-3 hours before baking.

  2. 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.

Buy ingredients online

Recipe By

Josh Katz

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