📖 Instructions

1. Prepare the Dough: In a large bowl, combine the warm water, sugar, and yeast. Let it stand for 5-10 minutes until the yeast is foamy. This proves that the yeast is active and ready to go. If it doesn't foam, your yeast might be old, and you'll need to start over with fresh yeast.
2. Add the remaining dough ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it's too sticky, add a little more flour, one tablespoon at a time. Do not over flour!
3. Let the dough rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Patience is key here! A good rise will result in a light and airy pide. Sometimes, I like to preheat the oven to 200°F, turn it off, and place the dough inside to rise – just ensure the oven isn't too hot, or it will kill the yeast.
4. Prepare the filling: While the dough is rising, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat. One time I forgot to drain the fat, and it tasted terrible, greasy, not delicious.
5. Add vegetables and seasonings: Add the diced onion, bell pepper, and tomato to the skillet with the ground meat. Cook for 5-7 minutes until the vegetables are softened. Stir in the garlic, cumin, paprika, oregano, salt, and pepper. Cook for another 1-2 minutes until fragrant. Taste and adjust seasonings as needed. Feel free to add a pinch of red pepper flakes for a little heat!
6. Preheat the oven: Preheat your oven to 450°F (232°C). Place a baking stone or baking sheet in the oven while it preheats. This will help create a crispy crust.
7. Assemble the pide: Punch down the risen dough and divide it into 2-4 equal pieces, depending on how large you want your pides to be. On a lightly floured surface, roll each piece of dough into an oval shape, about 1/4 inch thick. Transfer the dough to a piece of parchment paper. I find the parchment paper makes it easier to move them into the oven, without tearing.
8. Add the filling: Spread the ground meat and vegetable mixture evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded mozzarella cheese and crumbled feta cheese over the filling. If you like, you can also crack an egg over the filling for an extra rich flavor and texture. If you do add an egg, make sure to adjust the cooking time accordingly.
9. Shape the pide: Gently fold the edges of the dough inward, pinching the corners to create a boat shape. Brush the edges of the dough with olive oil or egg wash for a golden-brown crust. This is what gives the pide it's classic look.
10. Bake the pide: Carefully slide the pide (on the parchment paper) onto the preheated baking stone or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it! Ovens can vary, and you don't want to burn the crust.
11. Garnish and serve: Remove the pide from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley or a squeeze of lemon juice. Serve warm and enjoy! Consider serving it with a side of yogurt or a simple salad.