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Turkish Pide Dough

Makes 8 pides


500°F - 550°F

cook time

3-4 minutes



290g (scant 1 1/4c) lukewarm water
4g (1 tsp) granulated sugar
10g active dry yeast
500g (scant 4 1/4c) bread flour
8g (2 tsps) fine sea salt
30g (2 TBSPS) extra virgin olive oil

Meat, Vegetable, Cheese fillings


In the bowl of a stand mixer, or a regular bowl, mix water, sugar, and yeast. Let yeast bloom for 5 minutes.

Add the rest of the ingredients and mix until incorporated. If using a stand mixer, use a dough hook to knead at medium speed for 7-8 minutes, or until gluten has sufficiently developed and dough is elastic. If manually kneading, turn dough out onto your counter and knead for about 12 minutes, or until gluten has sufficiently developed and dough is elastic.

Let rise in a covered bowl in a warm, draft-free place for approximately 1 hour, until the dough has doubled.

Divide dough into 8 balls and place on a parchment lined sheet pan and cover. The dough balls are ready to be used for pide.

When ready to cook in a Cru oven, roll dough out into long ovals, measuring 15” x 5.” Spread fillings (meat, vegetable, cheese, or your choice) along the middle, leaving a 1.5” gap between the filling and the edges around the dough. Fold the edges towards the center, and close the ends, shaping it like a canoe, making sure the ends are sealed securely.

Brush visible dough edges with an egg wash and sprinkle with sesame seeds.

Cook in your Cru oven until dough is done and golden brown.

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