Turkish Pide

Method

1. Dissolve the dry yeast, sugar, and extra virgin olive oil in water.
2. Place the Manitoba flour in the bowl of a stand mixer. Gradually add the liquid mixture while mixing on low speed.
3. Knead for about 2 minutes until a smooth, slightly sticky dough forms.
4. Transfer the dough to a lightly floured surface and shape into a ball. Dust with semolina, place in a bowl, cover with plastic wrap, and let rise for 1.5 to 2 hours until doubled in size.
5. After rising, turn the dough out onto a floured surface and punch it down. Divide into 6-8 equal pieces (about 80-100g each).
6. Shape each piece into a ball, place on a floured tray, cover, and let rest for 10 minutes.
7. Meanwhile, prepare the fillings: slice the green bell pepper, tomato, and jalapeño into thin strips. Mince the garlic and parsley. Have the mozzarella, ground meat, and pancetta ready.
8. Preheat the oven to the maximum temperature (280-300°C if possible, otherwise 230°C or your oven's maximum). Place a baking stone or inverted baking sheet in the oven to heat.
9. On a floured surface, roll out each dough ball into an oval shape about 3-4 mm thick, using semolina to prevent sticking.
10. Place the filling in the center of each oval: a layer of mozzarella, then some ground meat, pancetta, pepper strips, tomato, jalapeño, garlic, and parsley. Leave the edges free.
11. Fold the long sides over the filling, pinching the ends together to form a boat shape. Gently press the seam to seal.
12. Brush the edges of the pide with a mixture of egg yolk, yogurt, and a little water.
13. Carefully transfer the pide to the hot baking stone or sheet using a peel or a flat spatula. Bake for about 8 minutes until golden and the bottom is crispy.
14. (Optional) Brush the hot pide with melted butter for extra flavor and shine. Serve immediately.