One oven, many traditions
The fire that bakes Neapolitan also makes Turkish pide, lahmacun, and regional styles most people have never heard of. Three catalogs. One oven.
Italian & American
From 90-second Neapolitan to thick Sicilian sfincione and Detroit’s caramelized edge — all dialed in for wood or gas heat.
See all pizzas →Regional Turkish
Open Black Sea boats, thin crispy closed breads, round seeded loaves — Turkey’s regional pides for the same high heat.
See all pides →Rolled with lemon
Paper-thin, edge-to-edge meat paste, 90 seconds at maximum heat. Six regional varieties from Istanbul to Hatay.
See all lahmacuns →The idea
You bought the oven for pizza. But the same stone and the same temperature range has been used — under different names, in different countries — for centuries. Pide is the Turkish word for exactly what you are already baking. Lahmacun is its paper-thin cousin.
Lahmacun wants your oven at its absolute hottest: the same 480°C Neapolitan zone. Pide needs a slightly calmer 320–400°C. Pan pizzas go lower still, at 250–290°C. One oven, set to different temperatures, covers all three.