Sucuklu Yumurtalı Pide

Sucuklu Yumurtalı Pide in a Pizza Oven

Name: Sucuklu Yumurtalı Pide in a Pizza Oven
Yield: 4 pide
Cuisine: Turkish
Ingredients: 500 g strong white or 00 flour; 310 g water (62% hydration); 10 g salt; 2.5 g instant yeast; 15 g olive oil; 5 g sugar; 240 g sucuk, sliced; 160 g kaşar, grated (base layer); 4 egg (optional)

Nationwide · open boat

Sucuklu yumurtalı pide — sucuk, egg and kaşar in an open boat — is the pide equivalent of a full cooked breakfast. Sucuk, the Turkish garlic-and-paprika-spiced beef sausage, renders its intensely flavored fat down into the kaşar as it bakes, turning a simple cheese pide into something much richer. The egg, cracked in for the last 90 seconds, half-sets over the sizzling filling so the yolk runs into the sucuk fat when the rim is torn. It appears on every pide menu and tends to be the first thing ordered in any group.

What sets it apart — The sucuk fat is the whole flavor — it perfumes the cheese, the dough rim and the egg. The finished pide smells of garlic and paprika from across the table. Order it when you want something unapologetically savory.

How many pides?

makes 4 × 210g balls
840 g total dough

The dough · baker’s %

Flourstrong white / 00500 g
Water62% hydration310 g
Salt10 g
Instant yeast×1.25 active-dry · ×3 fresh2.5 g
Olive oil15 g
Sugarfeeds the yeast5 g

Bake

320-370°C · 600-700°F6-9 min

Open boat with kaşar base and sucuk on top. Crack the egg in the last 90 seconds so the white just sets and the yolk stays runny. The sucuk will crisp at the edges — this is correct.

Serving ritual

Eat immediately. Break the yolk with a torn piece of rim and drag it through the sucuk fat pooled in the center. Tea alongside is mandatory.

Ferment & prep: Mix, bulk-ferment 1.5–2 h, ball, rest 20 min.

Filling — scaled for 4

Sucuk, sliced240 g
Kaşar, grated (base layer)160 g
Egg (optional)4

Sucuklu · Turkish sausage

Thin cheese base, fan the sucuk slices over it, bake. The sausage fat does the seasoning. Egg optional.