Sürmene Pidesi
Sürmene Pide in a Pizza Oven
Trabzon — Sürmene district · open boat
Another Black Sea boat in the Trabzon tradition, associated with the Sürmene district. It sits in the same family of open, buttery, cheese-and-egg pides. Treat this page as a regional sibling to Trabzon rather than a wholly separate technique until you can verify the local specifics on the ground.
What sets it apart — Regional variation within the Black Sea boat family — worth its own page for the long-tail search term, but confirm the distinguishing details before writing them as fact.
How many pides?
makes 4 × 220g balls
880 g total dough
880 g total dough
The dough · baker’s %
- Flourstrong white / 00520 g
- Water62% hydration325 g
- Salt10 g
- Instant yeast×1.25 active-dry · ×3 fresh2.6 g
- Olive oil16 g
- Sugarfeeds the yeast5.2 g
Bake
Same approach as Trabzon: moderate heat, butter and egg to finish.
Serving ritual
As with other Black Sea boats — torn rim dipped into a buttery cheese-and-egg center.
Ferment & prep: Mix, bulk-ferment 1.5–2 h, ball, rest 20 min.
Fillings · pick one — scaled for 4
- Kaşar (or low-moisture mozzarella), grated360 g
- Egg yolk (optional, added at the end)4
- Butter, to brush40 g
Kaşarlı · Yellow cheese (melting)
Fill with cheese, bake until melted and just coloring. Optionally slide a raw yolk into the center for the last minute. Butter the rim.