Trabzon Pidesi (Yağlı)
Trabzon Pide in a Pizza Oven
Black Sea coast — Trabzon · open boat (wide)
A wide, open boat with thick, pillowy edges, traditionally made with a local salt-free stretchy cheese (kolot / telli) on a slightly sour dough. The signature move comes near the end of the bake: an egg cracked into the center and a generous knob of butter added the moment it leaves the oven. It's rich, filling, and meant to be a meal on its own.
What sets it apart — The thick foldable edges are functional — you tear them off and dunk them into the molten cheese-and-egg pool in the middle. Eat it hot or not at all.
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
Calmer than pizza heat so the boat cooks through. Add the egg and butter for the last 1–2 minutes.
Serving ritual
Crack the yolk and swirl the butter, cheese and egg together into a glossy sauce, then scoop with torn pieces of the rim.
Ferment & prep: Mix, bulk-ferment 1.5–2 h until doubled, ball, rest 20 min before shaping.
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.