Friday, October 7, 2022
HomePizzaRamazan Pidesi Recipe — Ooni USA

Ramazan Pidesi Recipe — Ooni USA

[ad_1]

Ramazan pidesi, Turkish leavened bread historically eaten through the night meals of Ramadan — a month by which Muslims strictly quick from sunup to sunset — is gentle, chewy and coated in sesame and nigella seeds. Turkish pizza maker Serhan Ayhan of Astoria, Queens-based pizza popup Subsequent Degree Pizza created a model of the bread that cooks up in both an Ooni oven or a house oven. Glazed with egg and yogurt and dimpled in a criss-cross design, it is a bread that deserves to be the centerpiece of your iftar (the night meal that ends the day’s quick).  

In an effort to make a pidesi recipe that’s versatile, Serhan gives just a few totally different choices for cooking. Yeast, salt and temperature can all differ barely relying in your preferences.

Designed to work whether or not you favor sourdough or prompt yeast, Serhan’s recipe consists of strategies for each. If baking with sourdough starter, you’ll want so as to add someday to the recipe time, as you’ll need to make a levain (a combination of water, flour and sourdough starter) and depart it to pre-ferment in a single day earlier than including it to the remainder of the combination.

You may change the quantity of salt you add to the recipe-anything between 15 to twenty grams will work-but understand that the much less salt used the extra slack this dough might be. Serhan prefers diluting the salt in about 25g of the recipe’s water and including it after the preliminary combine.

Lastly, there’s room to play with the temperature of your oven, anyplace from 450° to 600°F (230° to 315°C). Pidesi baked at the next temperature (550° to 600°F/290° to 315°C) could also be accomplished in 4 to six minutes and yield a softer bread with good charring, whereas the identical dough baked at a decrease temperature (450° to- 550°F / 230° to 290°C) could also be accomplished in 6 to 12 minutes (or longer) and yield a crispier bread that has an excellent, golden brown crust.

This recipe is featured in “This Ramazan Pidesi is an Iftar Centerpiece.”

Time
10 hours (1 hour lively, 9 hours passive)

Yield
3 x 12-inch pides

Gear
dough scraper
scale
Ooni pizza oven
pastry brush
Ooni Infrared thermometer

Substances
For the dough (sourdough model)
7 cups (900 grams) bread flour (12 to 13% protein)
¾ cup (100 grams) complete wheat flour
24 fluid ounces (700 grams) heat water, about 80°Fs
200 grams younger levain
2 ½ to three teaspoons (15 to twenty grams) positive sea salt

For the dough (On the spot yeast model)
7 ¾ cups (1000 grams) bread flour (12 to 13% protein)
¾ cup (100 grams) complete wheat flour
27 fluid ounces (800 grams) heat water, about 90 to 95°F
2 ½ to three teaspoons (15 to twenty grams) positive sea salt
1 teaspoon (4 grams) prompt dry yeast

For the glaze
1 egg
2 teaspoons (10 grams) water
2 tablespoons (20 grams) plain full-fat yogurt

A variety of spices in white bowls

Methodology
For those who’re making the dough utilizing prompt dry yeast, skip to the subsequent step. If utilizing sourdough starter:

Be certain that your starter is well-fed (often 3 feedings about 10 to 12 hours aside, relying on the temperature) earlier than constructing the levain. The evening earlier than making your dough, combine about one tablespoon (about 25 grams) of the mature starter into 100 grams of water and 100 grams of bread flour.

Combine
In a big mixing bowl, mix the flour, water, salt and yeast (or levain, if utilizing). Combine by hand till simply included. Cowl the bowl and let your dough relaxation for about 20 minutes.

Ramazan Pidesi dough being poured from one metal bowl into another

Combine by hand till simply included. 

Ramazan Pidesi dough being mixed in a metal bowl by hand

Ramazan Pidesi dough being mixed in a bowl by hand

Cowl and relaxation for about 20 minutes.

Ramazan Pidesi dough in a metal bowl about to be covered with a tea towel

After about 20 minutes, attain beneath the dough with a moist hand and pull a few quarter of it out, stretching till you’re feeling resistance. Pull this part excessive to the opposite facet of the dough. Repeat for all sides of the dough, strengthening the gluten. Invert the complete dough within the bowl when completed and canopy to relaxation.

Ramazan Pidesi dough being stretched in a metal bowl by hand

Ramazan Pidesi dough in a silver bowl about to be covered with a damp tea towel

Repeat this collection of stretches and folds each half-hour about 3 or 4 instances, permitting the dough to bulk ferment for a complete of three to five hours, relying on the room temperature and humidity. Bulk fermenting merely means permitting dough to relaxation and proof in a single mass earlier than making into loaves. By the tip of the majority fermentation, the dough ought to really feel bubbly, and it ought to have elevated in quantity by not less than 20%.

Rigorously dump the dough onto a piece floor and portion it into 3 equal items utilizing a bench scraper and scale. Every bit ought to weigh 620 to 630-grams, or about 22 ounces. Attempt to not push an excessive amount of air out of your dough.

A dough ball being shaped surrounded by scales, flour and a dough scraper

Form every dough ball right into a spherical. To roll rounds by hand, take an open hand on one facet of the dough, then flip and tighten till you may have a round dough ball. You need to use a bench knife instead of your open hand to assist flip and tighten the dough if you wish to. 

Cowl the dough balls and allow them to relaxation for about 20 minutes after this preliminary shaping. Then, form them once more to strengthen the dough much more. The highest of the dough ball ought to be taut. Watch out to not degas the dough or over tighten and by accident tear its floor. 

Dough being balled by hand next to a digital scale

For those who plan to bake the identical day, permit the frivolously floured dough balls (whereas coated) to rise at room temperature for about 3 to 4 hours earlier than baking.

If you’re not baking that very same day, you may retailer the dough balls within the fridge after frivolously flouring their surfaces. Doing this may permit them to proceed to ferment (usually, the levain dough might be good the subsequent day and the yeasted dough as much as 2 days). Be sure you take away the dough not less than 3 hours earlier than baking to make it simpler to form and to stop the dough from ballooning through the bake.

To make the glaze, combine collectively one egg, 10 grams water and 20 grams yogurt utilizing a fork or a whisk till effectively mixed. 

An egg being cracked into a white bowl

Evenly flour the floor of your peel or baking pan. Place the dough ball on the pan, seam down. With a clear (or gloved) hand, gently press out the dough till it’s a huge circle, being cautious to not degas the dough. 

Ramazan Pidesi dough being flattened into a circular shape

Utilizing your arms or a pastry brush, cowl your dough with the glaze combination. 

Ramazan Pidesi dough being brushed with beaten egg

To create the sample, first use your fingers or the facet of your hand to press the dough down and create a ½-inch-wide rim across the edge (that is optionally available — you may merely create the weave sample). 

Subsequent, create the weave sample. Use the identical method, beginning in a single path after which within the different to kind perpendicular strains.

Ramazan Pidesi dough brushed in egg being flattened by hand

Ramazan Pidesi dough being shaped on a perforated pizza peel

Ramazan Pidesi dough being shaped into a circle on a perforated pizza peel

Brush on the glaze as soon as extra and repeat the sample to make sure its definition doesn’t get misplaced through the bake.

Sprinkle flaky salt, nigella and sesame seeds on high of the dough.

Ramazan Pidesi dough brushed with egg wash being sprinkled with nigella seeds

There are just a few approaches, however normally, we wish to be certain that the within and backside of the pide are sufficiently baked. 

A pide baked at the next temperature (550° to 600°F/290° to 315°C) could also be accomplished in 4 to six minutes and yield a softer bread with good charring, whereas the identical dough baked at a decrease temperature (450° to 550°F /230° to 290°C) could also be accomplished in 6 to 12 minutes (or longer) and yield a crispier bread that has an excellent, golden brown crust.

If baking in an Ooni, preheat the oven for not less than quarter-hour on excessive. Goal for a stone temperature round 550° to 600°F (260° to 315°C). 

Dial the flame to low, then launch your pide and depart it to prepare dinner for 1 to 2 minutes till the again begins to brown. 

Flip and proceed to bake, keeping track of the dough to make sure that it browns evenly however doesn’t burn. Cook dinner for 4 to six minutes complete.

Ramazan Pidesi dough being placed into an Ooni Karu 16 pizza oven with a pizza peel

If baking in a house oven on a pizza stone or peel, preheat your oven to 500°F (260°C) for about 45 minutes. Place your dough on a baking sheet or baking pan and prepare dinner for 8 to 12 minutes (as much as quarter-hour if cooking in a baking pan) till brown however not charred. Rotate the pide midway by means of the bake, checking for doneness.

Ramazan Pidesi dough being taken out of an Ooni Karu 16 pizza oven with a pizza peel

Permit the pide to chill on a cooling rack for a couple of minutes earlier than serving. Tear or lower utilizing a knife or pizza cutter on the seams of the dough, share and luxuriate in. 

Ramazan Pidesi with a piece being torn off on a wooden pizza peel

Afiyet olsun! (Take pleasure in your meal!)



[ad_2]

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments