Pide – Classic Version

For the dampfl add yeast and sugar to the warm water and stand for 10 min until foam appears. Mix in 50 g of flour, cover and let cook for half an hour.

Now pour the rest of the flour in a large bowl and make a bulge in the middle. Add the salt, olive oil, steam and the lukewarm water. Gradually work in the flour until you get a soft, rather sticky dough. Knead on a floured surface for 15 minutes, the dough should gradually become less sticky. It should be very elastic and offer no resistance during kneading.

Oil a baking bowl, pour in the dough and turn it so that the whole is covered by a film of oil. Cover with plastic wrap and let rise for 1 hour (the dough can be refrigerated from here until further processing).

Divide the dough into 2 halves and press together. Shape each half into a ball, not too close together, cover and rest for 30 minutes.

Preheat the oven to 250 degrees with a baking stone. Flatten each dough ball slightly. With wet hands, press and pull the dough into a round patty of 25 cm ø. Brush with a tiny bit of egg yolk (mixed with a little olive oil or water, if desired). Mark a 5 cm wide border with the edges of your hands. Dip 4 fingertips into the egg yolk mixture and make 4 parallel rows of indentations horizontally inside the rim, pressing deeply without pushing through. Turn the dough a quarter turn wei

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