Turkish Pide (Meat and Cheese)

In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Mix briefly with a spatula.

Make a well in the center of the dry ingredients and pour in the warm water and olive oil.

Using the dough hook attachment, knead on low speed for about 7 minutes, or until the dough is smooth and elastic. If kneading by hand, do so on a lightly floured surface for about 10-12 minutes.

Lightly grease a bowl with olive oil. Shape the dough into a ball, place it in the greased bowl, and turn to coat. Cover the bowl with a damp cloth or plastic wrap.

Let the dough rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the diced tomatoes, salt, and pepper. Cook for another 2-3 minutes until the tomatoes have softened slightly.

Grate the cheese and set aside. If using pre-shredded cheese, ensure it's a type that melts well, like mozzarella or a blend.

Punch down the risen dough and divide it into 6 equal portions. On a lightly floured surface, shape each portion into a rough rectangle.

For the meat pide, spoon the meat mixture down the center of the rectangle, leaving a border. For the cheese pide, sprinkle shredded cheese generously over the dough.

Fold the long sides of the dough up and over the filling, pressing to seal. Pinch the ends to create a boat shape. Ensure the filling is enclosed.

Preheat your oven to 220°C (425°F) with the pizza stone inside for at least 30 minutes.

Carefully transfer the shaped pides onto the preheated pizza stone using a pizza peel or a flat baking sheet. If you don't have a pizza stone, you can bake them on a parchment-lined baking sheet.

Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Once removed from the oven, brush the crusts of the pides with melted butter for extra shine and flavor.