The Fresh Loaf

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Wood Fired Oven - Pizza - Greek Pide

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SylviaH's picture
SylviaH

Wood Fired Oven - Pizza - Greek Pide

Yesterday, with warmed weather and some time to fire up my oven.  I made several pizza's for us and the neighbors.  

The oven was a little cold.  So a slow buildup from smaller fires to larger hotter ones where done through the day.  I made use of the smaller firing for my favorite roasted peppers and Italian sausages.

I was so inspired to make a version of the Turkish Pide bread after viewing a site called 'The Pizza Goon.com'  and even more inspired to after seeing breadsongs last post on 'Pide'.  'I apologize to breadsong'.  I'm having trouble with my links.

'thepizzagoon.com' what a fun site to visit.  I used his shaping and much inspiration for my Greek Pide.  How fun and easy these are to make.

I choose one of my favorite pizza recipes from P.R. 'American Pie' and also posted on TFL by Floyd with included recipe.  The only changes I made was to add a little more hydration.  I thought the dough was well suited for the Greek Pide and it turned out I was very happy with the results.

 

Roasted Peppers in the WFO directly on top of the burning coals, makes for a very fast char that ends with a perfectly, not overcooked inside and a char that removes easily and leaves a lovely sweet smokey flavor...this works much better than setting them in a pan to roast in the WFO.  

 

                                  Roasted peppers and sausages in the beginning smaller firing to warm up my cold WFO.

                                                        

                    Peppers in EVOO, garlic and sea salt ......  

             

 

                   I shaped my pizza's large today.  This one has been pulled onto my lightly flour 14" paddle.  I will top it and into the wfo

                   that's now very hot and ready for pizza's.

                           My photo's are small.  The best I could get to download today.

   

       

 

               Pepperoni's just out of the oven

                  

  

 

                               Underside of crust....... best I could get.  Remember this is a one man bake, photo shoot..hubbies watching tv :)

               

 

                                 This ones for 'thebrownman'  Love, the Roobios Sangria!

                                                   

 

                   About now the oven had cooled, a little, and I made a Greek style Pide.  Quick and easy to make and oh so delicious..I had put my last two dough balls into the freezer and wish now I would have made some more.  They keep nicely for enjoying later with a little warm up.  These are great!

                                   Piled on some spinach first, topped with feta, sliced kalamata olives and drizzled with EVOO.  Forgot to add some seeds on the crust....next time!  Though these are traditionally done in a WFO.  They should bake up beautifully in a regular oven on a stone.  What a wonderful replacement for a salad or appetizer or anytime.

 

               Just shape your dough into a long oval, place ingredients, fold up sides, take ends, slice, twist together and roll.  Place onto a lightly floured pizza paddle and into a hot oven.  Also, you can form you Pide on parchment paper and bake for easier handling.

                              

                                                        

                                                The fire was cooling down and baked the Greek Pide nicely.

                                               

 

                      Out of the WFO         

 

                                          Crumb turned out just as I hoped with a nice crisp crust on the bottom

 

                                                   

         

                Another thank you to thebrownman.  I had thawed out some lovely frozen pie ready peaches, the last from last summer.  I wanted dessert and by the end of the day was to tired to prepare a pie crust for the cooling oven...  What a great idea, I saw thebrownman's post with his 'Crumble' Perfect and fast.  Into the oven...I didn't make near enough crumble..to tired again..it was made with chopped pecans, cinnamon, brownsugar, rolled oats, canola oil...fast and easy..we enjoyed dessert :)

                 So much better for the waistline, too!

                          

Sylvia

 

                                               

 

                                                                                                 


                                                                                           

 

Comments

ananda's picture
ananda

But, better late than never, I suppose!

Hello Sylvia,

Where is that warm weather?   It's been cold and wet here in the UK for weeks and weeks.   I hear good weather is on its way; maybe what you are now enjoying?

Lovely pizzas; and the char-grilled peppers remind me so much of roasting vegetables by the sea in our lovely beach house in Crete a couple of years ago.

All good wishes

Andy

SylviaH's picture
SylviaH

 I remember those lovely vacation photos of you and yours basking in the sun and the lovely bakes you made in the WFO.

I hope your weather warms up soon : )

Sylvia

wally's picture
wally

Sylvia, your pictures have lured me out of my cave.  Such beautiful bakes!  And such an expert use of your wfo.

Applause, applause, applause.  Encore!

Larry

SylviaH's picture
SylviaH

So that's were you are!  Always good to hear from you, Larry : )

Sylvia

Syd's picture
Syd

Sylvia, your pizza looks beautiful!

Syd

SylviaH's picture
SylviaH

Thank you : )

Sylvia

varda's picture
varda

I was going to say Bravo, Bravo.    Makes me rethink my approach to pizza which is much more boring than yours.   Lovely pide (I'm getting used to beautiful pides around here.)  Gorgeous!  -Varda

SylviaH's picture
SylviaH

You made me laugh...sometimes what we say can come off funny online : )  boring pizza 'lol' 

Larry is my Knight in Shining Armor...I wonder if he is the poster Knight at KAF?  He's much better with words than I'am and always appears out of his cave at the right time!

Thank you, Varda!

Sylvia

rossnroller's picture
rossnroller

Everything looks amazing.

Love pides and boreks, but have never tried making them - and have never tasted WFO baked ones. Bet they're sensational.

I often char peppers (we call them capsicums) for Mediterranean-style salads, but I imagine the WFO smokiness and heat takes things up to another level entirely.

Most enjoyable post - thank you!

Cheers
Ross

SylviaH's picture
SylviaH

 for the kind words.  So many kinds of flat breads around..I'm still finding out about..now what is a borek?

I love the roasted peppers and sometimes just munch out on them alone.  My Italian girlfriend showed me how to marinate these the way here mother did...I still remember seeing them in her refrigerator and her school lunch sandwiches in 3rd grade.

Sylvia

 

 

rossnroller's picture
rossnroller

There are different types, Sylvia, some encased in filo, some deep-fried, but the ones I know best are served up by a local Kurdish/Turkish bakery. They're made of the same dough as Turkish flatbread and often have similar fillings to that in your lovely-looking pide. If you encased your pide filling in dough sorta like a rectangular calzone, rather than having the filling open and cradled in the dough, you have a borek!

If it weren't for the tiny inconvenience of living a hemisphere away, I would very happily volunteer as taster should you decide to switch from pide to borek at your next WFO bake! But I have a strong feeling that you are not short of volunteers.

Cheers!
Ross

SylviaH's picture
SylviaH

Thanks Ross for the info.   I googled up some wonderful photos and info.  I love the layering and how nicely it is done with some folding..reminds me of making crossisant layers.  The flat bread looks beautiful  and delicious..I think it would be fun to make..I must give it try...no promisses on when though : )  Oh, yes with filo sounds delicious, too!  

Sylvia

rossnroller's picture
rossnroller

...looking over my dodgy description heh heh. Was going on memory of the boreks from the local Kurd/Turkish eatery, but I now recall that they are the shape of your pides, not rectangular. So, a boat shape, but flat and fully encased in flatbread dough, then sliced across into strips for serving. Come to think about it, now that you've googled borek, this post is redundant before it draws breath!

:|>

LindyD's picture
LindyD

Fabulous, Sylvia!

Lindy

SylviaH's picture
SylviaH

Thank you, Lindy :)

Sylvia

hansjoakim's picture
hansjoakim

Wonderful, Sylvia! It probably doesn't get more authentic than this. Love the pictures, and I'm hoping for a place at your table next time you're firing up the WFO.

SylviaH's picture
SylviaH

There's always an extra place at my table, anytime!

Sylvia

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

 We really enjoyed dinner...it's been a while since pizza and a first for pied!

Sylvia

breadsong's picture
breadsong

Hi Sylvia,
Oh, how I do love to see what you make in your WFO :^)
The roasted peppers for your pizza look incredibly good, and the pide - just what I imagined it would be -
beautifully-shaped and full of delicious things (thanks for the notes on shaping and the pre-bake picture - so helpful!).
No need to apologize re: links - I am grateful for your reference to the pizza site and will go have a look.
Thanks for your post, Sylvia!
:^) breadsong

SylviaH's picture
SylviaH

Thank you for the kind words.  I'm so glad no one seems to be getting bored with my pizza posts.  We do love them.  Do try the pides they are so refreshing for summertime meals, stuffed full of fresh veggies and cheeses.  

Sylvia

dabrownman's picture
dabrownman

Pide, Peppers, Peach Pie Crumble are all jsut fantastic.  I have never heard of Greek Pide before. It looks like a painted picture before and after it is baked and has so many of our favorite ingredients and the slicing and rolling of the dough is georgeous.  It's got to go to the head of the bake list!  Maybe a Southwest Pide with some of those roasted peppers?

My family loves crumbles mor ethan the pie and boy do they samve some time and effort!  I'm still mad at Teavana for discontinuing their Peach Green Rooibos.  Does your 'rooibos sangria' have wine in it?  Never thought of that either. 

Very ncie baking Sylvia.

PMcCool's picture
PMcCool

If you are really jonesing for some rooibos, you might want to try some red espresso.  We picked up a package before leaving South Africa and enjoy it.  Looks like its available on-line here in the U.S. now, too.

Paul

SylviaH's picture
SylviaH

I think I could enjoy a cold one...  

Sylvia

dabrownman's picture
dabrownman

My cheap esspresso makes lousy examples of it  but I bet it would make some great hot Red Rooibos Espresso!  Thanks Paul.  I can usually find the red somewhere but the green rooibos is more difficult and sadly I prefer it to the red.

SylviaH's picture
SylviaH

Thank you very much for the nice compliments!  I kind of figured Pide would be something you would get great pleasure from both in eating and creating...so I was very pleased to hear your reply and hope you to see some Southwest versions...I think the 'Pizza Goon' has some picture at his farmer market video tour..it might be another one of his Italian flat bread versions.  There are sooo many combo's that are great to think about.

The Teavana has a brand already mixed that's just delicious..the one I have pictured it is called 'Sevenberry Sangria' it is a fantastic tasting blend with Roobios.   

I have drank and brewed tea all my life and I have to say the 'Breville' Tea maker is out of this world...the best most perfect tea maker I have ever owned..and I have had several.  No, I not a sales person : )  I highly recommend the investment.  I was fortunate, mine was gift..now I give them for gifts..I love waking up to a perfectly brewed cup of tea.  Teavana carries it and will demo it, it's fun to watch it in action...in case your interested..it does get the best brewing and use out of those expensive  tea leaves.  I can get two brewings out of my herbal's for ice tea.

Sylvia

FlourChild's picture
FlourChild

Sylvia, your pizzas and pide are great- we ate a lot of pide during a trip to Istanbul in March, yours have me remembering those meals fondly :)  Espcially love the smoked peppers, one of my all-time favorite pizza toppings.

SylviaH's picture
SylviaH

How great, you got to taste the real deal in Istanbul!  Thank you for the kind words!

Sylvia