تدريب Shadowing: PIZZA TURCA (Pide): Receita fácil para fazer no forno de casa - تعلم التحدث بالإنجليزية عبر الفيديو

A mixture of pizza with sfirra, in a different shape, that looks like a boat.

The pide, or pizza turca, is a recipe that is easy to make and that is very well in any kitchen.

We will make a basic mass with simple ingredients and without any equipment.

Explorate various options of the rechew and learn to adapt the

and the way to cook it according to the type of oven.

In Turkey, the term pideh refers to all kinds of bread of pães achatados.

There are several, but the two most famous are the pideh Ramadan, which we have here on the channel, and the pideh in the form of a boat, which is the recipe of today.

The origin is from the north of Turkey, in the region bathed by the Negro Negro, probably during the 19th century.

As bordas are folded to keep the recheio always very generous.

And the form along the along is the design of the paw do padeiro, which helps a lot when it comes to the oven.

The word pide comes from grego pita, which is a very common term used in many languages when we talk about pão achatado.

If a pizza italiana also comes from grego pita, then I don't think so wrong to call this pizza turca.

The recipe rends 9 units, and it's for the whole family.

If you want to make a different quantity, more or less, just go to my website, it helps you to calculate all ingredients, including the ingredients.

The link is here in the description.

And a big one, come with 650 grams of trigo.

Add 13 grams of salt, 6 grams of biologetic salt and 13 grams of sugar.

The precision in the pan is important, so for these small ingredients I usually use this balance of precision.

It's cheap and works super well, the link is in the description.

For the mass to become more extensive, we'll add 20 ml of olive oil, any one you have, girassol, soja or even azeite if you want to taste.

Here it's 385 ml of water, remember to always leave a rest in the cup and add it during the sova if you feel the necessity.

I, for example, I made this with all the water first time and then the next day, Using the same flour, I need 10 ml to get the same result.

When it doesn't make enough to mix with a cup, use the hands.

One is holding the tigre and the other is holding the mass sec from the sides and bring it to the middle.

Repare that almost no doesn't grud my finger.

With the mass firm, I'm going to turn and turn and turn it up to mix it well.

Forming a uniform ball, transfer it to the bench.

It doesn't grud it on hand and on the table.

Well, using the base of the palm oil, make the classic movement of pushing the mass back and bringing it back.

If you feel it very hard and dry, open a disk, I put a little water that's in the water, then it's back to soak.

You can do this movement for about 5 minutes.

No toque, you can see that the mass changes the texture, it's more elastic and lisa.

But it's normal you still don't develop the gluten.

We do this trick, we put it in a plastic bag

and take it to a rest of 15 minutes in the kitchen.

So, this time, you can click on the button to give it a little force.

See how I can get stronger now.

It doesn't really rasg it with much ease.

If you still need to strengthen, you can do it again and go back to the kitchen for 15 minutes.

Let's divide the mass into 9 parts.

Using the balance, it always keeps everything more uniform.

Each piece we put the more lisp and the more lisp, put the more on the side, and turn the more on the middle,

and turn the more on the end.

Now I use the finger and finger to make a circular movement, Arrastando a massa na bancada.

This will form a little bit lisa and stick.

Then, it's just to close the bottom.

For each other, you can put them in plastic with a tampa, with a oil, or use a large piece of oil or flour.

It's good to leave a space of two fingers for the ball to grow.

Using the flour, in the oil, you can make a extra extra for plastic to not resble and rachar the surface.

You can leave the box in the box for about 1 hour in temperature and start opening.

And you can also put it in the refrigerator and prolong the fermenting.

I made it in the morning and I will do it now.

If you need to leave more than 4 hours, I recommend reducing the amount of the amount of the half a half.

Then you can leave it in the geladeira for 24 hours.

Depending on the time you choose to make this ferment, about 30 minutes before starting to open the mass,

you will remove it from the geladeira and turn it to 250 degrees Celsius to preheat.

If you have a gratinator in the top, you can also turn it on.

While the oven is on, we will prepare the recheio.

Recheio or cobertura?

I think it's recheio.

In Turkey, the classic version of the beef or cheese.

We will make the cheese with some increases.

They use a very common cheese from there, but that is difficult to find here.

So I decided to make a adaptation.

misturando 500g de queijo minas frescal, pode esfarelar ele assim com a mão, e 250g de mussarela ralada.

Salsinha também vai bem aqui se você gostar.

Então é só misturar tudo e tá pronto a base do recheio.

Além dos 750g de mistura de queijo, aqui eu tenho 200g de calabresa defumada picada,

100g de presunto, 2 ovos cozidos, tomate cereja, um mix de gergelim preto e branco,

e um ovo batido com um pouquinho de água e sal, to pencil the borders.

It's cool to leave everything separate before starting to open the PDs.

And if you want to get my help from the outside during your fornadas, consider yourself becoming a member of the Amo Pong Caseiro.

Whenever you leave a comment, even if it's a more old video, I receive an alert on my phone and I ask everyone to answer it personally.

Além of this, members have access to a bibliothèque with dozens of exclusive recipes, called Fornadas Extras, and every month has a new one.

Click on the button to be a member here in the bottom and come to be part of our community.

Polvile a farinha on the side and put a more lisa on the side.

Come on with the fingers.

And if you feel that it's grudging, pass the disc to the side to facilitate the opening.

So we'll start by passing the roll from the middle to the top and from the middle to the bottom.

The mass cannot be agitated on the side.

Three times is enough.

You'll see that it's going to offer a lot of resistance to open.

Repeat this process with three or four discs.

Cobre a little and wait for 5 minutes.

When the sauce relaxes a little, it loses the resistance and is very easy to get.

You need to reach the width of your assadeira, about 30 to 35 cm.

If not for an anti-adherent like mine, you can use a little bit of manteiga.

Ending of sticking in the assadeira, allowing it to occupy all the space.

Let's put the recheio.

I like to pesar and separate the quantity of the cheese for each piece, In this case 83 grams.

So it's distributed in all pieces.

Repare that I make a thin and thin tira.

I don't leave too much that on the sides.

I'll explain why.

You can do it just with the cheese or incrementing Repara que eu faço uma tira comprida e fina.

Não deixo muito queijo nas bordas laterais.

Já vou explicar o motivo disso.

Você pode fazer só de queijo ou ir incrementando com outras coisas.

Aqui a gente vai de calabresa.

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Pra fechar é simples, é só dobrar as laterais e sobrepor bem as pontinhas.

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Eu ainda dou uma apertadinha na borda pra ela não levantar dentro do forno.

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A ideia aqui é que fique desse jeito, bem fechadinha.

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É por isso também que eu mantenho o queijo mais no centro.

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If it goes very far to the extremities, it ends up raising the mass.

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This is what we do when we do it at home.

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We're going to put a whole surface of the border to help dour.

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And then it's optional, you can also put a little gergelim on the whole mass.

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I also made the presunto with the oven, putting the oven on top to not resquire, and the tomato with the cereja.

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It's great.

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If you're with a superior resistance, it's ready to go fast, in 5 to 10 minutes, keeping it on 250 degrees.

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Look how it's very dourad.

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I also made a test of the lower resistance, which I think is like most of the forest domestic.

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In this case, I used a aluminum layer down to block a little heat and make it closer to the lower temperature.

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It took a little more, it took a little more, it took a 15-20 minutes, but the result was a lot.

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The pincellado helped to dour the board and the pizza kept a better format.

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I thought it was better than with the resistance.

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Diferente from the Italian pizza, that you can eat when you get out of the oven, this works more like the esfirra.

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You assa the whole oven and can serve later, without problem.

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Além of flavoring, the pidey looks pretty.

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Juntos, like the table, they look like a pintura.

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So you can't get out of the oven, don't forget to make a picture on the vertical.

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Public it on Instagram and mark it by the arroba amopão caseiro.

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And now, as you can do, you can post photos of your pães on our YouTube community.

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The link is here in the description.

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I love everything you publish and I'm going to repost some.

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And I'm going to choose the best image of the week to enter our newsletter, which is an email with recipes and ideas of pão, that I send to a group of more than 80.000 people.

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If you still don't receive my newsletter, you can see it gratis in amopomcaseiro.com.br.newsletter.

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And there are several other recipes here on the channel I know you'll like it.

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Look at this one that's on the screen.

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See you there!

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تدريب Shadowing: PIZZA TURCA (Pide): Receita fácil para fazer no forno de casa - تعلم التحدث بالإنجليزية عبر الفيديو

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