Jan 12, 2026

Fireboat Pide

Name: Fireboat Pide
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: makes
Ingredients: 2 × 0.3lbs (140 g) dough portions; Beef mince (or lamb/beef blend) - 0.44lbs (200 g) total; ½ medium brown onion, finely diced; ½ medium green pepper, finely diced; Tomato, deseeded and finely chopped - 1 small; Garlic, finely minced - 2 cloves; Olive oil - 1 tbsp (15 ml); Paprika - 1 tsp; Ground cumin - ½ tsp; Dried oregano - ½ tsp; Sea salt - ¾ tsp; Cracked black pepper - ½ tsp; Eggs - 2 medium/small (1 per pide); Fresh parsley, finely chopped - 2 tbsp; Lemon wedges

Designed for the KILN P, this fireboat pide delivers classic Turkish flavour in a smaller, stone-baked format made for high-heat cooking. Spiced mince sits in a soft, structured dough boat, finished with a gently set egg and light char around the edges.

Fireboat Pide

Everdure

Rated 5.0 stars by 1 users

Servings

makes 2 small pide, sliced to share

Prep Time

15 minutes

Cook Time

8 minutes

Ingredients

Dough

2 × 0.3lbs (140 g) dough portions

Filling

Beef mince (or lamb/beef blend) - 0.44lbs (200 g) total
½ medium brown onion, finely diced
½ medium green pepper, finely diced
Tomato, deseeded and finely chopped - 1 small
Garlic, finely minced - 2 cloves
Olive oil - 1 tbsp (15 ml)
Paprika - 1 tsp
Ground cumin - ½ tsp
Dried oregano - ½ tsp
Sea salt - ¾ tsp
Cracked black pepper - ½ tsp

To Finish

Eggs - 2 medium/small (1 per pide)
Fresh parsley, finely chopped - 2 tbsp
Lemon wedges

Directions

Preheat the stone

Heat the pizza oven until the stone surface reaches approximately 260-300 °C, checking with a temperature gun or KILN P display.

Engage the rotating stone.
Prepare the filling

Combine all filling ingredients in a bowl.

Mix until evenly combined and slightly loose, but not wet.
Shape the pide

Stretch each 0.3lbs (140 g) dough portion into an oval approximately 7in - 7.8in (18-20 cm) long.

Pinch the ends firmly to form a boat shape and lightly pinch the sides.

Smaller format reduces exposed fat and prevents edge ignition.
Prepare the Pide

Divide the filling evenly between the two pide.

Spread thinly down the centre, leaving a 0.8in (2 cm) border all around.

Do not overfill, a shallow layer is critical.
Bake (controlled heat)

Place the pide onto the rotating stone.

Immediately turn the burner down to low.

Cook for about 2-3 minutes, until dough is set and golden, filling is nearly cooked through and base is firm.
Egg finish + char

Crack one egg into the centre of each pide.

Return to the stone and engage rotation.

For the final 15-20 seconds, turn the burner to full power to set the egg white and char the edges

Yolk should remain soft.
Remove and finish

Remove from the oven and rest for 30-60 seconds.

Finish with chopped parsley and lemon.

Slice and serve immediately.