Fireboat Pide

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

Servings

makes 2 small pide, sliced to share

Prep Time

15 minutes

Cook Time

8 minutes

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.

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

    1. 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.

    2. Prepare the filling

      Combine all filling ingredients in a bowl.

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

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. Remove and finish

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

      Finish with chopped parsley and lemon.

      Slice and serve immediately.
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