https://www.swissbake.bh/product/snow-sugar

For Dough: 

• SwissBake® MORCOTE® 00 Pizza Flour – 1000g  
• Cold Water (approx. 6-8°C) – 680g 
• Olive Oil – 40g 
• Fresh Yeast – 25g 
• Sea Salt – 20g 
• Sugar – 20g 

For Filling:  

• Mixed Mushrooms – 300g 
• Feta Cheese – 150g 
• Mozzarella – 150g 
• Fresh Spinach – 250g 
• Onion – 100g 
• Olive Oil – 30g 
• Black Pepper – 5g 

Other Ingredients: 

• Egg + Water or Milk – for egg wash 
• Sesame or Nigella Seeds – as needed 

Sauté onion in olive oil, add mushrooms until browned, then spinach until wilted. Transfer the mixture to a sieve and press firmly to remove all excess liquid. This step is crucial to prevent a soggy dough. Allow the mixture to cool completely. Once cooled, combine the mushroom-spinach mixture with the crumbled feta, shredded mozzarella, and black pepper. Mix gently and set aside. 

In the bowl of a spiral mixer, combine the 00 Flour, salt & sugar. Crumble the fresh yeast and add it to the bowl. Add the cold water. Mix on low speed (Speed 1) for 4 minutes until a cohesive dough forms. Increase to high speed and mix for 6-8 minutes. In the final 2 minutes of mixing, slowly pour in the 40g of olive oil. Continue mixing until the dough is smooth, supple, and pulls cleanly from the sides of the bowl. Ensure the Desired Dough Temperature (DDT) is 24°C to 26°C. Transfer the dough to a lightly oiled, covered container. Allow a bulk fermentation for 75-90 minutes at ambient temperature, until the dough is visibly airy and has doubled in volume. 

Gently release the risen dough onto a lightly floured surface. Scale and divide the dough into 8 uniform pieces (approx. 220g each). Pre-shape each piece into a loose oval. Cover and allow a bench rest of 15-20 minutes. Preheat a deck oven or a conventional oven with a baking stone or heavy steel tray to 230°C (450°F). On a floured surface, roll one piece of dough into a long oval, approximately 35cm long and 15cm wide. Spoon a generous amount of the prepared filling down the center of the oval, leaving a 2-3 cm border on all sides. Fold the two long sides up and over the edge of the filling, so they just touch the filling but do not cover it. Pinch the two ends together firmly and twist slightly to create the iconic "boat" or "kayik" shape. 

Prepare the egg wash by beating one egg with a tablespoon of water or milk. Carefully transfer the shaped pide to a parchment-lined baking tray. Brush the exposed crust (the folded border) with the egg wash. Sprinkle the crust with sesame or nigella seeds. Bake for 15-20 minutes, or until the crust is a deep, glossy golden-brown and the cheese is melted and bubbling. Prepare the egg wash by beating one egg with a tablespoon of water or milk. Carefully transfer the shaped pide to a parchment-lined baking tray. Brush the exposed crust (the folded border) with the egg wash. Sprinkle the crust with sesame or nigella seeds. Bake for 15-20 minutes, or until the crust is a deep, glossy golden-brown and the cheese is melted and bubbling.