Wake up the yeast by mixing it with some lukewarm water (use half of the mentioned amount) and a teaspoon of granulated sugar.
While you wait for the frosty layer to appear, combine flour, ground rosemary, and salt in a big bowl.
Add the rest of the water, activated yeast, and olive oil. Use a wooden spatula to connect the ingredients, it will be crumbly but don’t add more water.
Knead the dough for about 10 minutes by hand or for 5 minutes with the mixer.
When you start, the dough will be hard, but be patient and knead it to a soft and silky texture.
Leave it covered with a dishcloth at room temperature for an hour or more to double its size.
Rolling Out the Dough
Separate the dough into four equal portions, and let them rest on the counter, covered with a kitchen towel, for an additional 15 minutes. They should approximately double in size.
Roll out each portion into an oval-shaped crust with a thickness of about ½ inch.
Flatten the dough directly onto parchment paper, making it simpler to move them to the baking sheet afterwards. Use a fork to pierce the dough a couple of times.
Assembling the Pide
Begin by spreading a dollop of cream cheese, such as Philadelphia, down the center of the crust. Layer shredded gouda on top, followed by slices of mozzarella.
Fold the dough's edges over the filling and pinch the ends to form a boat-like shape.
Brush the ends with water to ensure they adhere properly. Additionally, brushing the edges with water will create a smoother texture, improved color, and a crispier crust. This effortless step will give your pide the polished appearance you desire.
Baking
Arrange the pides on a baking sheet and bake them for circa 15 minutes at 425 °F (220 °C) or until the edges are crispy and golden.
Adding the Final Touches
While you're waiting for the pide to bake, make a butter spread by combining butter, garlic powder, Parmesan, and sea salt.
When it's done, brush it with this blend fresh from the oven.
Grate the black truffles and top the baked pide. Serve immediately and enjoy!
Notes
Tip 1:Use fresh truffles, so you'll keep all of their delicate flavor and aroma. Serve them immediately, so their taste doesn’t drive off.Tip 2: If your oven has a pizza setting, bake pides using that option. Plus, always make sure your oven is heated thoroughly. Tip 3: You can cut raising time in half by storing the dough in the oven with the light on.
How to Store Pide With Truffles?
Keep the raw pide dough the same way you keep pizza dough, for three days in the fridge, or three months rolled out and frozen. When it comes to baked pide, in this combination of ingredients, it’s a must to serve it fresh from the oven.Cheese has the best texture and flavor when freshly baked, but on a more important note, truffles will lose a part of their signature taste. If you still bake the pides in advance, don’t top them with truffles before you're ready to serve them!