Step 3: Shaping & proofing (second ferment)
- fermented dough
Oil or place parchment paper on a circular 14” pizza pan or rectangle baking sheet. Turn the Pide dough into the pan and gently work it into a circle.
If the dough is springing back from the edges of the pan, cover and let it rest for 15-20 minutes before gently working it to the edges of the pan (or 14” circle shape if using a baking sheet)
- Cover the pan and let the Pide proof for another 30 minutes.
Meanwhile, preheat the oven to 450°F/232°C.