Peinirli Recipe- Pizza



20 min

Baking Time

15 min



I strongly recommend this dough either for peinirli or not! Soft elastic dough, idea for any kind of filling! I suggest this simple stuffing and you can add anything  you want!


For dough:

  • 500ml of water
  • 9gr. dry yeast
  • 60gr. sugar
  • 1 kg of hard flour
  • 25g of salt
  • 100gr. room temperature butter
  • 1 egg

For the filling:

  • 600g grated gouda cheese
  • 200g gruyere cheese
  • 8 slices of bacon in small pieces
  • 300g cream cheese
  • 1 pepper chopped
  • 2 tomatoes in slices
  • feta cheese, olives, onion (optional)


For dough:

  1. Put the water, yeast, sugar and 2tbsp of the total flour in the mixer bin and mix. Let yeast activate for 10 minutes. Then add the remaining ingredients and mix until it becomes a dough.
  2. Sprinkle flour on the counter and divide the dough into pieces of 200g each, sprinkle with a little flour and cover with a towel for 30 min.
  3. After 30′ sprinkle the counter with flour and roll each of the dough in an oval shape.

For the filling:

  1. In a bowl, mix the grated cheese with the cream cheese and cut the rest of the ingredients.
  2. Divide the cheese mixture into servings (1 serving on each dough piece), adding at the end slices of tomato, bacon and pepper.
  3. We make boat-shaped dough by lifting the sides of the dough and folding inwards.
  4. Lay a baking paper on a pan, sprinkle some flour and as you transfer the peinirli into the pan, pull the corners to be larger.
  5. Leave them covered for 30′ and bake in a preheated oven at 200 degrees for about 15 min. You may need to change sides in between.

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