Watch Master Baker Gino making Turkish Flat Bread Pizza (Pide) and Lamachun in a wood fired oven, London. in New Channel | Channify

Follow us on Instagram: https://www.instagram.com/mr07623445678/ ✓ Watch Master Baker Ali (nickname Gino) as he uses his skills to make us a delicious Turkish Pizza (a.k.a. Pide in Turkey), the finished bread is very similar to Indian Tandoori Naan Bread. Ali started learning his baking skills in his hometown in Turkey when he was only 7 years old & graduating at around 12-13 years old to become a bread chef. Here's some links to some (or similar) of the cooking equipment seen and used in this video: Caputo 00 Wheat Flour for Pizzeria: https://amzn.to/3fOSDrj Pizza Cutter: https://amzn.to/2T8nnKb Multi-fuel Outdoor BBQ Pizza Oven - 13 inch Portable Stone Pizza Maker with Thermometer - Wood Fired, Charcoal/Briquettes & Pellet Burner: https://amzn.to/3f1BUAD MAXIMUS Wood-Fired Bread & Pizza Outdoor Oven: https://amzn.to/2zAMYo4 Pizza Oven 3-in-1 Outdoor Smoker & BBQ With Chimney - Includes Pizza Stone and Cover: https://amzn.to/2zHns0D vangadgets Mobile Hand Wash Sink Unit for Mains Supply - Ideal for Playgroups, Nurseries, Work Sites: https://amzn.to/3fblBBw Kiln Dried Pizza Oven Hardwood Logs, 30kg, Suitable for Pizza Ovens, Fire Pits, Wood Burners, Stoves etc. (includes Free kindling): https://amzn.to/3cRKQqm The Little Pizza Cookbook: https://amzn.to/3fo8j4x Franco Manca: Artisan Pizza to Make Perfectly at Home: https://amzn.to/2WwFryx Commercial Electric Twin Deck Pizza Oven: https://amzn.to/3buasIJ (Disclosure: The above links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).The dough is a simple recipe of Flour, salt, sugar, olive oil, water, yeast. It's said that "Man cannot live by bread alone".........well we would like to try because we possibly could live by this type of bread !!! Bread, (“ekmek” in Turkish) is the main staple food in Turkish cuisine. Varieties include: pide ekmeği (flat bread), somun ekmeği (bread loaf which is very soft inside and crispy on the outside), sac ekmeği or yufka ekmeği (paper thin bread made on a large iron convex griddle), tandır ekmeği (thin bread made in a clay oven that is comprised of a hole in the ground and covered with clay inside), lavaş ekmeği which is also a thin type of bread baked in a clay oven and many more regional specialties. Different regions have different breads, hence we're unable to mention all of them. In Turkey, in almost every corner, you will run into a bakery where the aroma of bread is filling the whole street. Bakeries bake breads at least twice a day; in the early morning and in the afternoon. Fresh bread is purchased daily in Turkey. In the morning, just before breakfast, one of the family members takes a short trip to the closest bakery and picks up fresh bread. The bread is usually warm when purchased and when it enters the house, it makes its presence known with its delectable aroma. Bread is consumed not only during breakfast, but also at lunch and at dinner. Every household purchases bread at least once a day. In villages and small towns, some people make their own breads such as sac ekmeği and tandır ekmeği. In this case, they would not purchase bread for lunch or dinner, but only for breakfast. During lunch or dinner if there is stew or soup on the menu, again, there is a rush to the bakery to get the warm and soft bread which is usually used for dipping. The importance of bread in Turkish cuisine cannot be overstated. It is considered to be peasant food, since it is cheap and filling, nevertheless rich and poor, everyone consumes bread daily. One of the foods that Turkish expats miss is the bread from Turkey, since they cannot find the same bread in bakeries overseas. One day, when my friend was talking to her parents, they happened to have a relative who used to be a baker visiting. So, I took the opportunity to ask her how to make pide ekmeği (flat bread) at home. He gave me instructions step by step. I did follow his recipe, but my first attempt to make the bread was not successful. In my second attempt, I started to change a few things here and there. The bread was better than the first time, but still not that good. In my third attempt, I made a few more changes in the process and this time it came out really good. Of course still not as good as what you would get in Turkey, but pretty good. Using the oven at home, it is almost impossible to attain the same texture and taste you would get in bakeries in Turkey. Video recorded on location at Crystal Lahmacun & Pide Salonu, Holloway Road, London on Saturday 2nd May 2015