COOK IT.
Preheat the stoneHeat the pizza oven until the stone surface reaches approximately 260-300 °C, checking with a temperature gun or KILN P display.Engage the rotating stone.
Prepare the fillingCombine all filling ingredients in a bowl.Mix until evenly combined and slightly loose, but not wet.
Shape the pideStretch each 0.3lbs (140 g) dough portion into an oval approximately 7in - 7.8in (18-20 cm) long.Pinch the ends firmly to form a boat shape and lightly pinch the sides.Smaller format reduces exposed fat and prevents edge ignition.
Prepare the PideDivide the filling evenly between the two pide.Spread thinly down the centre, leaving a 0.8in (2 cm) border all around.Do not overfill, a shallow layer is critical.
Bake (controlled heat)Place the pide onto the rotating stone.Immediately turn the burner down to low.Cook for about 2-3 minutes, until dough is set and golden, filling is nearly cooked through and base is firm.
Egg finish + charCrack one egg into the centre of each pide.Return to the stone and engage rotation.For the final 15-20 seconds, turn the burner to full power to set the egg white and char the edgesYolk should remain soft.
Remove and finishRemove from the oven and rest for 30-60 seconds.Finish with chopped parsley and lemon.Slice and serve immediately.