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1
In a large bowl, combine flour, yeast, sugar and salt. Make a well in the center; add water. Using a round-bladed knife in a cutting motion, mix until a soft dough forms. Turn dough onto a well-floured surface; knead 4-5 minutes, until smooth. Roll into a ball, place in an oiled bowl; turn to coat. Cover with plastic wrap; set aside in a warm place 1 hour or until doubled in size.
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2
Meanwhile, make meat sauce: heat oil in a large pan on medium-high. Add onion, carrot . Cook, stirring, 5 minutes, until tender and lightly browned. Add beef and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.
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3
Add wine; bring to boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens. Set aside, to cool.
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4
Preheat oven to 425u00b0F. Line a baking sheet with parchment.
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5
After 1 hour, knock down dough and divide into 4 equal portions. Roll each piece of dough into a 6-by-12-inch oval. Spoon 1 cup meat sauce down the center of each oval, leaving a 1/2-inch border at each end. Fold in sides to enclose filling slightly, leaving an opening down the center. Pinch sides of dough and fold over ends to seal. Place on baking sheet.
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6
Bake 12-15 minutes, until golden brown and crisp.
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7
Meanwhile, in a small bowl, stir yogurt, half the mint, and zest together. Season to taste. Serve warm pide with dollops of yogurt mixture sprinkled with remaining mint.
