Asparagus Pide

Ingredients

• 1 1/2 cups cold water
• 1 3/4 ounces sourdough starter or poolish (about 3 tablespoons) (see Note)
• 1 ( 1/4-ounce) envelope active dry yeast (such as Fleischmann’s)
• 4 1/2 cups plus 2 tablespoons bread flour (about 19 3/8 ounces), plus more for sprinkling and dusting
• 1 tablespoons kosher salt
• 12 1/2 ounces taze kaşar, kashkaval, or low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
• 4 1/4 ounces double-cream feta cheese (or regular feta stirred into 1 tablespoon heavy cream) (about 2/3 cup)
• 1 3/4 pounds fresh asparagus spears (about 40 spears), trimmed and halved crosswise
• 1 tablespoon garlic-infused olive oil , plus more for brushing
• 1 teaspoon Aleppo pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Semolina flour , for dusting
• 1/4 cup unsalted butter, melted
• 3/4 cup torn mixed fresh herbs (such as flat-leaf parsley, mint, and dill)
• 3/4 cup mild ajvar (bell pepper and eggplant spread)
• 3/4 cup kaymak , clotted cream, or sour cream
• Grated lemon zest , for garnish

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