Crispy Turkish Crown Pizza Ring with Sesame Crust Step-by-step instructions

Before you start

Before starting, take the pizza dough out of the refrigerator and let it sit at room temperature for about 30 minutes. This makes it easier to roll and fold. Heat the oven to 400°F (200°C) and position a rack in the middle.

Line a large baking sheet with parchment paper. Have all your toppings ready: shred the mozzarella if needed, slice the pepperoni, and beat the egg with a splash of water for the wash.

Instructions

Shape and Fill

1. 1Shape the dough
   On a lightly floured surface, roll the pizza dough into a large circle, about 14 inches in diameter. Transfer the dough to a parchment-lined baking sheet. Place a small inverted bowl (about 6 inches wide) in the center of the dough. Spread the tomato sauce in a ring around the bowl, leaving a 1-inch border at the outer edge. Sprinkle the oregano and red pepper flakes over the sauce. Scatter the shredded mozzarella and pepperoni over the sauce.
   Look for The dough is a large circle with a clean center bowl and a thick border of sauce and cheese around it.
   Tip Keep the sauce and toppings away from the very edge so the dough can seal properly.
2. 2Fold the dough points
   Carefully remove the bowl from the center. Using a knife or scissors, cut the dough from the outside edge toward the center at 1-inch intervals, creating strips that radiate like a sun. Lift each strip and fold it over the filling, tucking the end into the center. Continue around the entire ring, overlapping the dough strips slightly to create a braided crown. Press the ends gently to seal.
   Look for The dough strips are folded over the filling, forming a ring with a slightly ruffled top.
   Tip Work quickly so the dough doesn’t warm too much; if it becomes too soft, chill it for 10 minutes.

You have a large, even circle of dough with a clean center and a ring of sauce, cheese, and pepperoni. The dough is pliable and easy to fold. The edges are not overstuffed, and the toppings stay within the ring.

Fold and Bake

3. 3Brush and sprinkle
   In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, generously brush the entire surface of the folded dough with the egg wash. Sprinkle the sesame seeds evenly over the top, pressing them lightly so they stick.
   Look for The dough is glossy with egg wash and covered in sesame seeds.
   Tip Brushing the egg wash twice will give a deeper golden color.
4. 4Bake the crown
   Heat the oven to 400°F (200°C). Place the baking sheet on the middle rack and bake for 20 to 25 minutes, or until the crust is deep golden brown and the cheese is bubbling. If the top browns too quickly, cover loosely with foil for the last 5 minutes.
   Look for The crust is a rich mahogany color and the cheese is visibly melted and bubbly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The dough strips are folded over the filling, creating a neat, overlapping pattern. The surface is glossy with egg wash and speckled with sesame seeds. The oven is preheated, and the crown is ready to bake.

Rest and Slice

5. 5Cool and slice
   Remove the crown pizza from the oven and let it rest on the baking sheet for 5 minutes. Using a pizza cutter or roller wheel, slice through the crown at the seams between the dough folds. Lift each slice with a spatula, letting the cheese stretch, and serve warm.
   Look for The slices pull apart with long cheese strings.
   Tip Letting it rest helps the cheese set slightly, making slicing cleaner.

The crown is deeply golden and the cheese is bubbling. After a short rest, slicing with a roller wheel yields clean pieces with long cheese pulls.

Serve warm. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

The most common mistake is overloading the dough with sauce or cheese, which can make the center soggy and cause the dough to tear. Keep the filling within the ring and leave a border for sealing.

Another issue is rolling the dough too thin — it can tear when folding. If the dough becomes too soft, chill it briefly. Finally, don’t skip the egg wash; it’s what gives the crust its beautiful color and crunch.

How to tell it’s done

The crown pizza is done when the crust is a deep golden brown and the cheese is fully melted and bubbling. The internal temperature of the egg wash should reach 160°F (71°C) to ensure it’s fully cooked.

Let the pizza rest for 5 minutes before slicing — this allows the cheese to set slightly and makes for cleaner slices. The crust should sound hollow when tapped.

• Egg dishes: 160°F (71°C) in the thickest part