Crown Pizza with Sesame Braided Crust Step-by-step instructions

Before you start

Before starting, bring the pizza dough to room temperature for about 30 minutes so it rolls out easily. Preheat the oven to 420°F (215°C). Gather all ingredients and equipment: rolling pin, parchment paper, baking sheet, small bowl, pastry brush, and a sharp knife.

If using fresh mozzarella, tear it into small pieces and let it drain on paper towels to remove excess moisture. Have the marinara sauce ready to warm just before serving.

Instructions

Shape and Fill

1. 1Roll and shape the dough
   Place the pizza dough on a sheet of parchment paper. Use a rolling pin to roll it into a large circle, about 14 inches in diameter. Place a small bowl upside down in the center of the dough and press gently to create an indentation. Use a sharp knife to cut eight star-burst slits inside the inner circle, radiating from the center to the edge of the indentation.
   Look for The dough should be evenly thick, about 1/4 inch, and the slits should form a sunburst pattern.
   Tip Keep the dough well-floured to prevent sticking. If it springs back, let it rest for 5 minutes before rolling again.
2. 2Add the cheese
   Scatter the torn mozzarella pieces evenly over the dough, focusing on the ring between the outer edge and the inner circle. Make sure the cheese stays within the wreath shape, leaving the outer 1 inch of dough bare for the crust.
   Look for The cheese should be distributed in an even layer, not piled too high, so it melts without overflowing.
   Tip Tearing the mozzarella into small pieces helps it melt quickly and evenly.
3. 3Form the crown
   Pinch the outer edge of the dough at regular intervals and fold it over the cheese, creating a braided or scalloped wreath. Gently press the pinched sections together to seal. This forms the crown shape.
   Look for The dough should form a decorative edge with distinct pinches; the cheese should be partially covered.
   Tip Moisten your fingers with water if the dough resists sealing.

At the end of this phase, you should have a flat circle of dough with a sunburst of slits in the center, the mozzarella distributed evenly over the ring, and the edges pinched into a decorative wreath.

The dough should look like a crown, with the cheese partially visible between the folds. If the dough feels too elastic, let it rest for a few minutes before continuing.

Bake to Golden

4. 4Brush and seed
   Preheat the oven to 420°F (215°C). Brush the entire surface of the dough, including the braided crust, with olive oil. Sprinkle sesame seeds generously over the oiled dough, pressing lightly so they adhere.
   Look for The dough should be evenly coated with oil and seeds, with no dry spots.
   Tip Use a pastry brush for an even, light coating of oil.
5. 5Bake the crown
   Transfer the parchment paper with the pizza onto a baking sheet. Bake at 420°F (215°C) for 18 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
   Look for The crust should be deep golden brown, and the cheese should be fully melted with some browned spots.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through baking for even browning.

The pizza should be out of the oven with a golden-brown, sesame-studded crust and bubbling cheese. The kitchen will smell of toasted sesame and baked bread. The center should be set enough to hold a bowl without collapsing. If the crust is not deeply colored, bake for 2–3 more minutes, watching closely.

Serve and Enjoy

6. 6Rest and serve
   Remove the crown pizza from the oven and let it rest on the baking sheet for 5 minutes. Carefully transfer to a serving board or platter. Place a small bowl of warm marinara sauce in the center of the crown.
   Look for The pizza should be set enough to hold its shape, and the center bowl should fit snugly.
   Tip Letting it rest allows the cheese to set slightly, making slices easier to pull apart.
7. 7Pull and dunk
   To serve, pull a slice from the crown, letting the cheese stretch, and dunk it into the warm marinara sauce. Enjoy while hot.
   Look for The cheese should be stretchy and the crust crisp.
   Tip Serve immediately for the best cheese pull.

The crown pizza is resting on a board with a bowl of warm marinara in the center. Slices pull away easily with long cheese strings. The crust is crisp, the cheese is molten, and the sauce is ready for dunking. This is the moment to serve and enjoy.

Common mistakes

Common pitfalls include rolling the dough too thin, which can cause tearing when shaping the crown. Overloading with cheese can make the pizza soggy and difficult to handle. Not sealing the pinched edges well can cause the cheese to leak out during baking.

Also, be careful not to overbake, as the sesame seeds can burn. Keep an eye on the pizza during the last few minutes of baking and cover the edges with foil if they darken too quickly.

How to tell it’s done

The crown pizza is done when the crust is deep golden brown and the cheese is fully melted and bubbly, with some browned spots on the edges. The internal temperature of the dough should be at least 190°F (88°C) to ensure it's cooked through.

If you have a thermometer, you can check the center of the crust. Let it rest for 5 minutes before serving to allow the cheese to set slightly, making it easier to pull slices.

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