Fluffy Turkish Sheet-Pan Pizza with Sucuk and Peppers Step-by-step instructions

Before you start

Before you start, make sure the milk and water are warm (about 110°F) but not hot, as too much heat can kill the yeast. Measure out all the ingredients and have them ready. You'll also want to oil your baking sheet generously before the dough goes in.

If you're using a stand mixer, you can knead the dough with the dough hook for 5 minutes instead of by hand. The dough needs about 1 hour to rise, so plan accordingly.

Instructions

Make the Dough

1. 1Make the Dough
   In a large bowl, combine the warm milk, warm water, olive oil, instant yeast, sugar, and salt. Let the mixture sit for 5 minutes until the yeast is foamy. Add the all-purpose flour and stir with a wooden spoon until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
   Look for The dough is smooth, springs back when poked, and has doubled in volume.
   Tip If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add warm water 1 teaspoon at a time.
2. 2Stretch the Dough
   Preheat the oven to 420°F (215°C). Generously oil a 13x18-inch rimmed baking sheet with olive oil. Transfer the risen dough to the pan and use oiled fingertips to gently press and stretch it evenly across the entire pan, making sure the dough reaches the corners. If the dough resists, let it rest for 5 minutes, then continue stretching. The dough should be an even thickness, about 1/2 inch thick.
   Look for The dough covers the whole pan evenly without tearing.
   Tip Oiling your fingers prevents the dough from sticking and helps you stretch it without deflating it.

After the first phase, the dough should be smooth, soft, and elastic, and it should have doubled in size after rising. When you press a finger into the dough, the indentation should remain. The dough should feel pillowy and slightly tacky but not sticky. If it's too sticky, work in a little more flour during kneading. If it's too dry, add a teaspoon of warm water at a time.

Add the Toppings

3. 3Add the Toppings
   Spread the garlic tomato marinara evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle the shredded mozzarella cheese over the sauce. Arrange the sliced sucuk sausage and diced bell peppers evenly over the cheese. Sprinkle the dried oregano over the top.
   Look for The toppings are distributed evenly, with the sausage and peppers peeking through the cheese.
   Tip For a spicier pizza, add a pinch of red pepper flakes along with the oregano.

At the end of the second phase, the dough should be evenly stretched across the entire pan, with no tears or thin spots. The sauce should be spread in an even layer, leaving a border for the crust.

The cheese and toppings should be distributed evenly, so every bite has a balance of flavors. The pan should look colorful and appetizing, with the red sauce, white cheese, and colorful peppers.

Bake and Serve

4. 4Bake the Pizza
   Place the baking sheet on the middle rack of the preheated oven. Bake for 18 minutes, until the crust is puffed and golden brown and the cheese is bubbling with browned spots. If the top browns too quickly, tent loosely with foil. The pizza is done when the cheese is fully melted and the crust is deep golden around the edges.
   Look for The crust is golden and puffy, the cheese is bubbling with charred spots, and the kitchen smells like toasted bread and sausage.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the pan halfway through baking if your oven heats unevenly.
5. 5Cool and Serve
   Remove the pizza from the oven and let it rest on a wire rack for 5 minutes. This allows the cheese to set slightly so it doesn't slide off when cutting. Use a sharp knife or pizza cutter to cut the pizza into thick squares. Lift out a square with a spatula and pull a slice to see the cheese stretch. Serve warm, straight from the pan.
   Look for The cheese stretches when you pull a slice, and the crust is fluffy and tender inside.
   Tip For the best cheese pull, serve within 10 minutes of baking.

After baking, the pizza should be golden brown and the cheese should be bubbling with charred spots. The crust should be puffed and fluffy, and the bottom should be crisp. When you cut into it, the cheese should stretch. The sausage should be sizzling and slightly crisp at the edges. The kitchen should smell of toasted bread, garlic, and spices. Let it cool slightly before serving.

Common mistakes

One common mistake is overworking the dough, which can make it tough. Knead just until smooth and elastic. Another issue is using cold milk or water, which will slow down the yeast and result in a dense crust. Make sure your liquids are warm to the touch.

Also, don't skimp on the oil for the pan—it's what gives the bottom a crispy, golden crust. Finally, avoid overloading the pizza with too many toppings, which can weigh down the dough and prevent it from rising properly.

How to tell it’s done

The pizza is done when the crust is puffed and golden brown, and the cheese is bubbling with browned spots. The edges should be deep golden and slightly crisp. To check for doneness, lift an edge with a spatula—the bottom should be golden and crisp.

If you're using a food thermometer, the internal temperature of the sausage should reach 160°F (71°C). Let the pizza rest for 5 minutes before cutting to allow the cheese to set.

• Ground meat: 160°F (71°C) in the thickest part