Golden Turkish Crown Pizza Ring with Sucuk Step-by-step instructions

Before you start

Before starting, measure all ingredients and let the yeast proof in warm water with sugar until foamy. Have the sucuk sliced and the mozzarella shredded. Clear a large work surface for rolling the dough. Prepare a baking sheet lined with parchment paper.

If using a stand mixer, attach the dough hook for kneading. Keep a small bowl of flour nearby for dusting. Make sure the oven is preheated to 400°F (200°C) when you’re ready to bake. The dough needs about 1 hour to rise, so plan accordingly.

Instructions

Dough and Filling

1. 1Make the Dough
   In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes until foamy. Add the olive oil, salt, and 1 cup of flour, and stir until smooth. Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
   Look for The dough should be soft, smooth, and spring back when pressed gently.
   Tip If the dough feels too sticky, add a little more flour a tablespoon at a time.
2. 2Roll Out the Dough
   Punch down the risen dough and transfer it to a large sheet of parchment paper. Using a rolling pin, roll the dough into a large circle, about 14 inches in diameter and 1/4 inch thick. Keep the thickness even so the ring bakes uniformly.
   Look for The dough should be a smooth, even circle without thin spots.
   Tip Rotate the dough as you roll to keep the circle shape.
3. 3Add the Filling Ring
   Place a small ceramic bowl (about 4 inches in diameter) upside down in the center of the dough circle. Spread the tomato sauce in a ring around the bowl, leaving a 1-inch border at the outer edge. Arrange the sucuk slices over the sauce, then scatter the shredded mozzarella over the sucuk.
   Look for The filling should form a thick, even ring about 2 inches wide.
   Tip Keep the filling away from the center bowl so the crown forms cleanly.

At the end of this phase, you have a smooth, elastic dough that has doubled in size, rolled into a large circle.

The filling ring is neatly arranged around the center bowl, with the tomato sauce, sucuk, and mozzarella forming a colorful border. The dough looks soft and pliable, ready to be folded.

Shaping the Crown

4. 4Cut the Crown Points
   Remove the center bowl. Using a sharp knife or pizza cutter, make cuts from the outer edge of the dough toward the center, spacing them about 1 1/2 inches apart, creating points that will fold over the filling. You should have about 12-14 points.
   Look for The cuts should be even and reach within 1 inch of the center.
   Tip Wipe the knife clean between cuts for neat edges.
5. 5Fold the Points Over
   Lift each dough point and fold it over the filling, tucking the tip slightly toward the center. Continue around the entire ring, overlapping the points slightly to create a crowned, braided look.
   Look for The dough should cover the filling completely, forming a tight crown.
   Tip Press the tips gently to help them stick.
6. 6Brush with Egg Wash and Sprinkle Sesame
   In a small bowl, beat the egg with 1 tablespoon of water. Brush the beaten egg evenly over the entire surface of the dough crown. Sprinkle the toasted sesame seeds generously over the top.
   Look for The dough should be glossy and evenly coated with sesame seeds.
   Tip Use a pastry brush for even coverage; avoid pooling egg in crevices.

The dough is cut into points and folded over the filling, creating a beautiful crown with overlapping layers. The surface is brushed with egg wash and sprinkled with sesame seeds, giving it a glossy, speckled appearance. The crown holds its shape well and looks like it’s ready for the oven.

Baking and Serving

7. 7Bake the Crown
   Preheat the oven to 400°F (200°C). Transfer the parchment paper with the crown onto a baking sheet. Bake for 20-25 minutes, until the crust is deep golden brown and the cheese is bubbly. If the top browns too quickly, tent loosely with foil.
   Look for The crust should be mahogany gold and the cheese visibly bubbling.
   Tip Rotate the baking sheet halfway through for even browning.
8. 8Cool and Serve
   Remove the crown from the oven and let it rest on the baking sheet for 5 minutes. Carefully transfer to a cutting board. Use a pizza cutter to slice through the crown between the points. Serve warm, pulling apart the pieces to reveal the cheesy, sucuk-filled center.
   Look for The cheese should be stretchy and the crust crisp when sliced.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Letting it rest makes slicing cleaner and prevents the filling from oozing out.

After baking, the crown is deep golden brown with bubbling cheese visible between the folds. The crust is crisp to the touch, and the aroma of toasted sesame and melted cheese fills the kitchen. After a short rest, slicing reveals stretchy cheese and savory sucuk, ready to pull apart.

Common mistakes

One common mistake is rolling the dough too thin, causing the filling to break through. Keep the dough at least 1/4 inch thick. Another is overfilling the ring; too much sauce or cheese makes folding difficult and can cause leaks.

Use a moderate amount. Also, avoid cutting the points too close to the center, as they won’t hold the filling. Space the cuts evenly. Finally, don’t skip the egg wash—it gives the crust its golden color and helps the sesame seeds stick.

How to tell it’s done

The crown is done when the crust is deep golden brown and the cheese is bubbling and lightly browned in spots. The internal temperature of the dough should reach 190°F (88°C) for a fully baked crust.

If using a thermometer, insert it into the thickest part of the dough. The cheese should be fully melted and stretchy, not runny. Let the crown rest for 5 minutes before slicing to allow the cheese to set slightly, making cutting easier.

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