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

Before you start

Before starting, bring the milk and water to warm (about 110°F) to activate the yeast. Measure all ingredients and have them ready. If using sucuk, slice it thinly and set aside.

Preheat the oven to 420°F when you begin shaping the dough. Oil the baking sheet generously to prevent sticking and help the crust crisp.

Instructions

Dough and Shaping

1. 1Make the Dough
   In a small bowl, combine the warm milk, warm water, sugar, and yeast. Let stand until foamy, about 5 minutes. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, then stir until a shaggy dough forms. Turn onto a floured surface and knead until smooth and elastic, about 8 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
   Look for The dough is smooth, elastic, and springs back when poked.
   Tip Use warm liquid (about 110°F) to activate the yeast without killing it.
2. 2Shape the Crust
   Preheat the oven to 420°F. Oil a 13x18-inch baking sheet generously. Punch down the dough and transfer to the sheet. Using oiled fingertips, press and stretch the dough evenly to the edges. If it springs back, let it rest for 5 minutes, then continue.
   Look for The dough covers the entire sheet in an even layer.
   Tip Oiled fingers make it easier to spread without tearing.

The dough has risen and is smooth and elastic. When pressed into the pan, it holds its shape and springs back slightly. The surface is lightly oiled, and the dough covers the entire sheet evenly.

Topping and Baking

3. 3Add Toppings
   Scatter the shredded mozzarella evenly over the dough. Arrange the sucuk slices and sweet pepper slices on top, distributing them evenly.
   Look for The toppings cover the surface without being overcrowded.
   Tip Tuck some sucuk under the cheese to prevent it from drying out.
4. 4Bake the Pizza
   Place the baking sheet in the preheated oven and bake for 18 minutes, until the crust is puffed and golden and the cheese is bubbling with charred spots. If using sucuk, ensure it reaches 160°F.
   Look for The crust is golden brown and the cheese is bubbling and slightly charred.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the pan halfway through for even browning.

The cheese is melted and bubbling, with some charred spots. The crust is golden brown and puffed at the edges.

The sucuk is sizzling and cooked through. Take a moment to check the color, texture and aroma before you move on to the next step.

Resting and Serving

5. 5Rest and Slice
   Remove the pizza from the oven and let it rest for 5 minutes. Cut into thick squares and serve warm.
   Look for The cheese pulls in long strands when sliced.
   Tip A pizza cutter or sharp knife works best for clean cuts.

After resting, the cheese has set slightly but still stretches when pulled. The squares are cut cleanly, and the crust is crisp on the bottom. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is overworking the dough, which can make it tough. Knead just until smooth. Another is using cold liquid, which will slow yeast activation; ensure the milk and water are warm but not hot.

Pressing the dough too thin can result in a cracker-like crust; aim for an even 1/2-inch thickness. Also, don't overload with toppings—too many can make the pizza soggy.

How to tell it’s done

The pizza is done when the crust is puffed and golden brown, and the cheese is bubbling with charred spots. The internal temperature of the sucuk should reach 160°F (71°C) to ensure it's fully cooked.

Let the pizza rest for 5 minutes before slicing to allow the cheese to set slightly, making it easier to cut.

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