Stuffed Ring Pizza with Sucuk and Peppers Step-by-step instructions

Before you start

Before starting, measure all ingredients and let the milk warm to about 110°F (43°C). If using active dry yeast, proof it with a pinch of sugar in the warm milk for 5 minutes until foamy.

Have a 9-inch round plate ready to shape the ring, and line a baking sheet with parchment paper. Shred the cheese and slice the sucuk and peppers so they are ready to go when the dough is shaped.

Instructions

Make and Shape the Dough

1. 1Make the Dough
   In a large bowl, stir the warm milk, yeast, and sugar together and let sit for 5 minutes until foamy. Add the olive oil, salt, and 2 cups of flour, stirring until a shaggy dough forms. Gradually add the remaining flour, kneading until smooth and elastic, about 8 minutes. Cover and let rest in a warm spot for 45 minutes, or until doubled in volume.
   Look for The dough is ready when it has doubled and springs back when poked.
   Tip Knead on a lightly floured surface if the dough is too sticky.
2. 2Shape the Ring
   Turn the dough out onto a sheet of parchment paper. Roll or stretch it into a large rectangle, about 1/4-inch thick. Place a 9-inch round plate in the center of the dough. Use a knife to cut around the plate, creating a large circle. Then cut an inner circle, leaving a 3-inch wide ring. Remove the inner disc and the outer scraps, leaving a dough ring on the parchment.
   Look for The ring should be even in thickness and about 3 inches wide.
   Tip Save the inner disc to make garlic knots or breadsticks.
3. 3Add the Filling
   Spread the tomato paste evenly over the dough ring, then sprinkle with oregano. Scatter the shredded kasar cheese over the sauce, followed by the sucuk slices and roasted peppers. Press the toppings gently into the dough so they stay in place during baking.
   Look for The ring should be generously covered but not overflowing.
   Tip Keep the filling within the ring to avoid burning on the baking sheet.

After kneading, the dough should be smooth, elastic, and slightly tacky but not sticky. It should double in volume during the 45-minute rest, filling the bowl with a soft, airy mass. When shaped into a ring, the dough should hold its form without tearing and be even in thickness.

Fill and Bake

4. 4Bake the Pizza
   Preheat the oven to 375°F (190°C). Slide the parchment paper with the pizza ring onto a baking sheet. Bake for 22 minutes, until the crust is golden brown and blistered, and the cheese is bubbling and melted. The sucuk should be caramelized at the edges.
   Look for The crust is deep golden and the cheese is bubbly with browned spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the baking sheet halfway through for even browning.
5. 5Rest and Slice
   Remove the pizza from the oven and let it rest for 5 minutes. This allows the cheese to set slightly and makes slicing easier. Use a sharp knife to cut the ring into slices, or let guests pull off pieces with their hands.
   Look for The cheese is melted and slightly set, not runny.
   Tip For the best cheese pull, slice while still warm.

The assembled ring should look generous but tidy, with toppings covering the dough evenly. As it bakes, the kitchen fills with the aroma of garlicky sucuk and melting cheese.

The crust turns golden and blistered, and the cheese bubbles and browns at the edges. The sucuk should be sizzling and caramelized.

Rest and Serve

6. 6Serve Hot
   Serve the stuffed ring pizza immediately while hot. The crust should be crunchy on the outside and soft inside, with a long cheese pull when you lift a slice. Enjoy as a main dish or appetizer.
   Look for Steam rises from the warm pizza and the cheese stretches as you pull.
   Tip Pair with a simple green salad for a complete meal.

After a short rest, the pizza is set enough to slice cleanly, but still warm and gooey inside. The crust is crunchy on the outside and soft within. When you lift a slice, the cheese stretches in a long, satisfying pull. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is overloading the ring with toppings, which can cause the dough to become soggy and the toppings to spill over during baking. Keep the filling within the ring and avoid piling too high.

Another mistake is underbaking the crust — make sure the oven is fully preheated and bake until the crust is deeply golden, not just pale. Finally, let the dough rise properly; a short rise will result in a dense, tough crust.

How to tell it’s done

The stuffed ring pizza is done when the crust is deep golden brown and blistered, and the cheese is bubbling and lightly browned in spots.

The internal temperature of the sucuk should reach 160°F (71°C) to ensure it is fully cooked. Let the pizza rest for a few minutes before slicing to allow the cheese to set slightly, making it easier to cut and serve.

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