Stuffed Ring Pizza with Golden Crust Step-by-step instructions

Before you start

Before you start, make sure the milk is warm but not hot (about 110°F/43°C) to activate the yeast. Take the sucuk out of the fridge and slice it thinly—chilling it first makes slicing easier.

Shred the mozzarella and have all your equipment ready. Line a baking sheet with parchment paper so the ring can slide on easily. Preheat the oven to 375°F (190°C) when you're ready to bake.

Instructions

Dough and Filling

1. 1Make the Dough
   In a large bowl, combine the warm milk, yeast, and sugar. Let sit for 5 minutes until frothy. Add the olive oil, salt, and half the flour. Mix until a shaggy dough forms. Gradually add the remaining flour, kneading until a soft, pillowy dough forms. Cover and let rise in a warm place for 1 hour, or until doubled in volume.
   Look for The dough is soft, supple, and has doubled in size.
   Tip If the dough is too sticky, add a little more flour, one tablespoon at a time.
2. 2Prepare the Filling
   While the dough rises, slice the sucuk into thin rounds. If using a whole sausage, remove the casing. Set the sucuk slices aside. Shred the mozzarella if not already shredded. Have the egg ready for brushing later.
   Look for The filling ingredients are prepped and ready.
   Tip For easier slicing, chill the sucuk in the freezer for 10 minutes.

The dough has doubled in volume and feels soft and springy when poked. The sucuk is sliced and the mozzarella is shredded. The kitchen smells of yeast and warm milk—a promise of good things to come.

Shaping and Filling

3. 3Shape the Ring
   Preheat the oven to 375°F (190°C). On a large sheet of parchment paper, roll the dough into a large rectangle, about 1/4 inch thick. Place an inverted round plate in the center of the dough. Use a knife to cut around the plate, creating a round disc. Remove the plate and the excess dough. Cut an X in the center of the disc and fold the triangles outward to create a ring shape.
   Look for The dough is a neat ring with a raised outer edge.
   Tip Keep the center hole about 4 inches wide so the ring holds its shape.
4. 4Fill the Ring
   Arrange the sucuk slices and shredded mozzarella evenly over the dough ring, leaving a small border for sealing. Fold the outer edge of the dough over the filling and press to seal. The ring should have a neat, filled channel.
   Look for The filling is enclosed and the ring looks plump.
   Tip Don't overfill, or the cheese may leak during baking.
5. 5Brush with Egg Wash
   Beat the egg in a small bowl. Using a pastry brush, brush the entire surface of the dough ring with the beaten egg. This will give the crust a golden, glossy finish.
   Look for The dough is evenly coated with egg wash.
   Tip Brushing twice ensures an even golden color.

The dough is rolled into a neat ring, with the filling snugly enclosed. The edges are sealed, and the egg wash is glossy and even. The ring looks plump and inviting, ready for the oven.

Baking and Serving

6. 6Bake the Ring
   Slide the parchment paper with the ring onto a baking sheet. Bake for 22 minutes, until the crust is golden brown and blistered, and the cheese is bubbling. The internal temperature of the sucuk should reach 160°F (71°C) to ensure it's cooked through.
   Look for The crust is deeply golden, and the cheese is molten.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the baking sheet halfway through for even browning.
7. 7Cool and Slice
   Remove from the oven and let rest for 5 minutes. Use a sharp knife to slice through the crunchy outer crust. Lift a slice to reveal the long cheese pull. Serve hot.
   Look for The cheese stretches as you pull a slice away.
   Tip Use a serrated knife for clean slices through the crust.

The ring is golden brown with charred spots on the crust. The cheese is molten and bubbling, and the aroma of baked dough and sausage fills the kitchen. When you slice it, the cheese pulls in long, satisfying strands.

Common mistakes

One common mistake is overfilling the ring, which can cause the dough to tear and the filling to leak out.

Keep the filling modest and make sure to seal the edges well. Another is not letting the dough rise enough—it should be pillowy and airy, not dense.

Also, don't skip the egg wash, as it gives the crust its beautiful color and shine. Finally, let the pizza rest for a few minutes before slicing so the cheese sets slightly and doesn't all run out.

How to tell it’s done

The ring pizza is done when the crust is deeply golden brown and blistered, and the cheese is bubbling and starting to brown in spots.

The internal temperature of the sucuk should read 160°F (71°C) on an instant-read thermometer to ensure it's heated through. If you don't have a thermometer, look for the crust to be crispy and the cheese to be fully melted and gooey.

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