Stuffed Ring Pizza with Golden Crust Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, bake the pizza on a preheated baking sheet or pizza stone. If you're using a baking sheet, place it in the oven while it preheats, then carefully slide the parchment paper with the ring onto the hot sheet.

This gives the bottom of the crust a head start on browning. You can also brush the crust with a little olive oil before baking for added flavor and crispness.

If you want to add more toppings, consider sprinkling dried oregano or red pepper flakes over the cheese before sealing the dough. You can also add sliced black olives or roasted red peppers for extra color and flavor.

Just be careful not to overload the ring, as too many wet ingredients can make the crust soggy. The beauty of this recipe is its versatility—feel free to experiment with your favorite pizza toppings.

Variations

• Pepperoni Ring: Swap the sucuk for pepperoni slices. Layer the pepperoni over the mozzarella and add a sprinkle of dried oregano for a classic pizza flavor. The pepperoni will crisp up nicely in the oven.
• Vegetarian Ring: Omit the sucuk and use sautéed mushrooms, bell peppers, and onions instead. Add a handful of sliced black olives for a Mediterranean twist. The filling will be just as flavorful and satisfying.
• Spicy Sausage Ring: Use hot Italian sausage (cooked and crumbled) in place of sucuk. Add a pinch of red pepper flakes to the cheese for extra heat. This version is for those who like a little more kick.
• Four Cheese Ring: Replace the mozzarella with a blend of provolone, fontina, and Parmesan. The cheeses melt together into a rich, savory filling. Sucuk can be omitted for a purely cheesy delight.

Storage and make-ahead

Fridge

Store leftover ring pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10 minutes to restore crispness.

Freezer

Freeze the baked ring pizza whole or in slices in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F oven.

Reheat

Reheat slices on a baking sheet in a 350°F (175°C) oven for 10-12 minutes, or until hot and crispy.

Store leftover ring pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, until the cheese is melted and the crust is crispy again. Avoid microwaving, as it will make the crust chewy and soggy.

The dough can be made a day ahead and stored in the refrigerator after it has risen. Let it come to room temperature for about 30 minutes before rolling. You can also assemble the ring pizza up to 4 hours in advance, cover it loosely with plastic wrap, and refrigerate. When ready to bake, brush with egg wash and bake as directed.

Serving ideas

Serve the ring pizza hot, straight from the oven, so the cheese is at its most stretchy. For a fun presentation, place a small bowl of warm marinara sauce in the center of the ring for dipping.

The open center is also perfect for holding a fresh green salad or a pile of arugula dressed with lemon and olive oil, which adds a bright contrast to the rich, savory pizza.

This pizza is a meal in itself, but it also pairs well with a simple tomato soup or a crisp green salad. It's great for parties—just slice it into wedges and let guests help themselves.

If you're serving it as a main, plan on about two slices per person. For a casual dinner, serve it with extra marinara on the side and maybe a sprinkle of grated Parmesan.

Frequently asked questions

Recipe card

Stuffed Ring Pizza with Golden Crust

Prep 30 minCook 22 minRest 1 hTotal 1 h 52 minServes 6

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 8 oz sucuk sausage, sliced
• 2 cups shredded mozzarella cheese
• 1 egg, beaten

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g

Sugar

4 g

Sodium

900 mg

Automatic estimate from the ingredient list, not laboratory-verified.