Turkish Crown Pizza Ring with Spiced Sucuk and Mozzarella Step-by-step instructions

Before you start

Before starting, make sure the yeast is fresh and the water is at the right temperature (110°F/43°C) to activate it. Measure all ingredients and have them ready. If using sucuk, slice it into thin rounds. Shred the mozzarella if not pre-shredded.

Line a baking sheet with parchment paper. The dough needs about 1 hour to rise, so plan accordingly. If you prefer a faster rise, use instant yeast and skip the proofing step, but the dough will be slightly less airy.

Instructions

Dough Preparation and Rise

1. 1Make the dough
   In a small bowl, dissolve the yeast and sugar in warm water and let stand for 5 minutes until foamy. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, then stir until a shaggy dough forms. Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
   Look for The dough is smooth, elastic, and has doubled in size.
   Tip If the dough is too sticky, add flour a tablespoon at a time; if too dry, add water a teaspoon at a time.
2. 2Roll the dough into a round
   Punch down the risen dough and roll it out on a large sheet of parchment paper into a 14-inch circle, about 1/4 inch thick. Place a small inverted bowl (about 5 inches in diameter) in the exact center of the dough. The bowl will create a ring shape.
   Look for The dough is a large circle with a bowl centered on top.
   Tip Roll from the center outward, rotating the dough occasionally to keep it even.

After kneading, the dough should be smooth, elastic, and slightly tacky. It should double in size after an hour in a warm, draft-free spot. The dough should spring back when poked with a finger. If it doesn't rise, the yeast may be dead or the water too hot. At this stage, the dough smells yeasty and feels airy.

Filling and Shaping the Crown

3. 3Spread the sauce and add toppings
   Spread the tomato sauce evenly over the dough ring, leaving the area around the bowl bare. Sprinkle with dried oregano. Arrange the sucuk slices over the sauce, then scatter the shredded mozzarella and sweet corn over the top. Keep the toppings within the ring, not on the outer edge.
   Look for The ring is evenly covered with sauce, sucuk, cheese, and corn.
   Tip If using sucuk, you can briefly sear the slices in a dry skillet for extra flavor, but it’s not necessary.
4. 4Cut and fold the crown
   Carefully remove the center bowl. Using a pizza cutter, make 8 even cuts from the outer edge to the center, creating 8 triangles. Gently lift each triangle and fold it over the filling, overlapping the points to form a crown. The filling will be partially exposed.
   Look for The dough triangles are folded over the filling, forming a star-like crown.
   Tip Use a sharp pizza cutter and make clean cuts to avoid tearing the dough.
5. 5Brush with egg wash and sprinkle sesame
   In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush the egg wash over the exposed dough points. Sprinkle the toasted sesame seeds generously over the dough.
   Look for The dough points are glossy with egg wash and speckled with sesame seeds.
   Tip Be careful not to brush too much egg wash onto the filling, as it may make the cheese slide.

The dough is rolled into a 14-inch circle with a bowl in the center. The filling is spread evenly, and the dough triangles are folded over to create a crown.

The folds should overlap slightly, and the filling should be visible in the gaps. The egg wash gives the dough a glossy sheen, and the sesame seeds stick to the surface. The crown looks neat and symmetrical.

Baking and Finishing

6. 6Bake the crown pizza
   Preheat the oven to 400°F (200°C). Slide the parchment paper with the crown pizza onto a baking sheet. Bake for 20–25 minutes, or until the dough is golden brown and the cheese is bubbling. The internal temperature of the dough should reach 200°F (93°C) if checked with an instant-read thermometer.
   Look for The crust is deep golden, the cheese is melted and bubbly, and the aroma is savory.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the crust browns too quickly, tent with foil for the last 5 minutes.
7. 7Rest and slice
   Remove the crown pizza from the oven and let it rest on the baking sheet for 5 minutes. This allows the cheese to set slightly. Use a pizza cutter to slice between the folded points, then lift out each triangle with a spatula.
   Look for The cheese is slightly set but still gooey, and the crust is crisp.
   Tip Letting it rest makes slicing cleaner and prevents the filling from oozing out.

The crown bakes until the crust is golden brown and the cheese is bubbling. The aroma is rich and savory, with hints of garlic and toasted sesame. The dough points are crisp, and the center is gooey. After cooling for 5 minutes, the crown holds its shape and slices cleanly. The cheese pulls in long strands when a slice is lifted.

Common mistakes

One common mistake is overloading the ring with too much filling, which can cause the dough to tear or the filling to spill out during folding. Keep the toppings within the ring and avoid piling them too high.

Another issue is undercooking the dough—if the crust is pale, it will be doughy. Bake until the crust is golden, and if the top browns too quickly, tent with foil. Also, ensure the center bowl is removed before baking; forgetting it would leave a hole in the middle.

How to tell it’s done

The crown pizza is done when the crust is deep golden brown and sounds hollow when tapped. The cheese should be fully melted and bubbling, with some browned spots on the edges. The internal temperature of the dough should register at least 200°F (93°C) on an instant-read thermometer.

Since the sucuk is pre-cooked and the cheese melts quickly, the main indicator is the crust color. Let it rest for 5 minutes before slicing to allow the cheese to set slightly, making it easier to cut cleanly.

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