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

Before you start

Before starting, gather all the ingredients. Warm the milk to about 110°F (43°C)—it should be warm to the touch but not hot.

Measure the flour and have the olive oil, salt, and sugar ready. Prepare the toppings: shred the kaşar cheese, slice the sucuk, chop the tomatoes, and dice the green peppers.

Have a large mixing bowl, a wooden spoon, a clean kitchen towel, a rolling pin, parchment paper, an inverted cereal bowl, a pastry brush, and a baking sheet or pizza pan on hand. Preheat the oven only when the dough is ready to bake.

Instructions

Dough and Shaping

1. 1Make the Dough
   In a large bowl, combine the warm milk, dry yeast, and sugar. Let the mixture sit for about 10 minutes until the yeast is foamy and active. Add the olive oil, salt, and 4 cups of all-purpose flour. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
   Look for The yeast mixture should be frothy, and the dough should be smooth and spring back when poked.
   Tip If the dough feels too sticky, add a little more flour one tablespoon at a time. If it feels dry, add a splash of warm milk.
2. 2Roll and Shape the Ring
   After the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough into a wide circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet. Place an inverted cereal bowl in the center of the dough, pressing down gently to create a circular border ring. The bowl will keep the center empty while the edges form the crown.
   Look for The dough circle should be even, and the bowl should sit firmly in the center without sliding.
   Tip Make sure the bowl is oven-safe if you plan to bake with it in place, or remove it before baking as shown.

The dough should be smooth, elastic, and doubled in size after proofing. When rolled into a circle, it should hold its shape without shrinking back. The inverted bowl should create a clean ring, leaving a distinct border. The dough should feel soft and springy when pressed.

Topping and Assembly

3. 3Make the Sauce
   In a small bowl, whisk together the tomato paste, olive oil, oregano, salt, and sugar. The sauce should be smooth and spreadable. Taste and adjust the seasoning, keeping in mind that the cheese and sucuk will add saltiness.
   Look for The sauce should be a deep red, well-combined, and slightly thick.
   Tip Use a good-quality tomato paste for a richer flavor. If the sauce is too thick, add a teaspoon of water.
4. 4Brush the Sauce
   Using a pastry brush, brush the sauce generously over the exposed outer dough ring, avoiding the center where the bowl sits. Make sure to cover the dough evenly, reaching the edges for maximum flavor.
   Look for The dough ring should be fully coated with a thin, even layer of sauce.
   Tip Don't soak the dough; a thin layer is enough. The sauce will concentrate as it bakes.
5. 5Add the Toppings
   Layer the shredded kaşar cheese evenly over the sauce. Top with the sliced sucuk, chopped tomatoes, and diced green peppers, distributing them evenly around the ring. Remove the inverted bowl from the center, being careful not to disturb the toppings.
   Look for The toppings should be spread evenly, and the center should be empty, forming a ring.
   Tip If the sucuk is very spicy, adjust the amount to taste. The cheese should cover most of the sauce.

The sauce should be spread evenly, and the toppings should be distributed in a single layer. The cheese should cover most of the sauce, with the sucuk, tomatoes, and peppers visible. The ring should look colorful and well-composed, with the center empty.

Baking and Finishing

6. 6Bake the Pizza
   Preheat the oven to 375°F (190°C). Bake the pizza for 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The edges should be crispy and the center should be set. Let it rest for 3 minutes before slicing.
   Look for The crust should be deep golden, the cheese should be melted and lightly browned in spots, and the sucuk should be slightly crisp.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the edges brown too quickly, cover the ring loosely with foil for the last 5 minutes.
7. 7Rest and Slice
   Remove the pizza from the oven and let it rest on the baking sheet for at least 3 minutes. This allows the cheese to set slightly and makes slicing easier. Use a sharp knife or pizza cutter to slice the ring into wedges, cutting through the crust and toppings.
   Look for The pizza should be firm enough to slice, and the cheese should hold its shape without running.
   Tip Letting the pizza rest also prevents the toppings from sliding off when you lift a slice.
8. 8Serve and Enjoy
   Serve the crown ring pizza warm, pulling apart the slices to reveal the stringy cheese. The crispy crust and savory toppings make it a perfect centerpiece for a casual dinner or party.
   Look for The slices should pull apart with a satisfying cheese stretch, and the crust should be crunchy.
   Tip Pair with a simple green salad or roasted vegetables for a complete meal.

The pizza should be golden brown, with the cheese melted and slightly browned in spots. The crust should be crispy to the touch, and the sucuk should be sizzling. After resting, the cheese should be set enough to slice cleanly.

Common mistakes

One common mistake is overworking the dough, which makes it tough. Knead just until smooth and elastic. Another is rolling the dough too thin—it should be about 1/4-inch thick. If the bowl slips, press it down firmly and use a heavy bowl.

Don't overload the toppings, or the pizza may become soggy. Finally, don't skip the rest before slicing—it helps the cheese set and prevents the toppings from sliding off.

How to tell it’s done

The pizza is done when the crust is deep golden brown and the cheese is melted and bubbly, with some browned spots on top. The sucuk should be slightly crisp at the edges.

To be sure, insert an instant-read thermometer into the thickest part of the sucuk—it should read at least 145°F (63°C). Let the pizza rest for 3 minutes before slicing to allow the cheese to set.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest