Golden Turkish Crown Ring Pizza with Crispy Crust
A dramatic ring-shaped pizza with a golden, crispy crust, loaded with kaşar cheese, sucuk, tomatoes, and peppers. Perfect for sharing and guaranteed to impress.
Published 10 min read
- Total time
- Prep
- Cook
- Rest
- Serves
- 6
- Makes one 12-inch ring pizza
- Cuisine
- Turkish
- Calories
- 480
- per serving, estimated
On this page15 sections
This golden Turkish crown ring pizza is a showstopper that turns an ordinary pizza night into something extraordinary. The ring shape creates a crispy, golden crust all around, while the center stays open for easy dipping or just for the visual drama. Loaded with melted kaşar cheese, savory sucuk, juicy tomatoes, and crisp green peppers, every bite is a perfect balance of textures and flavors. It's surprisingly simple to make, with a straightforward dough and a clever shaping trick using a cereal bowl.
This ring pizza is inspired by the Turkish classic, where a simple dough is shaped into a crown and loaded with bold, savory toppings. The key is the dough: a soft, supple base made with warm milk, yeast, and a touch of olive oil, which bakes up golden and crispy on the outside while staying tender inside. The toppings are classic Turkish flavors: kaşar cheese, a mild and melty cheese, sucuk, a spicy fermented sausage, and fresh vegetables. The ring shape isn't just for looks—it ensures every slice has a crispy crust edge, and the center can hold a dipping sauce or just stand as a beautiful centerpiece.
The appeal
Why you’ll love it
The ring shape is the genius of this recipe. By shaping the dough into a ring, you maximize the surface area for toppings while creating a crispy, golden crust that wraps around each slice. The inverted cereal bowl trick makes shaping effortless, and the even thickness ensures the dough bakes uniformly. The result is a pizza that's both visually stunning and structurally sound, with every slice holding its toppings perfectly.
The dough itself is designed for reliability. The warm milk activates the yeast quickly, while the olive oil adds richness and helps the crust crisp up in the oven. The short proofing time of 45 minutes is enough for the dough to double and develop flavor, but not so long that it becomes overly airy. The result is a crust that's crisp on the outside, chewy on the inside, and sturdy enough to support a generous layer of toppings.
What you need
Ingredients
Makes one 12-inch ring pizza.
Contains:
- Gluten
- Milk
Tools
Equipment
- Large mixing bowl
- Wooden spoon
- Rolling pin
- Parchment paper
- Inverted cereal bowl
- Baking sheet
- Sharp knife
- Spatula
Swaps
Substitutions
Instead ofKaşar cheese
UseMozzarella or provolone
Instead ofTurkish sucuk
UseSpicy chorizo or pepperoni
Instead ofAll-purpose flour
UseBread flour for a chewier crust
Good to know
Notes
Kaşar cheese is a Turkish semi-hard cheese that melts beautifully and has a mild, buttery flavor. If you can't find it, mozzarella or provolone are excellent substitutes. Sucuk is a spicy, garlicky sausage that's typically sliced and cooked; if unavailable, spicy chorizo or pepperoni will give a similar kick. Feel free to adjust the amount of toppings to your taste, but avoid overloading the ring, as it may become soggy.
The dough is straightforward, but make sure your milk is warm, not hot, to avoid killing the yeast. If you prefer a thinner crust, roll the dough a bit thinner, but keep in mind that the ring needs to be sturdy enough to hold the toppings. You can also prepare the dough ahead of time and let it proof in the refrigerator overnight, then bring it to room temperature before shaping.
Prep
Before you start
Before starting, gather all ingredients and equipment. Warm the milk to about 110°F (43°C) to activate the yeast. Measure the flour and have the olive oil, salt, and sugar ready. Prepare a clean work surface for kneading and have a large bowl for proofing. Line a baking sheet with parchment paper. If using sucuk, slice it thinly. Chop the tomatoes and dice the green peppers. Preheat the oven to 375°F (190°C) about 15 minutes before baking. Have an inverted cereal bowl ready for shaping the ring.
Step by step
Method
Phase 1
Making and Proofing the Dough
Step 1: Make the Dough
In a large bowl, combine the warm milk, dry yeast, and sugar. Let it sit for 10 minutes until frothy. Add the olive oil, salt, and flour. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for about 8 minutes until smooth and supple.
You’ll need: warm milk · dry yeast · sugar · olive oil · salt · all-purpose flour
Look for: The dough should be soft, elastic, and slightly tacky but not sticky.
Tip: If the dough is too dry, add a tablespoon of warm milk at a time.
Step 2: Proof the Dough
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it proof in a warm spot for 45 minutes, or until doubled in size.
Look for: The dough should have doubled in volume and feel airy when pressed.
Tip: A warm oven (turned off) with the light on works well for proofing.
Checkpoint
After mixing, the dough should be smooth and elastic, pulling away from the sides of the bowl. It should feel soft and slightly tacky but not sticky. After proofing, the dough should have doubled in size and feel airy and pillowy when pressed with a finger. The surface should be smooth and domed, and the dough should spring back slowly when poked. If it doesn't, let it proof for a few more minutes.
Phase 2
Shaping and Topping the Ring
Step 3: Shape the Ring
Punch down the dough and roll it out on a sheet of parchment paper into a wide circle, about 12 inches in diameter. Place an inverted cereal bowl in the center of the dough, pressing down gently to create a circular border ring. Trim the dough around the bowl to form a ring shape, if needed.
Look for: The ring should be even in thickness and about 2 inches wide.
Tip: Keep the parchment paper underneath for easy transfer to the baking sheet.
Step 4: Load the Toppings
Remove the bowl from the center. Evenly distribute the shredded kaşar cheese over the dough ring, followed by the sliced sucuk, chopped tomatoes, and diced green peppers. Press the toppings gently into the dough.
You’ll need: shredded kaşar cheese · sliced Turkish sucuk · chopped tomatoes · diced green peppers
Look for: The ring should be generously covered but not overloaded.
Tip: Leave a small border of dough exposed for a crispy edge.
Checkpoint
The dough ring should be even in thickness, about 1/2 inch thick, and the edges should be smooth. The toppings should be evenly distributed, with the cheese covering the dough and the sucuk, tomatoes, and peppers scattered on top. The center hole should be clean and open. The dough should feel sturdy and not tear when lifted. The toppings should be pressed gently into the dough to adhere.
Phase 3
Baking and Serving
Step 5: Bake the Pizza
Preheat the oven to 375°F (190°C). Transfer the parchment paper with the pizza onto a baking sheet. Bake for 20 minutes, until the crust is golden and the cheese is melted and bubbly.
Look for: The crust should be deep golden brown and the cheese should be bubbling.
Tip: Rotate the baking sheet halfway through for even browning.
Step 6: Slice and Serve
Remove the pizza from the oven and let it cool for 2 minutes. Use a sharp knife to cut through the ring into wedges. Lift a slice to show the stringy cheese pull, then serve hot.
Look for: The cheese should stretch when lifted, and the crust should be crisp.
Tip: Use a pizza cutter for clean slices.
Checkpoint
The pizza should be golden brown with a crisp crust and bubbling cheese. The edges should be deeply browned but not burnt. The cheese should be fully melted and slightly browned in spots. When lifted, the cheese should stretch, and the crust should hold its shape. The pizza should be cut into wedges and served hot, with the cheese pulling in long strands.
Doneness
How to tell it’s done
The pizza is done when the crust is deep golden brown and the cheese is fully melted and bubbly, with slight browning on the edges. The internal temperature of the cheese should be at least 165°F (74°C) for food safety, though this is not a raw protein dish. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly and prevent it from sliding off. The crust should sound hollow when tapped, and a knife inserted into the center should come out clean.
Avoid these
Common mistakes
One common mistake is not kneading the dough long enough, which results in a tough, dense crust. Knead until the dough is smooth and elastic, about 8 minutes. Another is overloading the ring with toppings, which can make the center soggy and cause the crust to collapse. Keep the toppings in a single, even layer. Also, avoid opening the oven door too often during baking, as this lets out heat and can prevent the crust from crisping. Finally, let the pizza rest before slicing to allow the cheese to set.
Better results
Tips
Tip 1
For the crispiest crust, bake the pizza on a preheated baking sheet or pizza stone. If using a baking sheet, place it in the oven while it preheats, then carefully transfer the parchment paper with the pizza onto the hot sheet. This gives the bottom a head start on crisping. You can also brush the edges of the dough with olive oil before baking for extra golden color and flavor.
Tip 2
If you prefer a spicier pizza, add a pinch of red pepper flakes or use a hotter variety of sucuk. For a vegetarian version, omit the sucuk and add more vegetables, such as sliced mushrooms or olives. The ring shape also makes it easy to serve with a dipping sauce in the center, like a garlic yogurt sauce or marinara. Just be sure to keep the center clear for the sauce.
Make it yours
Variations
Vegetarian Ring Pizza
Omit the sucuk and add extra vegetables like sliced mushrooms, black olives, or artichoke hearts. Use a blend of mozzarella and feta for a salty, creamy topping.
Spicy Sausage Ring
Use hot Italian sausage or chorizo instead of sucuk. Add sliced jalapeños for extra heat and a drizzle of hot honey after baking for a sweet-spicy finish.
Margherita Ring
Top the dough with fresh mozzarella, sliced tomatoes, and basil leaves. After baking, drizzle with olive oil and sprinkle with flaky sea salt.
Breakfast Ring Pizza
Top with cooked bacon, scrambled eggs, and cheddar cheese. Bake as directed, then finish with a sprinkle of chives. Perfect for brunch.
On the table
Serving suggestions
Serve the ring pizza hot, straight from the oven, cut into wedges. The center hole is perfect for holding a small bowl of dipping sauce, such as garlic yogurt, marinara, or a spicy chili oil. This makes it a great party centerpiece, as guests can tear off slices and dip them. Pair it with a crisp green salad or roasted vegetables for a complete meal.
For a fun twist, serve the pizza as an appetizer by cutting it into smaller pieces. The ring shape also makes it easy to slice into even portions. If you have leftovers, they can be enjoyed cold or reheated. This pizza is best enjoyed fresh, but it also makes a great make-ahead option for busy weeknights.
Leftovers
Storage & make-ahead
- Fridge
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes until crisp.
- Freezer
- Freeze unbaked or baked pizza: wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.
- Reheat
- Reheat slices in a 350°F (175°C) oven for 5-7 minutes, or in a skillet over medium heat until the cheese melts and the crust crisps.
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. The crust will soften slightly, but the flavors will meld. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until the cheese is melted and the crust is crisp again.
Make ahead
The dough can be made ahead and proofed in the refrigerator overnight. After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. The next day, let it come to room temperature for about 30 minutes before shaping. You can also assemble the pizza completely and refrigerate it for up to 2 hours before baking; just add a few extra minutes to the baking time.
Questions
Frequently asked questions
Can this pizza be made gluten-free?
Yes, use a gluten-free all-purpose flour blend that is designed for yeast doughs. The texture will be slightly different, but the ring shape will still work. Add a teaspoon of xanthan gum if your flour blend doesn't include it. You may need to adjust the liquid amount slightly, as gluten-free flours absorb liquid differently.
What is kaşar cheese and where can it be found?
Kaşar cheese is a Turkish semi-hard cheese with a mild, buttery flavor and excellent melting properties. It's similar to provolone or mozzarella. It can be found in Middle Eastern grocery stores or online. If unavailable, use a good melting cheese like low-moisture mozzarella or a young provolone.
Can the dough be prepared in advance?
Yes, the dough can be made up to 24 hours ahead. After kneading, place it in an oiled bowl, cover, and refrigerate. Let it come to room temperature for about 30 minutes before shaping. This slow proofing develops more flavor and makes the dough easier to handle.
Why does the center of the pizza sink?
The center may sink if the dough is too thin or if the toppings are too heavy. Make sure the ring is at least 1/2 inch thick and avoid overloading it. Also, ensure the dough is properly proofed; if it's under-proofed, it won't have enough structure to hold up the toppings.
Can this pizza be frozen?
Yes, the baked pizza can be frozen. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, place the frozen pizza on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crisp.
Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.
Recipe card
Golden Turkish Crown Ring Pizza with Crispy Crust
A dramatic ring-shaped pizza with a golden, crispy crust, loaded with kaşar cheese, sucuk, tomatoes, and peppers. Perfect for sharing and guaranteed to impress.
- Prep
- Cook
- Rest
- Total
- Servings
- one 12-inch ring pizza
Ingredients
- 1 cup warm milk
- 5 grams dry yeast
- 1 tsp sugar
- 50 ml olive oil
- 1 tsp salt
- 4 cups all-purpose flour
- 1 1/2 cups shredded kaşar cheese
- sliced Turkish sucuk, to taste
- chopped tomatoes, to taste
- diced green peppers, to taste
Instructions
Make the Dough. In a large bowl, combine the warm milk, dry yeast, and sugar. Let it sit for 10 minutes until frothy. Add the olive oil, salt, and flour. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for about 8 minutes until smooth and supple.
Proof the Dough. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it proof in a warm spot for 45 minutes, or until doubled in size.
Shape the Ring. Punch down the dough and roll it out on a sheet of parchment paper into a wide circle, about 12 inches in diameter. Place an inverted cereal bowl in the center of the dough, pressing down gently to create a circular border ring. Trim the dough around the bowl to form a ring shape, if needed.
Load the Toppings. Remove the bowl from the center. Evenly distribute the shredded kaşar cheese over the dough ring, followed by the sliced sucuk, chopped tomatoes, and diced green peppers. Press the toppings gently into the dough.
Bake the Pizza. Preheat the oven to 375°F (190°C). Transfer the parchment paper with the pizza onto a baking sheet. Bake for 20 minutes, until the crust is golden and the cheese is melted and bubbly.
Slice and Serve. Remove the pizza from the oven and let it cool for 2 minutes. Use a sharp knife to cut through the ring into wedges. Lift a slice to show the stringy cheese pull, then serve hot.
Allergens: Gluten, Milk
Nutrition (estimated, per serving)
- Calories
- 480 kcal
- Protein
- 18 g
- Carbs
- 58 g
- Fat
- 20 g
Estimates only: values vary with brands, substitutions and portion sizes.
Recipe by WixForum Kitchen · wixforum.com
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