If you have someone in your life who is always asking, “Can you make me a pizza?”, this recipe is the perfect answer. This Turkish-style Sheet Pizza is designed to feed a crowd, filling an entire baking tray with a soft, pillowy crust and the bold flavors of sucuk and oregano. It’s a hearty, homemade feast that hits much better than any delivery.
❤️ Why You’ll Love This Recipe
The “Mega Tray” Yield: One simple batch of dough covers an entire standard oven tray, making it the perfect solution for family movie nights or weekend gatherings.
The Softest Crust Secret: We’ve perfected the dough technique to ensure a pillowy, airy crust that never feels tough or dry, even the next day.
Authentic “Sucuk” Flavor: The spicy, garlicky notes of Turkish sucuk paired with melted kashar cheese create a savory flavor profile that is uniquely Mediterranean.
Budget-Friendly & Filling: Using simple pantry staples, you can feed six people a hearty, homemade meal for the price of one fast-food pizza.
💡 Expert Tips for Success
- Master the “Tacky” Dough: The biggest mistake in pizza making is adding too much flour. Your dough should be smooth but still slightly tacky to the touch. If it’s hard to handle, rub a little oil on your hands instead of adding more flour—this is the secret to a soft, bakery-style finish.
- The Oregano Rule: In Turkish home cooking, dried oregano (kekik) is the soul of the pizza sauce. Be generous with it! It’s what provides that nostalgic, savory aroma that defines authentic Tepsi Pizzası.
- Two-Stage Cheese Melt: For the ultimate “cheese pull,” don’t add all your cheese at once. Use a small amount as a base layer to “glue” your toppings in place, then add the remaining heavy layer in the last 5 minutes of baking. This ensures the cheese stays gooey and golden rather than turning rubbery.
- Preheat Your Tray: For a crispier bottom, place your empty baking tray in the oven while it preheats. Once hot, carefully transfer your rolled-out dough onto the parchment paper on the hot tray.
❄️ Storage and Reheating
Freezing: You can freeze fully baked slices for up to a month. Thaw in the fridge overnight and reheat using the skillet method for the best results.
Storage: This pizza stays delicious for up to 3 days when stored in an airtight container in the refrigerator.
The “Pizza for Breakfast” Classic: Turkish sheet pizza is famously good cold, but if you want it warm, skip the microwave!
Reheating: For a crust that tastes freshly baked, reheat your slices in a dry, non-stick skillet over medium-low heat for 3-4 minutes. Alternatively, an air fryer at 180°C (350°F) for 3 minutes will make the sucuk crispy and the cheese bubbly again.
🔄 Substitutions and Variations
- The Topping Mix: While sucuk and peppers are classic, you can add black olives, sliced mushrooms, or even thin rings of red onion for extra texture.
- Cheese Variations: If you can’t find Turkish Kaşar, a low-moisture Mozzarella mixed with a little bit of Gouda or mild Provolone works beautifully.
- Sauce Twist: For a deeper flavor, add a teaspoon of Turkish pepper paste (biber salçası) to your tomato sauce mixture. It adds a subtle, smoky heat that pairs perfectly with the sucuk.
- Vegetarian Option: Swap the sucuk for cubes of feta cheese and roasted eggplant for a delicious “Veggie Delight” version.
🍕 More Fast & Flavorful Favorites
If you love the comforting taste of homemade dough and savory toppings, you won’t want to miss these other star recipes from our collection:
Liquid Batter Gözleme: The 10-Minute Flatbread Hack
Quick & Flaky Puff Pastry Mini Pizzas (Milföy Pizza)
Homemade Adana Böreği: The Ultimate Cheesy Pan-Fried Pastry
Did you get that perfect pillowy rise? We want to see your massive pizza trays! Tag @mutfagimdalezzet on Instagram, follow our pizza boards on Pinterest, and subscribe to our YouTube channel for a step-by-step video on how to knead the perfect “tacky” dough.
Turkish-Style Homemade Sheet Pizza (Tepsi Pizzası)
Ingredients
- 2 cups Warm water
- 1 tbsp Granulated sugar
- 1 tbsp Active dry yeast
- 3 tbsp Vegetable oil (approx. 50ml)
- 5.5 cups All-purpose flour (Adjust for a soft, slightly sticky texture)
- 2 tbsp Tomato paste (Salça)
- 3-4 tbsp Vegetable oil
- 1 tsp Dried oregano
- 1 tbsp Water (As needed for a spreadable consistency)
- 2 cups Shredded Kashar cheese (or Mozzarella)
- ½ link Turkish Sucuk (sliced)
- 1 large Tomato (diced)
- 2 tbsp Green peppers (chopped)
- 1 tbsp Red capia pepper, chopped
- ½ cup Canned corn
Equipment
- Extra Large Baking Tray: To ensure you can feed the whole crowd in one go.
- Parchment Paper: Essential for a non-stick finish and easy cleanup.
- Rolling Pin: To get that even, tray-sized dough layer.
- Cheese Grater: For that generous double-layer of Kaşar.
Method
- Mix warm water, sugar, and yeast in a bowl. Wait 5 minutes until it becomes frothy.
- Incorporate the oil and flour gradually. Knead until the dough is smooth but still slightly tacky to the touch.
- Cover and let the dough double in size in a warm spot (approx. 1 hour).
- Lightly flour your surface. Roll the dough to fit your large baking tray and transfer it to parchment paper.
- Mix tomato paste, oil, oregano, and water. Spread it evenly over the dough.
- Sprinkle a small amount of cheese over the sauce to help the toppings stay in place.
- Evenly add the sucuk, peppers, tomatoes, and corn.
- Bake in a preheated oven at 200°C (400°F) for about 20 minutes.
- 5 minutes before finishing, add the remaining cheese and return to the oven until bubbly.
