Pretzel Crust Pizza
Chewy pretzel-crust pizza is all the rage! This recipe is very easy to make and makes better-than-delivery pizza you'll make again and again. Warning: you may never go back to traditional pizza crust after trying this!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
- 1 1/3 cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 1/2 cups all purpose flour
- 1 teaspoon salt (regular fine table salt)
- 1/3 cup baking soda
- 1 tablespoon melted butter
- coarse sea salt
- 1 cup pizza sauce
- 1 cup shredded cheese
- pepperoni slices or other desired toppings
Combine warm water, yeast, and honey and stir to mix. Allow to rest for 5 minutes. (If possible, prepare this recipe using a stand mixer)
Add flour and 1 teaspoon salt to yeast mixture. Mix until a dough forms. Knead for 5 minutes until dough is smooth and tacky but not too sticky. (If using a stand mixer, use the dough hook to mix and knead dough). Remove dough from bowl and allow to rest on a well-floured surface for 10 minutes.
Fill a stock pot (the largest pot you have, at least 10 inches wide) with about 2-3 inches of water. Bring to a boil. Add baking soda - careful, it will bubble and rise. Reduce water to a simmer.
Divide dough into three equal portions and roll them out into three 8-inch discs.
Gently drop one dough disc into the simmering water. Allow to boil for 30-40 seconds. Use slotted spoons or slotted spatulas to carefully lift dough from the pot and transfer to a paper-towel lined cooling rack (a plate will also work). Repeat with remaining two dough discs.
Transfer dough discs to a greased baking sheet (you may need to use more than one baking sheet to fit them all). Brush with melted butter. Sprinkle with coarse sea salt.
Bake for 10 minutes at 420. After 10 minutes, top crusts with pizza sauce, cheese, and pepperoni or any other toppings you want. Bake for 10-15 minutes more until cheese is melty and crust is lightly browned. Serve immediately.