PRETZEL CRUST PIZZA

26 Oct, 2014





INGREDIENTS :

  • 1⅓ cups warm water
  • 1 tablespoon active dry yeast
  • 2 tablespoons honey
  • 3½ cups all purpose flour
  • 1 teaspoon salt (regular fine table salt)
  • ⅓ cup baking soda
  • 1 tablespoon melted butter
  • coarse sea salt
  • 1 cup pizza sauce
  • 1 cup shredded cheese
  • pepperoni slices or other desired toppings



INSTRUCTIONS :
1 : 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)
2 : 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.
3 : 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.
4 : Divide dough into three equal portions and roll them out into three 8-inch discs.
5 : 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 5 6 : 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.
7 : 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.

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