Pretzel Crust Pizza Recipes

PRETZEL CRUST PIZZA

Steps:

• Prepare pretzel dough up to the point of rolling out the pretzels.
• Brush your skillet with ½ tsp oil and set it in the oven while it preheats to 425 degrees F.
• Roll out a circle of pretzel dough to fit your skillet*. Bake pretzel crust for 5 minutes without toppings.
• Spread pretzel crust with sauce, cheese and pepperoni. Bake another 10 minutes until crust is golden and toppings are warmed through.
• Brush the crust with additional melted, salted butter and sprinkle with sesame seeds if desired

PRETZEL CRUST PIZZA

Steps:

• In a small glass container empty in package of yeast and 2 tablespoons of the brown sugar.
• Warm ¼ cup milk to 110 degrees and pour over mixture.
• Lightly stir and set aside for 10 minutes to activate.
• Meanwhile, in a stand mixer or bowl, add flour, remaining 2 tablespoons of brown sugar, and 1 teaspoon kosher salt.
• Stir well with a fork.
• When yeast has activated add to flour mixture and add 2 tablespoons of melted butter.
• Attach the dough hook.
• Warm 1 cup milk to 100 degrees or what feels like warm bathwater when you put a finger in.
• Pour in ½ of milk and turn mixture on low.
• Slowly add the remaining milk as the dough mixes. You may not need all of the milk.
• You want the dough to pull away from the sides and not have dry mixture in the bottom of the bowl.
• If you added all the milk you may need to add more in tiny increments until you get the desired consistency. If the dough looks too wet add small increments of flour.
• Let the dough knead on low for about 6 minutes, rotating the dough off the hook after 3 minutes and turning opposite end down to evenly knead the dough.
• You can knead the dough by hand as well.
• When the dough looks smooth and doesn't stick to your fingers it's ready to be transferred to a glass or ceramic bowl to rise.
• Melt the remaining 3 tablespoons of butter and lightly cover your dough in butter so it doesn't dry out or stick to bowl. Cover with a warm towel and place in a warm area free of drafts.
• Preheat oven to 425 and place baking stones on top and bottom rack if you own them. Otherwise just preheat as normal.
• After your dough rises for an hour, lightly punch down.
• Measure total weight of dough on a kitchen scale or eyeball it and evenly divide into 4 pieces of dough.
• You may need some light flour for dusting, but mine wasn't tacky or sticky and I didn't need extra flour for rolling.
• Meanwhile, place a large stock pot or soup pot filled with water on stove and bring to a boil.
• On a piece of parchment paper bigger than 7", roll the dough out to 7" in diameter. Continue rolling remaining dough separately on parchment paper.
• Water should be boiling at this point.
• Turn the water down to a medium simmer and slowly pour in the ⅓ cup baking soda. It will sizzle and bubble so be extremely careful.Pour a little at a time.
• Carefully drop one 7" pie crust in the pot and let simmer for each side 25 seconds. Remove and place on paper towel to drain and slightly cool. Pat any excess water off.
• Continue as above with remaining dough discs.
• Take remainder of melted butter and brush on the top of the dough and edges only.
• Sprinkle the edges lightly with sea salt or pretzel salt.
• Place in 425 degree oven and place two discs on each stone and bake for roughly 10 minutes, rotating stones on top and bottom oven shelf halfway through.
• When dough is between a golden and dark brown (not burnt) remove stones from the oven.
• Remove pretzel crusts from the stone so they don't continue to bake.
• Turn oven down to 350 degrees.
• Add sauce and assemble toppings on crust.
• Place all four pizzas back in oven on top oven shelf. No pan needed.
• Continue to cook about 5-6 minutes until the cheese begins to melt.
• The last few minutes turn the oven to broil to crisp up your pepperoni and toppings. Keep a watchful eye on the pizza so as not to burn.
• Remove, slice and enjoy.

PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

PRETZEL CRUST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly coat 3 baking sheets with cooking spray.
• Place warm water into a measuring cup and stir in sugar to dissolve. Stir in yeast and set aside until foamy, about 10 minutes.
• Place flour, olive oil, and salt into a large bowl and stir to combine. Mix in yeast mixture and beat with an electric mixer until smooth, about 5 minutes.
• Turn dough out onto a lightly floured surface and divide into 3 equal portions. Roll each portion into an 8-inch disc and place on the prepared baking sheets. Let rest for 10 minutes.
• Heat at least 3 inches of water in a wide, deep pot over high heat; bring to a boil. Add baking soda slowly and carefully into the water, as this will foam and rise. Reduce heat to medium, and add 1 dough disc to the pot; cook for 30 to 40 seconds. Remove disc using 2 spatulas or slotted spoons and transfer back to the baking sheet. Repeat with remaining discs. Gently blot discs with paper towels to remove any excess water. Brush lightly with butter and sprinkle with kosher salt.
• Bake crusts in the preheated oven until golden, about 10 minutes. Remove from the oven; add pizza sauce and mozzarella cheese to each crust.
• Return pizzas to the oven and bake until cheese has melted and is golden, 10 to 15 minutes.

PRETZEL FRUIT PIZZA

Steps:

• Preheat oven to 375°. In a large bowl, mix crushed pretzels and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a 14-in. pizza pan. Bake 8-10 minutes or until set. Cool on a wire rack; refrigerate 30 minutes. , In a large bowl, mix milk, lime juice and lime zest. Fold in whipped topping; spread over crust. Refrigerate until cold. Just before serving, top with fruit.

COPYCAT LITTLE CAESAR'S PRETZEL CRUST PIZZA

Steps:

• In a stand mixer, stir together warm water, sugar and yeast; let stand until foamy, 4-5 minutes. Add flour and 1 teaspoon table salt. Using a dough hook, mix on low speed until dough comes together, 1-2 minutes. Increase speed to medium and mix for an additional 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Punch down dough; press into a 12-in. circle onto an ungreased 14-in. pizza pan. Let stand 10 minutes. Stir together hot water and baking soda; brush mixture over outer 1-in. Let stand 5 minutes; repeat. Sprinkle coarse salt over edge. , Spread queso dip over inside of crust. Top with cheese and pepperoni. Bake until crust is golden brown and cheese is melted, 16-18 minutes. Brush crust with melted butter before serving.