Pretzel Crust Pizza Recipes

Steps:

• 1. DOUGH:
• 2. Add 1 1/2 cups warm water 110 - 115 degrees to bowl of stand mixer or med. size bowl if kneading by hand. Mix 2 tablespoons sugar into water, add 1 tablespoon instant rise yeast and give a quick whisk to combine it all. Let stand until bloomed about 5 mins.
• 3. After 5 minutes add 4 cups all purpose or bread flour to the yeast mixture add 1 teaspoon salt set stand mixer to #2 speed and let mix and knead for 5 minutes. If by hand mix until all is well combined and the knead by hand on a counter top for 5 good minutes. (you will have a soft but firm dough)
• 4. Spray a separate bowl with cooking spray (lightly) and place dough into it spray top of dough lightly with cooking spray. Cover with towel or plastic wrap and place in a warm draft free place (I have found over the years of baking bread that the Microwave is the BEST place! My oven has a proofing oven in it and I still use my microwave! Let it do it's thing for 30 minutes.
• 5. Remove dough from bowl onto an ungreased pizza pan and roll as close to edges as you can get. Press the dough towards the outside to form the thick pretzel crust. When happy with the dough on the pizza pan just sit to the side to rest for 10 minutes with out covering it.
• 6. TOPPINGS
• 7. In a bowl add all the cheese sauce and 4 oz of the cheddar cheese shreds and combine.
• 8. Spread the cheese mix over the crust all the way to the edge.
• 9. Sprinkle the remaining cheese on top of the mixture and top with as much or little pepperoni that you like.
• 10. Mix 1/2 cup warm water and 1/8 cup baking soda together until the baking soda is dissolved. Once it is brush all the edge crust with it and wait a minute and do it again and again!
• 11. Sprinkle with as little or as much coarse salt that you like.
• 12. Bake in oven at 425 degree for 18 - 20 minutes until the crust is really nice and dark brown and all the cheese is bubbly and nice!
• 13. Remove from oven to a wire rack to cool
• 14. Melt 4 tablespoons butter and brush it all on the crust.
• 15. Cool for at least 10 minutes to set the cheese sauce and ENJOY!!

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.

Steps:

• Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
• Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
• Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
• Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
• Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking.
• Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
• Transfer to a rack to cool a bit.

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.