Go Back
Homemade Pretzel Crust Pizza photo
Print Recipe Save it for later

Pretzel Crust Pizza

This Pretzel Crust Pizza is a game-changer! Enjoy a delightful blend of chewy pretzel crust topped with gooey cheese and savory toppings.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 cup warm water
  • 1 tablespoon active dry yeast
  • 1 pinch sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 to 2 cups all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon flour (for dusting)
  • 1/2 cup milk
  • 1/2 teaspoon salt (for the sauce)
  • 1 pinch pepper
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 teaspoon hot sauce (optional)
  • 1 cup warm water (for the baking soda solution)
  • 1 tablespoon baking soda
  • 1 teaspoon pretzel salt or coarse salt
  • 1 pound mozzarella cheese, shredded
  • 4 ounces pepperoni

Instructions

  • In a mixing bowl, combine 1 cup of warm water, 1 tablespoon of active dry yeast, and a pinch of sugar. Let it sit for about 5 to 10 minutes until it becomes frothy.
  • Once your yeast mixture is ready, add 1 tablespoon of olive oil and 1 teaspoon of salt. Gradually incorporate 1 to 2 cups of all-purpose flour, mixing until a soft dough forms.
  • Turn the dough out onto a floured surface and knead for about 5 to 7 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour.
  • While the dough is rising, preheat your oven to 425°F (220°C). In a separate bowl, combine 1 cup of warm water with 1 tablespoon of baking soda.
  • Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a large circle, about 12 inches in diameter.
  • Carefully dip the rolled-out dough into the baking soda solution for about 30 seconds. Remove the dough from the bath and let any excess liquid drip off.
  • Sprinkle the top of the dough with 1 teaspoon of pretzel salt or coarse salt, ensuring even coverage.
  • Bake the crust in the preheated oven for about 10 minutes, or until it starts to turn golden brown.
  • While the crust is baking, melt 1 tablespoon of butter in a saucepan over medium heat. Add 1/2 cup of milk, 1/2 teaspoon of salt, and a pinch of pepper, stirring to combine.
  • After the crust has pre-baked, remove it from the oven. Spread the cheese sauce over the surface of the crust. Top with 1 pound of shredded mozzarella cheese and distribute 4 ounces of pepperoni evenly over the top.
  • Return the assembled pizza to the oven and bake for an additional 15 to 20 minutes, or until the cheese is bubbly and golden brown.
  • Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve warm.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Oven mitts

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To rewarm, place slices in the oven at 350°F (175°C) for about 10 minutes.
  • For a gluten-free option, use a 1:1 gluten-free flour blend.