Pretzel Crust Pizza Food

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 PIZZA DOUGH

Steps:

• Using a countertop mixer with the dough hook attached, combine all of the dough ingredients (flour, salt, brown sugar, yeast, and warm water). Mix on medium speed for 6 minutes.
• Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes.
• Meanwhile, prepare the Baking Soda Solution by combining the boiling water with the baking soda. Mix until baking soda is fully dissolved, and set aside to cool.
• Once risen, transfer dough to a well-floured countertop. Press it into a large square and then fold dough over itself several times like an envelope. Allow dough to rest uncovered for 5 minutes.
• Preheat oven to 450°F.
• Using a rolling pin, shape the dough into a large (15-16") circle. Spray a piece of parchment paper with non-stick baking spray. Generously dust the top of the parchment with cornmeal. Place the pizza dough on top of the cornmeal-dusted parchment paper. (Note: It is very important to spray and dust the paper with cornmeal. Otherwise, the crust will become stuck to the paper once baked!)
• Add the pizza sauce, mozzarella cheese and favorite pizza toppings.
• Brush the top of the crust with the Baking Soda Solution. (Note: Use caution to keep Baking Soda Solution from dripping down and touching the parchment paper. If it does, the crust will stick to the paper as it bakes.)
• Sprinkle the coarse salt evenly around the crust.
• Bake at 450°F for 11-13 minutes, or until cheese has fully melted and crust is golden brown.
• Remove pizza from oven and brush crust with melted butter (optional).

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.

EASY PIZZA DOUGH PRETZEL BITES

Steps:

• For the creamy mustard dip: Stir together the mustard, sour cream and honey. Season with salt. Transfer to a small serving bowl and refrigerate until ready to serve.
• For the pretzel bites: Preheat the oven to 425 degrees F. Line a tray with paper towels.
• Bring 3 quarts water to a boil in a large pot. Divide the pizza dough into four pieces and roll each piece into a rope about 3/4-inch in diameter. Cut each rope into approximately 1-inch long segments.
• When the water comes to a boil, add the baking soda and stir to combine. Add half of the dough to the water and boil for about 45 seconds. Transfer the boiled dough to the paper towels. Repeat with the remaining dough. Lightly pat the dough with a paper towel to dab off some of the foamy water.
• Line a baking sheet with parchment paper. Beat the egg with 1 1/2 tablespoons water in a small bowl.
• Dip each dough bite into the egg wash, letting the excess drip off, then place it on the prepared baking sheet, leaving about 1 inch of space between each. Sprinkle the tops of the bites lightly with salt and bake until deep golden brown all over, 13 to 15 minutes.
• Serve warm with the creamy mustard dip.

SOFT PIZZA PRETZELS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
• Cut the pizza dough widthwise into 8 strips. Using your palms, roll each strip against the counter to create an even log about 18 inches long. Fold the log into the shape of a pretzel, twisting the ends together at the center. Repeat with the remaining strips of dough.
• In a large mixing bowl, combine the baking soda with 2 cups warm water. Using a slotted spatula, lower a pretzel into the baking soda solution and lift out, allowing any excess to drip off. Slide the pretzel onto the baking sheet. Repeat with remaining pretzels.
• In a small bowl, combine the Parmesan, oregano, sesame seeds, garlic powder, salt and red pepper flakes. Sprinkle generously over the pretzels.
• Bake the pretzels until deeply golden brown, 18 to 20 minutes. Garnish with additional Parmesan and serve warm with marinara sauce for dunking.

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.

PIZZA DOUGH PRETZELS

Steps:

• Preheat oven to 350 degrees.
• Unroll pizza crust on a smooth floured surface. Take a rolling pin and roll out the dough until it is a 16 by 10 inch rectangle.
• Using a pizza cutter cut the dough into 10 1 inch sticks.
• Take one strip at a time and place on a cookie sheet.
• Form the strip into a U shape.
• Twist the ends once, then flip to the bottom of the U form a pretzel shape.
• Beat your egg to make an egg white.
• Brush each pretzel top with the eggwhite.
• Sprinkle your topings onto the pretzels.
• Place in the oven for approximately 15 minutes.

PRETZEL CRUST

Steps:

• Preheat oven to 350°.
• Crush pretzels in a blender.
• Add sugar and butter and Mix well.
• Press into a 9 inch pie plate.
• Bake at 350° for 8 minutes and cool.
• Add desired filling.

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.