My friend Justin posted a video several months ago making a pretzel pizza. Huh.
The premise is much like making pretzels, you dip the pizza dough in a baking soda bath.
Why do you need baking soda to make pretzels?
The short answer is that it starts to cook the dough before it goes into the oven and it also provides a chewy, yet crisp crust. The best of both worlds.
Justin made a vegan pizza dough, while I used my beloved skinny pizza dough.
- 5 ounces of skinny pizza dough (just google my bizzy kitchen skinny pizza dough – it will pop up!)
- 1/4 cup pizza sauce (I used Mid’s)
- 1 tablespoon real bacon bits
- 32 grams of mozzarella cheese
- Italian seasoning
- kosher salt
- For the pretzel:
- Pot of water (I use a shallow skillet)
- 1 tablespoon baking soda
- Roll out dough into a circle and place on parchment paper.
- Bring the water to a boil, add the baking soda and using the parchment paper, dip the dough into the water. I use a ladle to put the water on top of the dough. This only takes two minutes.
- Drain any excess water off the dough, place on clean parchment paper.
- Add desired toppings. Sprinkle the outside of the dough with kosher salt. Bake at 500 for 8-9 minutes.
I use a baking steel, so I can cook my pizza at 500 degrees. If you don’t have one, use a sturdy baking sheet like a jelly roll pan. Those can go to 450 degrees. Just preheat the pan for 30 minutes AFTER it reaches 450 degrees. That way the pizza starts to cook from the bottom and the top at the same time.
Let Justin or I know if you made this! We’d love to see your creations!