Pretzel Pizza Crust

To make the dough: In a large bowl or the bowl of a stand mixer, combine the ingredients using a spoon, spatula, or the flat beater attachment. The dough will look a little dry at first but will become soft and somewhat cohesive as you stir. It’s OK if it looks slightly rough at this stage. Knead, by hand on a lightly floured surface or with the dough hook of the mixer, for 3 to 4 minutes, or until the dough is smooth and bouncy.  

Cover the dough and set it aside for 1 hour to rise. The dough will become puffy and double in bulk. Meanwhile, place a baking stone or steel on the center rack of your oven and preheat it to 475°F. 

To make the glaze: In a small bowl, combine the glaze packet with the water. Set aside.  

Transfer the dough to a lightly floured work surface and gently deflate it. Use a bench knife or sharp knife to divide it in half (about 340g per piece). Shape each piece a loose round. Cover and let them rest for 10 minutes.  

Generously flour a wooden peel, rubbing flour into the board to completely coat it. If you only have a metal peel or if you’re new to making homemade pizza, place a piece of parchment on the peel instead of flour. If you don't have a peel, place a piece of parchment on the back of an overturned baking sheet.

Working with one piece at a time, shape the dough into a pizza: Use your fingertips to gently depress the dough, being careful not to touch the outer edge of the crust. Lift the pizza from the surface and use your knuckles to gently stretch the dough into a 12" circle. If your dough is difficult to stretch, let it rest on a floured surface for 5 to 10 minutes to allow the gluten to relax before attempting to stretch it again. (If the dough is at all sticky, sprinkle it with more flour.)

Move the dough to the floured peel (or sheet of parchment) and adjust it so that none is hanging off the edge. If you're using parchment, trim the excess around the dough to prevent it from burning. To be safe we recommend trimming the paper flush with the dough, especially if your parchment's heat rating is below 500°F, as many are. 

Generously brush the edge of the crust with a generous tablespoon (about 20g) of the glaze mixture and lightly sprinkle with pretzel salt. 

Lightly sauce the dough, then top with the cheese of your choice. Add additional toppings as desired. 

If you're using a wooden peel, jiggle the uncooked pizza back and forth until it moves easily on the peel before quickly transferring it to the steel or stone. If you're using parchment, gently slide the pizza and parchment onto the steel or stone. (The parchment will blacken around any exposed edges but remain intact under the pizza.)

Bake the pretzel pizza for 10 to 12 minutes, or until the crust is well browned and the cheese is bubbling. 

Repeat steps 6 through 11 for the remaining piece of dough. (There will be about 1 1/2 tablespoons of leftover pretzel glaze; that’s OK. Discard it.)  

Storage information: Pretzel pizza is best enjoyed fresh from the oven but can be stored, covered, in the refrigerator for up to 3 days. Slices can be reheated in a 300°F oven for 5 to 10 minutes or until warm.