Try this Pretzel Pizza recipe, or contribute your own.
- Carbohydrate 6.55914000518279 g
- Cholesterol 397.25333345308 mg
- Fat 58.680040029787 g
- Fiber 0.0176666666666667 g
- Protein 69.5183667120582 g
- Saturated Fat 30.1770066855904 g
- Serving Size 1 1 recipe (1644g)
- Sodium 12651.1426778937 mg
- Sugar 6.54147333851612 g
- Trans Fat 6.23914000154173 g
- Calories 841 calories
Step-by-step
- Preheat the oven to 425 degrees F.
- Place the warm water (not too hold, but a little warmer than room temperature) in a large bowl and add the yeast. Stir with a spoon until the yeast is mostly dissolved, for about a minute (some clumps may remain).
- Add the salt and sugar then stir for an additional 30 seconds.
- Add 3 cups of flour, one cup at a time, mixing with a sturdy wooden spoon until the dough is thick and sticky. Add an additional ¾ cup of flour and stir, until the dough is no longer sticky. Add more flour if needed. Poke the dough, if it bounces back, it's ready to knead.
- Turn out onto a lightly floured surface and knead the dough for about 3 minutes.
- Roll the dough out into a thin 15 inch diameter circle and place on pizza pan or pizza stone.
- Brush the edges of the pizza crust with the lightly beaten egg, then sprinkle with the crust with the coarse salt.
- Spread the nacho cheese in the center of the pizza, leaving the edge of the crust clear. Top with the shredded mozzarella cheese and sliced pepperoni.
- Bake the pizza for 12 to 15 minutes or until the center of the pizza is bubbly and the crust is a golden brown. Let cool for just a few minutes before slicing. Enjoy!
Yeast Activation and Water Temperature
Water measured precisely between 105 and 110 degrees Fahrenheit guarantees active yeast without thermal shock. Pouring liquid directly onto dry active yeast without checking the thermometer often results in dead cultures and dense, flat dough that refuses to rise during the initial mix. Stirring the mixture for exactly one full minute disperses the granules evenly before the salt and sugar enter the bowl.
Flour Ratios and Kneading Mechanics
Adding three cups of all-purpose flour initially builds the primary gluten network, while the remaining three-quarters of a cup must be incorporated gradually to absorb excess moisture until the surface no longer clings to your knuckles. Kneading this stiff dough for three minutes develops the structural elasticity required to roll a fifteen-inch circle without tearing. Poking the center serves as a reliable doneness test; if the indentation springs back immediately, the internal protein bonds are sufficiently aligned.
Baking Dynamics and Cheese Selection
Preheating the oven to 425 degrees Fahrenheit provides the intense radiant heat needed to brown the egg-washed crust quickly before the interior dries out. Jarred queso provides a shortcut for moisture and salt, but grating fresh block mozzarella instead of using pre-shredded varieties prevents the anti-caking cellulose powders from altering the melt consistency during the twelve to fifteen minute bake.
