Thin & Crispy Pretzel Crust Pizza

In a bowl, combine warm water, yeast, and sugar and stir to mix. Allow to rest for 5 minutes until it starts to foam.

Add flour and 1 teaspoon salt to yeast mixture. Mix until a dough forms. Knead for 5 minutes until dough is smooth and tacky but not too sticky. Remove dough from bowl and allow to rest on a well-floured surface for 10 minutes.

Fill a stock pot (the largest pot you have, at least 10 inches wide) with about 2 to 3 inches of water. Bring to a boil. Add baking soda—careful, it will bubble and rise. Reduce water to a simmer.

Divide dough into 4 equal portions if making thin crust (or divide in 3 portions for a thicker crust pizza) and roll them out into 8-inch discs.

Gently drop one dough disc into the simmering water. Allow to boil for 30–40 seconds. Use slotted spoons or slotted spatulas to carefully lift dough from the pot and transfer to a paper-towel lined plate. Repeat with remaining discs.

Transfer dough discs to a lined baking sheet. I did two at a time. Brush with melted butter. Sprinkle with coarse sea salt.

Bake for 10 minutes at 420ºF. After 10 minutes, top crusts with pizza sauce, cheese, and any other toppings you want. Bake for 10–15 minutes more until cheese is melty and crust is browned. Serve immediately.

Pretzel pizza dough recipe from Creme de la Crumb.