Name: Copycat Little Caesar’s Pretzel Crust Pizza
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1-1/2 cups warm water (110° to 115°) -; 2 tablespoons sugar -; 1 tablespoon active dry yeast -; 4 cups all-purpose flour -; 1 teaspoon salt -; 1/2 cup hot water -; 2 tablespoons baking soda -; 1/4 teaspoon pretzel or coarse salt -; PIZZA: -; 1/2 cup salsa con queso dip, such as Tostitos -; 2 cups shredded Mexican cheese blend -; 1/2 cup sliced pepperoni -; 1 tablespoon butter, melted -

Copycat Little Caesar’s Pretzel Crust Pizza

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Little Caesar’s Pretzel Crust Pizza

1. 1-1/2 cups warm water (110° to 115°) -

2. 2 tablespoons sugar -

3. 1 tablespoon active dry yeast -

4. 4 cups all-purpose flour -

5. 1 teaspoon salt -

6. 1/2 cup hot water -

7. 2 tablespoons baking soda -

8. 1/4 teaspoon pretzel or coarse salt -

9. PIZZA: -

10. 1/2 cup salsa con queso dip, such as Tostitos -

11. 2 cups shredded Mexican cheese blend -

12. 1/2 cup sliced pepperoni -

13. 1 tablespoon butter, melted -

How to cook deliciously - Copycat Little Caesar’s Pretzel Crust Pizza

1. Stage

In a stand mixer, dissolve the yeast and sugar in the warm water (about 110° to 115°F). Let the mixture stand until it’s frothy and bubbling, about five minutes. Editor's Tip: When yeast activates, it will bubble up into a tan foam. If your yeast does not do that, it’s not activated properly. Do not use it, or your bread won’t rise! Discard the mixture, and make sure your yeast hasn’t expired.

2. Stage

Add the all-purpose flour and 1 teaspoon table salt to the yeast mixture. Using a dough hook, knead everything together on low speed just until the dough comes together, one to two minutes. Increase the speed to medium, and knead for five more minutes.

3. Stage

Place the dough in a bowl that’s greased with olive oil, turning the dough once in the bowl to grease the top of the dough. Cover the bowl with a clean tea towel, and let the dough rise in a warm place until it has doubled in size, about 45 minutes.

4. Stage

Preheat the oven to 425°F. Punch down the dough, and press it into a 12-inch circle onto an ungreased 14-inch pizza pan. Let it stand 10 minutes. Editor’s Tip: One of our favorite homemade pizza tips is not using a rolling pin to roll out the dough. The rolling pin will push out way too much air, resulting in a paper-thin crust.

5. Stage

In a small bowl, carefully whisk together the hot water and baking soda until the baking soda is completely dissolved. Immediately brush the mixture over the outer 1 inch of the pizza dough (where the crust will be). Let the dough stand for five minutes, then repeat the process once. Sprinkle the coarse salt over outer edge.

6. Stage

Spread the queso dip on top of the dough, staying inside the crust. Sprinkle with cheese, and arrange the pepperoni on top. Editor's Tip: Don’t use too much sauce or too many toppings. Too much can make your pizza soggy and wet. You should still be able to see some of the dough after spooning on the sauce. As for the cheese, only use at most 1 cup.

7. Stage

Bake the pizza until the crust is dark golden brown (the color of a soft pretzel!) and the cheese is melted, 16 to 18 minutes. Gently brush the crust with melted butter before serving, being careful to not knock off any salt.