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1
In a bowl, combine warm water, yeast, and sugar and stir to mix.
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2
Allow to rest for 5 minutes until it starts to foam.
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3
Add flour and 1 teaspoon salt to yeast mixture.
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4
Mix until a dough forms.
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5
Knead for 5 minutes until dough is smooth and tacky but not too sticky.
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6
Remove dough from bowl and allow to rest on a well-floured surface for 10 minutes.
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7
Fill a stock pot (the largest pot you have, at least 10 inches wide) with about 2 to 3 inches of water.
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8
Bring to a boil.
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9
Add baking sodacareful, it will bubble and rise.
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10
Reduce water to a simmer.
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11
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.
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12
Gently drop one dough disc into the simmering water.
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13
Allow to boil for 3040 seconds.
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14
Use slotted spoons or slotted spatulas to carefully lift dough from the pot and transfer to a paper-towel lined plate.
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15
Repeat with remaining discs.
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16
Transfer dough discs to a lined baking sheet.
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17
I did two at a time.
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18
Brush with melted butter.
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19
Sprinkle with coarse sea salt.
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20
Bake for 10 minutes at 420 degrees F. After 10 minutes, top crusts with pizza sauce, cheese, and any other toppings you want.
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21
Bake for 1015 minutes more until cheese is melty and crust is browned.
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22
Serve immediately.
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23
Pretzel pizza dough recipe from Creme de la Crumb.
