Soft and Chewy Pretzel Crust Pizza - The Recipe Rebel (2024)

FAQs

Is soft pretzel dough the same as pizza dough? ›

Are pretzel dough and pizza dough the same? Though pizza dough and pretzel dough aren't identical—the former is a bit wetter—they are made from the same basic ingredients and, when boiled in water & baking soda bath before baking, pizza dough will get you very close.

The Little Caesar's pretzel crust pizza was one of those things. It has become a cult classic and is coveted by many.

The large pie has a butter-flavored pretzel crust — without the need for two liquefied liters' worth — and is topped with a cheddar cheese sauce, mozzarella and Muenster cheese, and pepperoni. It's also available in a stuffed crust version, or you can swap the cheddar sauce for a tomato-based pizza sauce.

The crust may be crispy when it comes out of the oven, but it very quickly loses any crispness and becomes tough and chewy as the retained moisture in the poorly baked portion of the dough begins to migrate throughout the entire bottom of the crust.

Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.

How is a pretzel different from bread? A lot of people wonder how a soft pretzel is different from bread! The answer is that the dough is boiled before it is baked! Boiling the dough in the baking soda & water bath is the step in this recipe that gives this Homemade Pretzel Bread it's pretzel-y identity!

Starting January 28, HOT-N-READY Pretzel Crust Pizza is available from 4:00-8:00 p.m. Customers can also order ahead and pre-pay via the Little Caesars app, then conveniently collect the order using Pizza Portal™ pickup (the Little Caesars heated, self-service mobile order pickup station).

Greek Style Pizza

Greek pizza, trendy in the New England states, features a thick and chewy crust cooked in shallow, oiled pans, resulting in a nearly deep-fried bottom. While this style has a crust that is puffier and chewier than thin crust pizzas, it's not quite as thick as a deep-dish or Sicilian crust.

DETROIT, March 27, 2023 /PRNewswire/ -- Little Caesars is bringing back the much-loved Pretzel Crust Pizza to its U.S. restaurants after having some fun by announcing the controversial Corncob Crust.

Mozzarella. Perhaps the most well-known and popular pizza topping of all-time, Mozzarella is cherished for its near perfect consistency and straightforward flavour. As a tasty browned top, flavours are mild and fresh with a creamy consistency that is sure to leave you wanting more.

Why is my pretzel dough not stretchy? ›

Gluten is what makes dough elastic and stretchy. If your gluten hasn't developed enough, it will remain too tight and your dough will want to spring back into its original shape. Pizza dough needs flour with a high protein content in order to develop gluten.

This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.

Save time by swapping your regular pizza dough for simple substitutes. Our alternative bases include pitta bread, naan, puff pastry, wraps and polenta. Whether you're short of flour or don't have time to make a pizza base, we've compiled 10 simple shortcuts using shop-bought substitutes.

The difference between the two is ingredients. In bread-style pizza dough, yeast is the leavener. In biscuit dough, it's baking soda and/or baking powder. There's butter in biscuit dough, and olive oil in pizza dough.

The water-to-flour ratio in pizza dough is also different from that of bread dough, with more water being used for a softer and more pliable crust. This allows for the dough to be stretched and shaped into a thin, round crust that is then topped with sauce, cheese, and other toppings before being baked in a hot oven.

Flours that are formulated for pizza recipes – like Belvario flours – are typically made with hard wheat (either bleached or unbleached, depending on the variety), which contains high levels of protein. The higher a flour's protein content, the more gluten it produces, and the stronger the dough's structure will be.