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

FAQs

Is soft pretzel dough the same as pizza dough? ›

Pretzel doughs are typically made with 40 to 45% dough absorption, while pizza doughs are typically made with around 55% dough absorption. Dough absorption is the amount of water added to the dough expressed as a percentage of the flour weight. Check out the RECIPE BANK for some dough formulas and procedures.

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.

Over-kneading the dough

Over-kneading the pretzel dough is actually quite easy to do, which is why it's such a common problem for people. Unfortunately, working the dough too much ruins the texture by making it tough or sticky.

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.

The chew in dough comes from the flour used to prepare it. Bread flour contains higher protein content than all-purpose flour which gives pizza crust its chew.

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.

Soft pretzels are large and have a chewy texture. They're usually served individually and are commonly sold at concession stands, restaurants, and bakeries. Meanwhile, hard pretzels are small and crunchy and can be eaten by the handful, depending on their shape.

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).

Deep-Dish Pizza: A Puffy and Toasty Crust

Similar to the Chicago-style pizza, the deep-dish pizza also features a thick buttery crust. However, the deep-dish crust is typically lighter and airier than its Chicago counterpart.

The higher the protein content of a flour, the more gluten can be developed when hydrated. Plus, a higher protein content means more moisture can be absorbed. Together, a higher protein flour retains more moisture and creates more gluten—aka it's more elastic and chewy.

Why do you boil pretzel dough before baking? ›

The answer lies in a brief dip in an alkaline water bath before baking. 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.

If your dough is too cold, the gluten will tighten up and make it harder to stretch out. Always let your dough come up to room temperature before stretching it out.

The Flavor of Now menu includes 10 incredible, all-new crust flavors like Honey Sriracha, Salted Pretzel and Ginger Boom Boom, six signature sauces like Premium Crushed Tomato and Buffalo, new premium ingredients like Salami, Fresh Spinach and Peruvian Cherry Peppers and delicious drizzles like Balsamic.

Pretzel Crust Pizza Tips

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

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.

While both traditionally are dipped in a water bath before baking, pretzels are made with a bath of food-grade lye or baking soda, while bagels are bathed in water mixed with honey or sugar.

The main difference is that pizza dough is often made with a higher protein flour (bread flour is perfect). Bread dough can also be made with bread flour (of course) but some types of bread dough are better made with a lower protein flour like all purpose flour.

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.