You will try them once, but you will love them forever! Using our Classic pizza dough with Honey Mustard Sauce
If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.
Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.
1. Preheat oven to 400°F.
2. Bring 4 cups of water to a boil in a medium pot. Slowly add 1/2 cup baking soda, being careful to avoid boiling over.
3. Unroll refrigerated Classic Pizza Dough and place with parchment paper onto baking tray. Cut dough with pizza cutter length-wise into 1-in. strips.
4. Cut hot dogs in half and wrap each piece with a strip of dough. Pinch the ends of the dough strips to seal it.
5. Using a slotted spoon, dip pretzel dogs into the boiling baking soda water for 20 seconds. Remove to a paper towel to dry.
6. Place pretzel bites back onto parchment-lined baking sheet and brush with egg wash. Top with your choice of pretzel salt, sesame seeds or poppy seeds.
7. Bake for 13-15 minutes until golden brown. Take out of oven, and insert wooden skewer into cut end.
8. Combine mustard, honey and optional hot sauce in small bowl and serve as side dish for dipping.