Once the crust is a deep golden brown, remove from the oven. Place the pan at the front of the oven and bake for 4-5 minutes, making sure to turn the pizza regularly for an even cook. Generously brush the alkaline solution around the exterior of the crust, this will give the pizza it’s pretzel quality! Finish with a sprinkle of kosher salt around the exterior of your crust, to taste. Try to avoid overloading your pizza with sauce or cheese, less is more! Top with chicken and a few dollops of cold beer cheese. Using a large spoon or ladle, spread a thin layer of BBQ sauce on the base. Stretch your dough and place in the pan – if the stretched dough is slightly larger than the pan, fold the edges over the pan to make a thicker crust around the exterior, pinching the excess down. With your fingers, lightly grease your pizza pan with olive oil. Stir the baking soda into the warm water and place to one side. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer. Aim for 218☌ (425☏) on the stone baking board inside. Once your dough and cheese are ready, fire up your Ooni pizza oven. Once all the cheese is melted and your sauce is smooth, pour the mixture into a shallow bowl and leave to set in the fridge. Add the cheese little by little as you continue to stir. Add the heavy cream, beer, mustard, and mix well. Melt the butter in a saucepan over medium, and add the flour. If you’d prefer to use plain cheddar on top of your pizza instead of making beer cheese, you can skip this step. You’ll need to start this at least two hours before you’re ready to cook. The customers love the pizzas with the most labor to make. Also the smokehouse pizza wont be returning havent heard about this pizza since it left the menu in 2017. You can freeze any leftover dough to use at a later date. Pretzel Crust returns every 2 years so it should be back sometime next year spring time sadly. Cover, and leave to rise for another 20-40 minutes, or until doubled in size.
Shape and place each ball into a separate bowl/tray. When the dough is doubled in size, divide into 4 equal pieces. Cover the bowl with plastic wrap and leave to rise in a warm place for 6-8 hours, or until doubled in size. Mix on a low speed until fully combined, and continue mixing for 5-10 minutes, until the dough has become firm and stretchy. Attach the dough hook and add the flour and salt. In the mixing bowl of a stand mixer, mix together the warm water and yeast. You’ll need to start this recipe in advance, beginning at least 8 hours before you want to cook the pretzel pizza. This pizza is knot to be missed!Ģ80g (10oz) shredded or cubed sharp cheddar cheeseĦ-8 thin slices of pre-cooked chicken breast (per pizza) If you’d rather use plain cheddar, it’s just as good. Thanks to the genius of Ooni ambassador Josh Tahan, you can enjoy the best of both worlds – a salty, pretzel crust surrounds a pizza base topped with gooey beer cheese and fiery BBQ chicken. This pretzel-pizza hybrid is the collab you didn’t know you needed.
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