Cheddar Stuffed Pretzel Crust Pizza Step-by-step instructions

Before you start

Before beginning, ensure that your pizza dough has reached room temperature, which makes it much easier to stretch without snapping back. Prepare the cheese ropes by cutting them into consistent sizes so they fit perfectly around the perimeter of the dough circle.

Have all your toppings, including the beer cheese sauce and cooked bacon, measured and ready to go. Heating the oven early is vital, as the pizza must be placed into a very hot environment to ensure the crust sets properly before the cheese over-melts.

Instructions

Crust preparation

1. 1Prepare the stuffed crust
   Roll out the pizza dough into a large circle. Place the sharp cheddar ropes along the outer edge of the dough. Fold the edges of the dough over the cheese ropes, pressing firmly to seal the cheese inside the crust. Brush the prepared baking soda wash liberally over the entire surface of the stuffed rim to ensure a deep mahogany color during baking.
   Look for The dough should be tightly sealed around the cheese to prevent leakage.
   Tip Ensure the dough is at room temperature for easier stretching and sealing.

The dough should be rolled out evenly and the cheese ropes should be securely tucked inside. The crust should look neatly sealed, and the baking soda wash should be applied in a thin, uniform layer across the entire rim of the pizza.

Baking the pizza

2. 2Bake the pizza
   Preheat your oven to 475°F (246°C). Sprinkle the pretzel salt evenly over the brushed crust. Place the pizza onto a hot stone or baking sheet. Bake until the crust is golden brown and the cheese is bubbling, approximately 12 to 15 minutes. The center should be cooked through to 160°F (71°C) if using meat toppings, though the cheese will reach this temperature naturally as it blisters.
   Look for The crust should be deep golden brown with a glossy finish.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Watch the crust closely as the baking soda wash causes rapid browning.

The pizza should emerge with a dark, golden-brown crust that has a distinct shine from the baking soda. The center should be cooked through, and the crust should sound hollow when tapped lightly, indicating a crisp texture.

Final assembly

3. 3Final assembly
   Remove the pizza from the oven and let it rest for 5 minutes. Spread the smoky beer cheese sauce over the center of the pizza, ensuring it stays within the stuffed crust rim. Sprinkle the crispy bacon crumbles over the beer cheese layer. Slice and serve immediately while the cheese is molten and the crust is warm.
   Look for The sauce should be warm and the bacon should add texture.
   Tip Adding the sauce after baking keeps the crust crisp.

The beer cheese sauce should be evenly spread and warm, with the bacon providing a crisp contrast. The pizza should be ready to slice, with the cheese inside the crust still molten and ready to pull away in long, satisfying strands.

Common mistakes

Avoid over-stretching the dough, as this can create thin spots that may burst and leak the cheese during the baking process. Do not skip the resting time after the pizza comes out of the oven, as the cheese needs a moment to stabilize, otherwise, it will run everywhere when cut.

Another common mistake is using too much baking soda wash; apply a thin, even layer to avoid a bitter or metallic aftertaste. Finally, ensure the oven is fully preheated to 475°F before adding the pizza.

How to tell it’s done

The pizza is done when the crust has transitioned from a pale color to a deep, mahogany brown, indicating that the baking soda wash has reacted correctly.

The cheese inside the crust should be completely molten, which you can verify by gently pressing the edge; it should feel soft and yielding.

The internal temperature of any meat toppings should reach 160°F (71°C) for food safety. The bottom of the crust should be firm to the touch, and the beer cheese should be warm and slightly bubbly.

• Ground meat: 160°F (71°C) in the thickest part