This pretzel pizza Little Caesars copycat recreates the chain’s beloved Pretzel Crust Pizza at home: a chewy, salty, soft pretzel-style crust topped with rich cheese and your favorite toppings. The secret is a quick lye-free baking soda bath that gives the crust its signature dark, glossy finish and pretzel flavor, so you get that iconic taste without special equipment.
Ingredients
- 1 ½ cups (355 ml) warm water (110–115°F / 43–46°C)
- 1 tablespoon (12 g) active dry yeast
- 1 teaspoon (5 g) granulated sugar
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 ½ teaspoons (9 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 8 cups (1.9 L) water (for boiling)
- ½ cup (120 g) baking soda
- 1 large egg, beaten (for egg wash)
- Coarse pretzel salt or flaky sea salt, for sprinkling
- 2 cups (240 g) shredded mozzarella cheese
- ½ cup (60 g) shredded cheddar cheese (optional)
- 1 cup (240 ml) pizza sauce (store-bought or homemade)
- Your favorite toppings: pepperoni, cooked sausage, bell peppers, onions, etc.
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven now. Punch down the dough and divide it into two equal portions (or keep as one large pizza).
- On a floured surface, roll or stretch each portion into a 12-inch (30 cm) round. Transfer to a parchment-lined baking sheet or pizza peel.
- Bring the 8 cups of water to a boil in a large pot. Carefully add the baking soda (it will bubble vigorously). Reduce to a simmer.
- Gently slide one dough round into the simmering baking soda water. Boil for 30 seconds per side. Remove with a slotted spatula and drain on a wire rack. Repeat with the second round.
- Place the boiled dough rounds on parchment-lined baking sheets (or a pizza peel if using a stone). Brush the surface with the beaten egg, then sprinkle generously with coarse salt.
- Bake the crusts for 8–10 minutes, until lightly golden and puffed. Remove from oven.
- Spread the pizza sauce evenly over each crust, leaving a ½-inch (1 cm) border. Sprinkle with the mozzarella (and cheddar if using). Add your desired toppings.
- Return to the oven and bake for 8–12 minutes, until the cheese is melted and bubbly and the crust is deep golden brown. If using a pizza stone, transfer the topped pizza onto the hot stone and bake for the same time.
- Let cool for 5 minutes before slicing and serving.
Tips
- Baking soda bath: The boiling step is essential for that chewy, pretzel-like crust. Don’t skip it, and don’t use baking powder instead of baking soda—it won’t give the same result.
- Use bread flour: For an even chewier crust, substitute up to half of the all-purpose flour with bread flour.
- Don’t over-boil: Boiling for more than 30 seconds per side can make the crust too dense and tough. Stick to the timing.
- Salt wisely: Coarse salt is best for that authentic pretzel hit. If you only have fine salt, use half the amount, as it’s much saltier by volume.
Serving Suggestions
Serve the pretzel pizza hot, sliced into wedges, with extra pizza sauce or a side of warm cheese dip for dunking. It pairs well with a crisp green salad or roasted vegetables to balance the richness. For a fun appetizer, cut into bite-sized squares and serve with mustard—a nod to classic soft pretzels.
Variations
- White pizza: Skip the tomato sauce and use a blend of ricotta, mozzarella, and garlic, then sprinkle with fresh parsley after baking.
- BBQ chicken: Swap the pizza sauce for BBQ sauce, top with cooked chicken, red onion, and cilantro.
- Veggie supreme: Load with mushrooms, bell peppers, olives, and red onion—no meat needed.
- Stuffed crust: Before adding toppings, press a ring of mozzarella sticks or shredded cheese into the outer edge of the dough and fold the dough over to seal.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3–4 days. To reheat, place slices on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until hot and the crust is crisp. You can also reheat in a skillet over medium heat for 3–4 minutes per side. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before proceeding with the boiling step.
Can I use a lye solution instead of baking soda?
Yes, food-grade lye (sodium hydroxide) gives a more authentic pretzel flavor and darker crust. However, lye is caustic and must be handled with gloves and eye protection. For home cooks, baking soda is safer and still yields a great result.
Why is my crust not chewy?
If your crust is too bread-like, you likely didn’t boil the dough long enough or the water wasn’t simmering properly. The boiling step gelatinizes the surface starch, which creates that distinct chew. Also, make sure to use enough salt—it enhances the texture perception.
Can I freeze the baked crusts?
Absolutely. After boiling and baking the crusts (without toppings), let them cool completely, then wrap in plastic wrap and freeze for up to 3 months. When ready to use, thaw in the refrigerator, then top and bake as directed, adding a few extra minutes to the final bake.
What if I don’t have a pizza stone?
No problem! A baking sheet works perfectly. Just make sure it’s preheated in the oven for at least 10 minutes before placing the dough on it—this helps crisp the bottom.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour. The crust will be slightly denser and nuttier, but still delicious. You may need to add an extra tablespoon of water if the dough feels dry.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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