The dough for the pretzel crust was made last evening. I used KAAP flour. All the other ingredients were the same except, I used 1 3/4 cups of water instead of two cups. I really don’t understand what happened, but the dough was too moist, so I added another ½ cup of flour. The dough was left in the refrigerator for 15 hours. I believe the dough was still to moist for the pretzels, but it was fine for the pretzel pizza.
I still need to have more practice in rolling the pretzels. Mine are so uneven. Some were big and some were small. I did up the NaOH to 4 %. I didn’t let the rolled pretzels proof in the refrigerator.
I then made a pretzel crust pizza. I dough really seemed highly hydrated. I opened the dough and placed it on parchment paper on the peel. Then I brushed the edges with NaOH and sprinkled with pretzel salt. The pretzel pizza was baked on the stone with the parchment paper for 5 minutes. Then transferred to just the stone.
The pretzel pizza was dressed with Lit’l Smokies smoked sausage, proscoitto, chives, and parsley, basil and 1 clove of garlic that I had sauteed after the cheese. First the pie was dressed with mozzarella, Asiago, and crumbled Gorgonzola cheese. Then the meat and herb topping were added. I smeared some Grey Poupon Horseradish Mustard on the meat. When the pie came out of the oven after 5 minutes, I added Dandelion that had been microwaved for one minute with olive oil and oregano. Then back in the oven to finish baking
http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503
The whole thread about making pretzel dough pizza if anyone is interested.
http://www.pizzamaking.com/forum/index.php/topic,10286.0.html
Norma
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