1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup hot water
2 tablespoons baking soda
1/4 teaspoon pretzel or coarse salt
PIZZA:
1/2 cup salsa con queso dip, such as Tostitos
2 cups shredded Mexican cheese blend
1/2 cup sliced pepperoni
1 tablespoon butter, melted
1. In a stand mixer, stir together warm water, sugar and yeast; let stand until foamy, 4 to 5 minutes. Add flour and 1 teaspoon table salt. Using a dough hook, mix on low speed until dough comes together, 1 to 2 minutes. Increase speed to medium and mix for an additional 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Preheat oven to 425°. Punch down dough; press into a 12-in. circle onto an ungreased 14-in. pizza pan. Let stand 10 minutes. Stir together hot water and baking soda; brush mixture over outer 1-in. Let stand 5 minutes; repeat. Sprinkle coarse salt over edge.
3. Spread queso dip over inside of crust. Top with cheese and pepperoni. Bake until crust is golden brown and cheese is melted, 16 to 18 minutes. Brush crust with melted butter before serving.
TOTAL TIME: Prep: 25 in. + rising Bake: 20 min.
YIELD: 8 servings.
Nutrition Facts
1 piece: 414 calories, 15g fat (7g saturated fat), 36mg cholesterol, 772mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 15g protein.