Perfect Pizza Crust and Soft Pretzels

Perfect Pizza Crust
Ingredients
3/4 cup hot water
2 teaspoons yeast
2 teaspoons honey
1 teaspoon salt
2 1/2 cups flour


Mix dough and let rise to double in size. Preheat pizza stone in a 500 degree oven on the bottom rack. You can add cornmeal if you like.


Roll crust to approx 1/4" - 1/2" thick. Transfer to the preheated pan and precook the crust for 5 minutes on the bottom rack. It will get puffy, but when you pull it out to top it you can press it down and let the steam out.


After 5 minutes pull out the pizza stone with the crust. Flip the crust and push out the steam. Assemble your pizza and cook for an additional 7 minutes on the middle rack.


Soft Pretzels
2 packets {1/4 ounce each} active dry yeast
2 tablespoons sugar
1/4 olive oil
2 teaspoons coarse salt
4 cups flour


Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk sugar, oil and slat into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough into an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk - about 1 hour.


Place dough on a lightly floured work surface. Divide dough into 8 equal pieces. On a lightly floured work surface roll each piece into an 18-inch long rope. Shape dough into pretzels. Transfer pretzels to an oiled baking sheet and let rest for 20 minutes.


Preheat oven to 475 degrees. Bring a large pot of water to a boil; add 3 tablespoons baking soda. In batches, boil pretzels until puffed and slightly shiny, about one minute. Wish a slotted spoon, transfer to a wire rack to drain. Return pretzels to baking sheet; top with melted butter and coarse salt. Bake until golden brown and cooked through - about 10-15 minutes. Serve warm with your favorite dipping sauce. Yummy!