Pretzel Stuffed Crust Pizza

Ingredients

1-1/3 cups warm water
1 tbsp. active dry yeast
2 tbsp. honey
3-1/2 cup All-Purpose Flour
1 tsp fine salt
1/3 cup baking soda
1 tbsp. melted butter
Coarse Sea Salt
1 cup pizza sauce
1 cup shredded Mozzarella cheese
Pepperoni slices or other desired toppings
String Cheese

Method

1. Combine warm water, honey and yeast in the bowl of a stand mixer & mix with the dough hook until combined.  Allow resting for 5 mins.
2. Add flour & salt to yeast mixture.  Mix on low speed until combined.  Increase the speed to medium & continue to mix or 7 mins until the dough is smooth & tacky but not too sticky.
3. Remove the dough & put it on the oiled bowl; cover with a plastic wrap & place in a warm spot until the dough doubles in size ~ about 1 hour or more.
4. Fill a stockpot (largest pot at least 10" wide) with about 2-3" of water.  Bring to a boil.  Add baking soda (careful it will bubble & rise) & reduce water to a simmer.
5. Gently drop one dough disc into the simmering water.  Allow boiling for 30-40 seconds.  Use slotted spoons to carefully lift the dough from the pot & transfer to a paper-towel-lined cooling rack.  Repeat with remaining dough discs.
6. Transfer dough discs to a greased baking pizza pan.  Lift the edge of the dough up to create a lip around the edges.  Arrange string cheese around the edges of the crust, leaving a 3/4" space.  Fold the edges of the dough over the string cheese, pinched down to seal.  Brush with melted butter around the edges & sprinkle with coarse sea salt.  Then top with pizza sauce, mozzarella cheese & pepperoni.
7. Bake at 475F (246 deg.C) preheated over for 14-16 mins or until the crust is lightly browned & the cheese is melting.  Serve immediately.