Ingredients:

  • 1 lb refrigerated pizza dough
  • 2 quarts water
  • 1/2 cup baking soda
  • 1 large egg, beaten
  • 1 tsp coarse sea salt
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 32 slices mini pepperoni
  • 1 tsp dried oregano
  • 1 cup warm marinara sauce

Instructions:

  1. Preheat and Prep. Set your oven to 425°F (220°C) and line two large baking sheets with parchment paper. Note: This high heat is vital for the shatter texture.
  2. Boil the Water. Bring 2 quarts of water to a rolling boil in a wide pot, then carefully whisk in the 1/2 cup baking soda. Note: It will foam up aggressively, so add it slowly.
  3. Section the Dough. Roll out your 1 lb pizza dough into a large rectangle and cut it into 32 equal squares.
  4. Fill the Bites. Place one slice of mini pepperoni and a pinch of mozzarella in the center of each square.
  5. Seal the Edges. Pinch the opposite corners of the dough together, then roll between your palms until a smooth, sealed ball forms.
  6. The Alkaline Bath. Drop 5-6 bites at a time into the boiling water for exactly 30 seconds until they look slightly puffed.
  7. Drain and Arrange. Use a slotted spoon to remove the bites and place them on the prepared baking sheets, spaced 2 inches apart.
  8. The Finishing Touches. Brush each bite with the beaten egg, then sprinkle with sea salt, Parmesan, and dried oregano.
  9. Bake to Bronze. Slide them into the oven for 10-12 minutes until deep mahogany brown and crackling.
  10. Rest and Serve. Let them cool for 3 minutes before serving with 1 cup of warm marinara sauce.