Preheat the oven to 425°F (220°C).

Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.

Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating (1-2 minutes). Transfer to a cookie sheet lined with parchment paper, then sprinkle salt on top.

Bake in the preheated oven until golden brown (10-12 minutes).

Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make the chocolate dipping sauce. Add more milk for a thinner consistency.

Mix yellow mustard and honey in a separate bowl to create the honey mustard dipping sauce.