Pizza/Breadstick Dough

Pizza/Breadstick Dough


3 cups all-purpose flour

1 Tablespoon honey or sugar

1 1/4 teaspoons yeast

1 teaspoon salt

1 Tablespoon dried herbs (I use a pizza blend)

1 Tablespoon chopped fresh garlic

1 cup warm water

1 Tablespoon olive oil, plus more for coating the dough

2 Tablespoons butter, melted

1/4 cup your choice of cheese, optional


Preheat oven to 425F. In the bowl of a stand mixer with a dough hook attachment, combine flour, sugar, yeast, salt, and herbs. Combine the water, garlic, and olive oil in another bowl. Add the wet ingredients to the dry ingredients by mixing on low speed. If the dough seems a little too dry, add an additional one or two tablespoons of warm water. Dough should be slightly sticky at this point. Once combined, increase speed to medium. Mix the dough for about 5 minutes until it’s smooth. Remove bowl from machine. Remove the dough hook from the bowl. Drizzle dough with additional olive oil, making sure all of the dough is covered. Cover the bowl with a clean, dry kitchen towel. Let the dough rest for 45 minutes, or until the dough springs back halfway when firmly touched. Roll out dough on a lightly floured pizza stone to about 1/4 inch thickness. Using a chef’s knife, lightly press into the dough to form breadsticks. Brush with melted butter and sprinkle with salt or cheese. Bake for 25 minutes, or until the breadsticks are deeply golden brown. Brush with more melted butter, if desired. Let cool for 5 minutes before cutting. Serve warm with marinara sauce, if desired.





*Recipe adapted from Wolfgang Puck’s Pizza Dough


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