Cheesy Pizza Bread Sticks Recipe

Ingredients

Ingredients:
Basic Pizza Dough
2-12 1 inch pizzas, approximately 1 lb. of dough
1 1 1 cup warm water
2 1/4 2 1/4 1/4 teaspoons active dry yeast
1 1 1 tablespoon honey {or sugar}
2 2 2 teaspoons salt
2 2 2 tablespoons olive or canola oil
3 3 1/2 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}
Directions:
to to flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
to 6 to 6 to turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done!
to dough should be smooth and easy to work with. And the bowl should be clean!
1-2 grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!
Now you can turn this dough into anything your little heart desires.
How about some Cheesy Garlic Bread Sticks?
Cheesy Garlic Bread Sticks
1- 12 12 inch pie
Ingredients:
1/2 1/2 1/2 recipe Fail-Proof Pizza Dough
2 2 2 tablespoons softened salted butter
2 2 2 cloves garlic, finely minced
1/4 1/4 1/4 cup grated parmesan cheese {use the real stuff!}
1/4 1/4 1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Preparation

Step 1

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.