Pizza Dough Cheesy Breadsticks are salty, cheesy, garlic bread goodness. This dough is based on my favorite go-to pizza dough recipe and is very simple to make.
Before I share my recipe for Pizza Dough Cheesy Breadsticks, let’s talk.
My dog still hasn’t gotten used to the time change. I know it’s been months! She’s kept me up for the last 3 nights. I was so tired yesterday I wanted to cry. She’s been getting up at 3:00 a.m. crying and wanting to eat. Then she sleeps all morning. Wesley was leaving for work just now and scolded her. Then, he turns to me and says don’t let her sleep all day so she’ll sleep tonight.
I’m bewildered. Did he just say that? about the dog?
Because for one, he was the worst when the boys were little to let them take extra long naps when he was “on duty”. And for another, she’s a Bassett. She sleeps like 99 hours a day!
What has compounded the problem is right after the time changed the boys were out for Thanksgiving holidays. Three weeks later they were out for winter holiday. They want to play video games all night then sleep late so Summer, the dog, hasn’t been able to get and stay on a schedule.
The other thing the boys have been doing while on vacation is eating. They’re on an all-carb-all-the-time nutrition plan. I do try to get vegetables in them, but sometimes it’s difficult. What are their favorite carbs? Biscuits (with sausage), pancakes (with bacon) and this Pizza Dough Cheesy Breadsticks (with garlic salt).
Because this dough is so easy to make and this recipe makes enough for 2 – 12 inch pizzas or breadsticks, I make it often. It takes only about an hour for the dough to rise from start to finish. It’s also much cheaper with no preservatives compared to store-dough.
Tips | Pizza Dough Cheesy Breadsticks
You can store the dough in the refrigerator for up to three days. I like to allow it to come to room temperature and rise before baking it after it’s been refrigerated.
I added two cups of grated mozzarella cheese for these Pizza Dough Cheesy Breadsticks, but you can use this crust for pizza or calzones.
Also, I mix the dough in a large stand mixer with a dough hook attachment. This works best for me.
Also, to note, because of the low amount of oil in this recipe, the crust doesn’t get dark brown when it’s done. It will brown lightly, but if you’re waiting for it to get a golden dark brown, the bread will dry out before it gets to that stage.
- 2 and 1/4 teaspoon Active Dry or Instant Yeast
- 1 and ½ cup warm water between 110 and 120 degrees F
- 4 cup sifted all-purpose flour
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/4 cup canola oil - vegetable or olive oil can be substituted
- 2 cups grated mozzarella cheese
- 1/4 teaspoon garlic salt
- sprinkle yeast in 1½ cup warm water (between 110 and 120 degrees) allow to sit 10 minutes. In a mixing bowl, combine flour and salt. With dough hook attachment, drizzle in oil until combined with flour and salt. Add sugar. With mixer on low, pour in water/yeast mixture and mix until just combined.
- Coat a separate mixing bowl lightly with oil. Pour dough into oiled bowl and cover bowl tightly with plastic wrap. Let rise 30 to 45 minutes in a draft-free space. Dough should double in size. If refrigerated for later use, take out of refrigerator 20 to 30 minutes before you plan to cook it.
- To Bake, heat oven to 450 degrees F. Form a 12 inch circle with 1/2 of the dough. Top with 2 cups grated mozzarella cheese and garlic salt. Bake 15 to 18 minutes or until cheese melts.
The other beautiful thing about this recipe is you can use it for bread sticks, pizza, calzones, etc. Dough will make one large pizza, two 10 inch pizzas with thick crust, 2 batches of bread sticks or cheese sticks in 8 x 11 inch pan. You can use half the crust and store remaining in the fridge up to 3 days.Yield: 2 10-12 inch pizza©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
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