This is what you want you dough to look like while you’re mixing it. It’s tacky but it doesn’t stick to anything. This is what you’re looking for when mixing the dough in a Stand Mixer. Make sure you let the dough rise enough for us it takes one hour for the dough to double in size. You can do this multiple times if your time frame allows. I typically only let it double in size once before rolling it out and separating the dough into individual balls to be made into pizza.
When you do roll out the dough make sure you have enough room, the dough will stretch out a lot so don’t skimp on the flour so it wont stick to your rolling surface. I like to roll it all out in one go and separate the dough into its own individual balls. Typically with this recipe I’ll have a good size left over for the next day or later in the week if I freeze the dough.
I like to place my toppings on the dough when I have it on a cooking sheet so I can easily transfer the dough to our pizza stone. We use a 15″ stone and about a pound of dough fits it just perfectly. I use the cooking sheet so I can douse it in flour and easily transfer the pizza to the hot stone in one shot one of these days we’re going to have to pick up a Aluminum Pizza Peel so I can just slide the pizza onto the hot pizza stone rather than use a cookie sheet. But hey, the sheet works pretty well right now and it gets the job done just the same.
Let us know what you think of our Pizza Bread Sticks and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!