Pizza Bread Sticks

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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!

Pizza Bread Sticks

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Print Recipe

Servings	Prep Time
3 lb	20 minutes

Cook Time

80 minutes

Servings Prep Time 3 lb 20 minutes

Cook Time 80 minutes

Pizza Bread Sticks Yum Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Servings Prep Time 3 lb 20 minutes Cook Time 80 minutes Servings Prep Time 3 lb 20 minutes Cook Time 80 minutes

Ingredients

• 2 1/2 cup warm water
• 1/4 cup Sugar
• 3 tsp instant yeast
• 1/4 cup vegetable oil
• 6 cup All-purpose flour
• 2 tsp Salt

Servings: lb

Units:MetricUS Imperial

Instructions

1. In the bowl of a stand mixer, combine the water, sugar and yeast.
2. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
3. In a bowl, combine the flour and the salt.
4. Add the flour to the yeast mixture,
5. ½ cup at a time, mixing well between additions.
6. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky.
7. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
8. Grease a large bowl, then scrape the dough into the bowl.
9. Turn the dough to coat it in oil.
10. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
11. Turn the dough out onto a well-floured work surface.
12. Pull the dough around to the bottom, stretching it to create a smooth ball.
13. Cut the dough into 3 equal portions.
14. Each ball will be approximately 1 pound of dough.
15. Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed.

Recipe Notes

I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.

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