Fail Proof Pizza Dough Cheesy Garlic Bread Sticks Recipe 45 Food

FAIL-PROOF PIZZA DOUGH & CHEESY GARLIC BREAD STICKS RECIPE - (4/5)

Steps:

• PIZZA DOUGH: In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5 to 10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that 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. Once you reach this stage, 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. The dough should be smooth and easy to work with and the bowl should be clean! Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1to 2 hours. CHEESY GARLIC BREAD STICKS: Preheat oven to 500°F with pizza stone inside. 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. Bake 9 to 10 minutes or until bubbly and golden. Remove from oven and cool 1 to 2 minutes before cutting. Serve hot, with marinara.

THE BEST PIZZA DOUGH RECIPE EVER

Steps:

• In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
• Pour in salt, olive oil and half the flour and mix. Once that 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.
• Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.}
• Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
• Once pizza dough has risen, you can use as desired.

FAIL-PROOF PIZZA DOUGH & BREAD STICKS

Steps:

• In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam.
• Pour in salt, oil and half the flour and mix.
• Once that 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.
• Once you reach this stage, 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!
• Lightly 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!
• You can turn the dough into anything; pizza crust, cheesy bread, calzone anything you would like.
• If you want to make a stuffed crust pizza I use cheese sticks, just roll the crust out enough to be bigger than the pizza stone. Wrap the crust over the cheese sticks.

CHEESY BREADSTICKS MADE FROM PIZZA DOUGH

Steps:

• Prepare pizza dough through step 3. Punch the risen dough down to release the air bubbles. Divide in half. (Make a pizza with the other half or freeze half of the dough for another time. See dough recipe for freezing instructions.)
• Preheat oven to 425°F (218°C).
• On a lightly floured work surface or on a piece of parchment paper or a silicone baking mat sprinkled with cornmeal (I skipped the optional cornmeal in the video above), roll the dough out into a 9×13 inch rectangle. The dough will want to be round, so do your best to shape it into a thin rectangle around this size- doesn't have to be perfect.
• Combine the butter, garlic, and Italian seasoning together in a small bowl. Brush over shaped dough. Cover evenly with shredded cheese.
• Bake for 12-15 minutes or until the edges are golden brown. If desired, turn the oven to broil for the last minute to really brown the top.
• Slice into breadsticks and serve plain or with marinara sauce. Cover leftover breadsticks tightly and store in the refrigerator for up to 1 week. Reheat as you prefer. Baked breadsticks can be frozen up to 3 months.