SANDRA'S TWISTY BREADSTICKS - HOMEMADE

I tend to always have left-over pizza dough 
when making homemade pizzas,
so this is a great accompaniment, 
along with left-over pizza sauce...

Yields: (16 breadsticks)
Prep: 15 mins. |
Bake: 14 minutes

Posted by Sandra

INGREDIENTS

***Dough
1/2 recipe of pizza dough (Click here: Pizza Dough - Homemade) -- I use the other 1/2 to make a pizza!
cooking spray
½ teaspoon cornmeal

***For brushing on top
2 tablespoons butter melted
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon Italian seasoning herb blend

***Sprinklings
1 tablespoon sesame seeds
1 tablespoon parmesan cheese, grated

--Prepared marinara sauce, for dipping (optional)

METHOD:

Preheat the oven to 425 degree. Line two baking sheets with foil, and spray with cooking oil, and sprinkle 1/2 teaspoon of cornmeal onto each sheet.

Roll the dough out on a lightly floured surface until it measures a 12”x16” rectangle. Cut the dough into sixteen (16) 1”x12” strips. Gently roll each into a snake, without stretching. Cut each snake in half so you have two 6” strips, and then twist to form twisty breadsticks; pinch and tuck under ends (See photo). Place on baking sheet 1-1/2” apart, and press down ends so they don’t unroll. Repeat until done, placing 8 breadsticks on each baking sheet.

Melt butter in microwave for 30 seconds, and then add the garlic powder, onion power, and italian seasoning, mixing to combine. Brush on breadsticks, and then sprinkle with sesame seeds and parmesan cheese.

Bake each sheet for 7 minutes, and then using tongs turn breadsticks over and continue baking for 7 minutes longer, repeat with other baking sheet of breadsticks – Enjoy just as they are, or dip them in marinara sauce!

SANDRA'S HOMEMADE PIZZA DOUGH

This pizza dough recipe turns our perfectly for your
many, many possible creations...

Yields: (2 medium crusts)
Prep: 10 mins. |
Rise: 1 hr.

Posted by Sandra

INGREDIENTS:

1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

METHOD

In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar, and yeast. Let stand for 5 minutes for yeast to bloom. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover bowl with a plastic wrap. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. (I do so in my oven with just the light bulb on, no heat).

When dough has sufficiently risen, punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the pizza crust in the oven for 10 minutes. Remove from oven, and set aside. Feel free to add your favorite toppings, and then return to oven and continue baking with pizza toppings for 15 minutes.


~~~~~~~~~~~~~~~~~~


Tip: I usually make one medium-sized pizza, and while the pizza is baking I roll the other half into twisty breadsticks: (Click for recipe here: Twisty Breadsticks - Homemade), including searching site for optional toppings for other pizzas by selecting “pizza” as your search.