We do homemade pizza fairly often in the Muller home, and I’ve been having great luck of late with this pizza crust recipe. It makes enough for three crusts, so last night I made up one big one on my pizza stone and then rolled the other 2/3 of the dough into breadsticks. My Shepherdsfield friends make amazing breadsticks by forming pizza dough into logs, drizzling them with olive oil (or spraying with canola cooking spray), and sprinkling with finely grated parmesan cheese (or pecorino romano, which we prefer) and sea salt. Bake with the pizza at 425. My breadsticks were done in 15 minutes; the pizza took 20. Yum! Now I have something interesting to pack in Derek’s lunch for a couple days…
Pizza Crust and Breadsticks
Jan 21st, 2009 by ECM
Looks yummy! I’m ready to try a different pizza crust recipe, so we’ll definitely check this out!
Okay so my next visit already has three meals down: Cheesecake Factory (naturally), Chipotle, and homemade pizza + breadsticks. Maybe I should start fasting now…
These breadsticks look fantastic! Did you use the recipe with the spices? And do you think I have to use bread flour or can I just use wheat flour? What makes “bread flour” different?
For my breadsticks, I just drizzled the normal dough with olive oil and grated cheese and sea salt. I haven’t tried the version Amy shares on that link.
Bread flour has a higher gluten content, I think, and it makes my homemade bread taste more like nice bakery bread. But all-purpose flour works, too!