The crispy pizza sticks are really exceptional long mini pizzas. Currently trending on the web, I have been making them forever (some time ago I published the quick version, without rising) and today I want to share my recipe with you. The dough is made in no time, using a simple fork (but if you prefer, you can also use a stand mixer or dough mixer), let it rise and make these delicious and crispy elongated mini pizzas! I didn’t just prepare the classic red pizza sticks, but also topped them with onions and potatoes, and I made some with and without the mozzarella. Actually, you can top and enhance the crispy pizza sticks with the ingredients you prefer, vegetables, cold cuts, cheeses, these two versions are definitely among my absolute favorites. They are melty, soft and super crispy at the same time, making these pizza sticks perfect as a main dish, for a delicious dinner, even with friends, ideal for a party, a buffet or for an appetizer, in any case, they’ll literally be gone in no time!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1.5 cups water
- 1 tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp fresh yeast
- 1 tsp sugar
- 1 cup tomato sauce
- 7 oz scamorza cheese
- 1 onion (small)
- 1 potato (small)
- to taste salt
- to taste black pepper
- to taste oregano
- to taste extra virgin olive oil
Steps
The crispy pizza sticks are very simple and quick to prepare. First, place the two flours, crumbled fresh yeast, sugar, warm water in a bowl and mix quickly with a fork.
Add the extra virgin olive oil and continue to knead with the fork, then add the salt and form a soft and compact dough. Knead it quickly on a work surface and let it rise in the bowl for at least a couple of hours, it should double in size.
After the rising time, divide the dough into 8 equal parts (about 3.9 oz each), form sticks and flatten them to create the pizza sticks. Stretch them thin, so they will turn out nice and crispy.
Top some of the pizza sticks with tomato sauce (seasoned with oil, salt, and pepper) and others with onions and potatoes sliced very thinly (using a mandoline, if you have one). Let them rise for another hour, season with a pinch of salt and a drizzle of oil, and bake in a preheated oven at 428°F for 15/20 minutes, until they are well golden.
Add (if you want, I only added it to half) diced mozzarella, a bit of oregano, and return the crispy pizza sticks to the oven for a few more seconds, just enough time to melt the cheese.
Tips:
The pizza sticks can be stored at room temperature for a few hours or in the fridge for a couple of days. You can top them with the ingredients you prefer. Instead of semolina flour, you can use all-purpose flour. I prefer to add semolina because the dough becomes much tastier and the mini pizzas crispier. I do not recommend the classic 00 flour (unless it’s high in protein), because it’s not very suitable for leavening. With the quantities of topping I indicated, I made 4 red mini pizzas with tomato and 4 with potatoes and onions, then added mozzarella to only half.
More pizza recipes HERE
