The pizza breadsticks, those that when you see them in the oven you can’t say no, the ones that you just can’t leave there, you pretend to ignore but they inevitably come home with you. Because that scent of marinara pizza with garlic, oregano, and tomato is irresistible, because of that slightly charred crust, because of that oil still dripping down towards the baking tray, because while still warm you’re eager to bite into them. So what are you waiting for? Don’t you want to knead these pizza breadsticks?
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 5 breadsticks
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups all-purpose flour (12 grams of protein)
- 1/3 cup type 2 flour
- 1/3 cup semolina
- 1 1/4 cups water (1 1/3 cups if using Caputo Pizzeria)
- 1 1/2 tsp fresh yeast
- 2 tsp salt
- 1 1/2 tbsp extra virgin olive oil
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Dough Whisk
- 1 Reusable Proofing Cover
- 1 Baking Tray
- 1 Rolling Pin
Steps
For bread recipes, I always start from a basic recipe I’ve been using for years, and then I mix, change, and adapt to the flours I have at home, taking notes to write them down here later. That’s what I did for this recipe. I wanted to make breadsticks because I wanted to serve them cut into squares for a buffet to have easy-to-eat portions. Of course, you can make a couple of 12-inch pizzas with these amounts.
In a bowl (you can knead by hand starting with a dough whisk or use the mixer), add the flours and crumbled yeast, add the oil, and start kneading while gradually adding the water. When the dough is almost formed (if using a mixer, it should be kneaded enough), add the salt. Form a ball by working the dough on the work surface. Place it in a bowl, cover it, and let rise until tripled (for me, two hours were enough, but it may take longer).
After the resting time, cut a sheet of parchment paper to the exact size of the baking tray. Roll out the dough directly on the well-oiled parchment paper so that it covers the entire surface. If the dough shrinks back while rolling with the pin and you need to use your hands a bit, let it rest for ten minutes and then roll again. Move the parchment paper with the rolled-out dough onto the baking tray. With a pizza cutter, cut five breadsticks. Top with tomato seasoned with oil, salt, oregano, and garlic powder. Let the breadsticks rest for an hour. Bake in a preheated oven at 482 °F (fan) for ten minutes at the lowest part, then another ten minutes in the center.
Notes
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