Super Crispy Homemade Pizza Sticks
These pizza sticks are a tasty and irresistible snack, ideal to serve as an appetizer, aperitif, or instead of bread. Thin, golden, and fragrant, they are made with a simple dough and few ingredients. Once tried, you won’t be able to do without them!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1.5 cups water
- 0.42 oz fresh yeast
- salt
- extra virgin olive oil
- tomato puree
Tools
Large bowl
Spatula or spoon
Work surface
Parchment paper
Baking tray
Pastry brush (optional)
Steps
To prepare the Super Crispy Homemade Pizza Sticks watch the video HERE.
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In a large bowl, place the flour, yeast, and a bit of salt. Begin kneading by gradually adding water. Work the dough for about 10 minutes until smooth and elastic. Add the extra virgin olive oil and continue kneading until fully absorbed. Transfer the dough to a slightly oiled container, cover, and let it rise for about 1 hour, until doubled in size.
After rising time, divide the dough into small pieces. Roll each piece out on a baking tray lined with parchment paper, giving it the classic elongated shape of a pizza stick. They should be very thin. If necessary, lightly oil your hands. Top each stick with a bit of tomato puree previously seasoned with salt and oregano. Add a drizzle of extra virgin olive oil. Bake in a static oven at 482°F for about 15 minutes, until golden and super crispy.
Enjoy!
Tips and Variations:
You can also make them plain, with only oil and salt.
Great with the addition of olives, capers, or very thin onion.
For an even crispier version, roll them out very thin.
FAQ (Frequently Asked Questions)
Can I prepare the dough in advance?
Yes, you can let it rise in the fridge for 12 hours and then proceed with rolling it out.
Can they be stored?
Yes, once cooled, they can be stored in a food bag or airtight container for 1-2 days.
Can I use whole wheat flour?
Yes, but I recommend replacing only a portion to maintain the right crispiness.
