Breadsticks Dough

Should I use my regular pizza dough for bread sticks, or is it better to use
a different dough recipe?

I am a firm believer of keeping things as simple as possible. For this
reason, I like to use my regular pizza dough for making breadsticks
whenever possible. You can divide your pizza dough into small, 2-4 ounce
pieces, form them into balls, and allow them to rest on a bench top for about
10 minutes before rolling them out under your hands to form something that
looks like a hot dog. These can be placed on screens, or pans, and allowed to
proof (rise for 30-45 minutes). Then, bake and brush with a seasoned oil as
soon as they are removed from the oven.
Another option is to sheet or roll the dough out as evenly as possible and fit
it into a greased, or oiled, deep-dish pan. The dough is allowed to rise for
45-60 minutes before baking. After baking and cooling, the baked crust
(focaccia) can be cut into one-inch wide strips or wedges. The crust pieces
are then reheated and brushed with a seasoned oil and sprinkled with a blend
of Parmesan and Romano cheese as they come out of the oven. If you are in
the habit of trimming the dough to fit the pan size, you can collect and save
the trim scraps, form them into balls and roll them out to fit a pan as
described above. This second rolled dough may not make the best pizza
crust, but it will make a great breadstick.

-Tom Lehmann