August 16, 2012 |

Bread sticks Dough

By Tom Lehmann


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.

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