Ingredients
Equipment
Method
- Add the warm water, sugar, and yeast into the bowl of your stand mixer. Give it a quick stir, then cover the bowl with plastic wrap and let it sit for 5 to 10 minutes. When the mixture looks bubbly and frothy, your yeast is alive and ready to go. If it doesn’t foam up, don’t go any further because the yeast isn’t active, and your dough won’t rise. Discard it and start again with fresh yeast.
- Once you confirm your yeast is active, add in the oil, flour, and salt.Using the dough hook attachment, mix on medium speed for about 5 minutes until a smooth dough forms and pulls away cleanly from the sides of the bowl.
- Form the dough into a ball, drizzle with a tiny bit of oil, and cover the bowl with plastic wrap. Let it rise for about 1 hour in a warm spot until it doubles in size.
- After the first rise, punch the dough down gently and roll it into a large rectangle about 9 x 13 inches and around ¼ inch thick on top of the parchment paper you'll bake it with.Cut it in half lengthwise, then slice across to make those little breadstick-style fingers, like the ones from Little Caesars.Let them rest under a damp towel or plastic wrap for 10 to 15 minutes, this helps them stay fluffy and soft instead of dense.
- While the dough rests, combine the butter, garlic salt, dried parsley, red pepper flakes, and grated parmesan in a bowl. I usually scoop it right back into the butter tub once it's mixed, for easy storing.
- Preheat your oven to 400°F. Bake the breadsticks on a the parchment paper on a cookie sheet or baking tray for 12 to 15 minutes, depending on how golden you like them.Our family prefers them baked for 12 minutes for that soft, just-done texture.
- As soon as they come out of the oven, brush generously with the spicy garlic-parmesan butter. Use as much or as little as you like. Serve whilst still warm!
Notes
- Adjust the red pepper flakes to taste. Halve the amount for mild, double for bold etc.
- For extra cheesy flavor, sprinkle more parmesan before baking.
Storage
- Basic Pizza Dough: Store any unused dough in a lightly oiled zip-top bag. It will keep in the fridge for 3 days or freeze for up to 3 months.
- Spicy Garlic-Parmesan Butter: Store in the fridge for up to a week in an airtight container. It spreads beautifully straight from the fridge.
- Leftover Crazy Bread: Cool completely before storing. Keep in an airtight container at room temperature for 2 days or in the fridge for 4. Reheat in the oven for best texture.
Basic Stand Mixer Pizza Dough Recipe
Check out my basic pizza dough recipe - works every time!Nutrition information is automatically calculated, so should only be used as an approximation.