Ingredients:

  • 1 cup (240ml) warm water (105°F–115°F)
  • 1 tbsp (12g) granulated sugar
  • 2.25 tsp (7g) active dry yeast
  • 2.5 cups (315g) all-purpose flour
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) fine sea salt
  • 4 tbsp (56g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tsp (1g) dried oregano
  • 0.5 tsp (3g) garlic salt
  • 1.5 cups (170g) shredded low-moisture mozzarella cheese
  • 0.5 cup (50g) freshly grated Parmesan cheese

Instructions:

  1. Bloom the yeast: Combine warm water, sugar, and active dry yeast in a large mixing bowl. Let sit for 5–10 minutes until foamy.
  2. Mix the dough: Stir in the olive oil, sea salt, and all-purpose flour until a shaggy dough forms.
  3. Knead and rise: Knead the dough on a lightly floured surface for 5 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 45 minutes or until doubled in size.
  4. Shape and season: Preheat oven to 425°F (220°C). Roll the dough into a 10x14 inch rectangle on parchment paper. Brush with half of the melted butter mixed with minced garlic, oregano, and garlic salt.
  5. Top and bake: Sprinkle mozzarella and Parmesan evenly over the dough. Bake for 12–15 minutes until cheese is bubbly and golden.
  6. Finish: Brush with the remaining garlic butter while hot and slice into 12 even sticks using a pizza cutter.