Recipe by Galley Wench
Wonderful with soups, salads or your favorite pasta dish. The Pizza Sticks make a great snack! This recipe makes a soft flavorful breadstick. I make in my Kitchen Aid however it can easily be made by hand. The amount of flour required will vary with the consistency of the starter and the additions that are added, i.e. pepparoni.
Top Review by Lalaloula
What a great bread recipe! I luved the idea of stuffing the dough with cheese! YUM! The mozzarella addeed a gooey centre to the sticks, that was enjoyed by the whole family. :)
I used whole spelt flour due to dietary reasons so the sticks turned out a little more dense and heavy, but we liked that.
I made half the recipe and ended up with 5 chunky sticks (I folded them to make smaller, thicker sticks), which were gobbled up quickly.
I think next time Im making these, Id like to add in some more seasoning (like e.g. Italian Herbs) to the dough to give them even more flavour.
For topping my sticks I used Katzen's wonderful Topping Mix Recipe #384750.
THANK YOU SO MUCH for sharing your recipe with us, Galley Wench! Il make it again.
Made and reviewed for WTTM Tag Game July 2010.
- 2 cups all-purpose flour
- 2 cups sourdough starter
- 1 -4 tablespoon water (as needed)
- 2 1⁄2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 cup parmesan cheese, grated
Optional Pizza Bread Sticks
- 3⁄4 cup pepperoni, diced
- 6 mozzarella string cheese (split lengthwise)
- olive oil or non-stick olive oil flavored cooking spray
- parmesan cheese, grated
- sea salt
- garlic salt
- sesame seeds
- poppy seed
Directions See How It's Made
- Blend together the dry ingredients in mixing bowl; make a well in the center.
- Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
- Optional: Add 1/2 cup grated parmesan cheese.
- Knead for approximately 6-8 minutes until dough is smooth and elastic.
- NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
- Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
- Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
- Using a pizza cutter, cut dough into 10-12 pieces.
- For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
- Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
- Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
- Place baking stone in oven and preheat to 375 degrees F.
- Bruh tops of dough with olive oil and sprinkle with preferred topping.
- Bake for 12-15 minutes until bottoms are light brown.
- Serve warm.
- Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.