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Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!}

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Are you all addicted to pizza as much as I am? I’m addicted to a lot of things, but pizza would be close to the top of my list. It’s just so addicting! I can’t help myself.

If you can learn to make it perfectly at home, it’s not only cheaper, it’s healthier!

Well, it CAN be healthier if you put in the effort….which I did not do this time around…oops.

The hardest part in pizza making is the crust. I’ve been making my own crust for years but I could never get it just right. It was never chewy and/or crispy enough. And yeast doughs can be finicky. Stupid yeast. But guess what! I recently perfected my crust, getting it up to par with the pizza restaurants. Forreals. I did lots of research and lots of testing and here is the ultimate recipe.

Here are the details of my pizza dough recipe that you are going to want to know: {1} I use warm water-not hot, not cold. Pleasantly warm. Yeast likes warmth. And I don’t ever use a thermometer because thermometers are annoying for this kind of stuff. Don’t over think this step. If it feels nice and warm like baby bath water, then you’re good. {2} I use honey- I seem to get better results with honey. I don’t know why. You can use sugar if you prefer. {3}Bread flour- you must must must use bread flour. Bread flour means more gluten. More gluten means chewy crust. Chewy crust = good. The end. {4} Knead, knead, knead. Kneading means gluten! And we all know what gluten means. Knead  your dough for 6 minutes pretty please. {5}Use a pizza stone if you have one. Put it in your cold oven, and then crank that baby up to the hottest temperature it will go to. For me, it was 500 degrees. That will really give you a crispy bottom, like you get at the restaurants. {If you don’t have a pizza stone, look for my trick below!}

That’s pretty much it.

Incase you got lost in that last paragraph, there are some easy to follow step by step instructions below. I promise it’s not as daunting as it may seem!

I turned my pizza dough into delicious Cheesy Garlic Bread Sticks. Buttery, salty, cheesy, garlicky goodness. 9 minutes in a hot oven and these bubbly bites come out ready to be eaten. And made our kitchen smell divine. Give them a whirl this weekend!

TGIF! :)

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

pizza dough 1
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
pizza dough 2

Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done!

{Recipe Update: If you’re leery of turning your mixer on high for kneading, simply turn it down to level 3 or 4 and knead for the 6 minutes. Should still do the trick without walking off your counter.}
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The dough should be smooth and easy to work with. And the bowl should be clean!
pizza dough 3

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!

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Now you can turn this dough into anything your little heart desires.

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How about some Cheesy Garlic Bread Sticks?

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Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
IMG_1469 Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

Print

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

You will never need another pizza dough recipe after this one!

Yield: 2-12 inch pizza crusts; about 1 lb. of dough

Ingredients:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Directions:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Lauren's Latest original recipe.

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698 Comments

  1. Deaaaaaaar holy mama! I LOVE CHEESY BREAD.

    I want to it take it to the movies and put my arm around it.

    Reply

    • Lauren — August 21st, 2011 @ 6:45 am

      Me and cheesy bread go waaay back! Love it.

      Reply

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  2. Um…whaaa? This looks unbelievable friend! I cannot wait to try making it!! My husband will be over the moon.

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    • Lauren — August 21st, 2011 @ 6:45 am

      Let me know if you do end up making it! :)

      Reply

      • Joan Meyer — April 8th, 2014 @ 9:45 am

        Always , a great recipe from the Secor family
        Can’t wait to try it!

        Ask mom who I am

    Reply
  3. Thanks for doing all the work, because I’ve been looking for a great pizza crust recipe! Yay! And btw, I LOVE cheesy breadsticks even more than pizza. Perfect!

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    • Lauren — August 21st, 2011 @ 6:46 am

      You’re welcome! It was really bothering me that I couldn’t get it right, so we just kept eating pizza until I got it right! Lol!

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  4. These kinda remind me of Souplantation’s garlic bread/pizza thing. Which is a total compliment b/c I’m not ashamed to admit it, I love the things! Great pictures!

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    • Lauren — August 21st, 2011 @ 6:46 am

      Never heard of Souplantation! I’ll google them asap!

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  5. Pizza is one of my favorite things to make/eat! Never thought of making cheesy bread sticks from it though, love!

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    • Lauren — August 21st, 2011 @ 6:47 am

      Sacrelig! How have you never thought to make cheesy bread sticks? They are SO good!

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  6. looks perfect to me! now you have me craving it! 😉

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    • Lauren — August 21st, 2011 @ 6:48 am

      I crave this stuff at least once a week!

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  7. Looks delicious! I’ve never been a big fan of tomato sauce, and so when I was little I would often just order cheese/bread sticks for my meal!

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  8. This looks amazing! We make homemade pizza every weekend (my little guys LOVE topping their own individual pizzas).
    I learned some great tips though for making my dough even better – can’t wait to try it with your recipe. And those cheesy bread sticks look so amazing, I am def. making those next time instead of a pizza.
    Yours look like they came from a restaurant, great job. Thanks for sharing the recipe and all your tips.

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  9. I’m in love! These look just like a batch of garlic sticks that I’m obsessed with from my hometown. Now I can make them for myself!

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  10. Looks fabulous. Going to try this week on pizza night, thanks for testing it out for me 😉
    Aimee

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  11. This looks absolutely delicious and I’ll give it a whirl!! We love homemade pizza, but I too can never seem to get the crust just right. I have a question though. I am pretty sure my Kitchen Aid Stand Mixer instructions say to knead only on speed 3 or 4, but not on high? Which speed should I knead the dough on for 6 minutes? Thanks so much!!!

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    • Lauren — August 22nd, 2011 @ 2:02 pm

      I kneaded mine on high. If you are going to only knead it at level 3 or 4, I would add another minute or two! I didn’t know that! Never read the kitchenaid manual….oops!

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      • Robbin — August 22nd, 2011 @ 3:12 pm

        Thanks so much for the info. I will live on the edge . . and knead on HIGH :)! HA!!! Love your blog, and your recipes :0! Please keep ’em comin!!

      • Andyman — February 13th, 2014 @ 6:17 am

        Yeah I have a kitchenaid mixer and I’ve heard that the belt inside is nylon and it isn’t uncommon for it to need to be replaced if you make a lot of dough or mix it on too high a speed. ymmv. I am going to have to try the honey instead of sugar trick. I’ve been using the pizza hut knock off pan pizza dough recipe for a while now but I’d like to start experimenting with the flavor of the crust rather than just consistency and crunchiness.

        • Lauren — February 13th, 2014 @ 8:19 pm

          Yup, you’re right! Just mix on low speed to not completely kill your mixer!

      • Jason in P.E.I — August 20th, 2014 @ 2:34 pm

        Thank you so much for this recipe. It is used at least once a week in my household. Tonight was pizza and garlic fingers. I like to make donair sauce to go along with the fingers. That’s how they are served around here. I use my kitchenaid mixer on high for 6 minutes and it turns out great.
        if anyone is interested in the donair sauce recipe here it is.
        1 can of milk (evaporated)
        175 ml sugar
        2 teaspoons garlic powder
        4 -6 teaspoons white vinegar
        Open the can of milk pour it into a steel or glass bowl (not plastic–it won’t set up properly in plastic). Pour the sugar & garlic powder in; mix this together well.
        8
        Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won’t thicken up properly).
        9
        Once this is done cover and refrigerate.

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  12. this looks so good! i’m drooling!! question – after rolling the dough out on parchment paper, do you leave it on the paper while cooking it?
    thanks

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    • Lauren — August 22nd, 2011 @ 4:52 pm

      Yup! Leave it on the paper for easy transferring to the oven.

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  13. I might want to marry you. Right after I make some of this. :)

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  14. Grandmas secret for making yeast doughs….make sure everything is warm….. Flour, water, bowl. You can’t let the yeast get lower than body temp. Also, let the dough rise in a warmed, not hot oven. I preheat mine to 170. Then turn it off. Try cooking on an outdoor grill too. You have to cook both sided of the dough. It’s fantastic!

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  15. my boys love cheesy breadsticks!! this just does the trick! thanks will try it tomorrow! will not pay for them at pizza restaurant again! homemade does rocks!!!

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  16. Do you keep it on the parchment paper when you put it on the stone or slide it off?

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    • Lauren — August 26th, 2011 @ 3:37 am

      Yes, I keep it on the parchment. Feel free to use cornmeal and a pizza peel. I think the parchment is much easier!

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  17. Ooooh, this looks awesome! So cheesy and delicious….definitely need to try this, yum!!

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  18. Lauren, thank you so much for this post!! I`ve never made pizza at home, but your step-by-step sure encouraged me to do so. I love, super love anything with garlic, and the cheesy garlic bread is on my top to-make list now. Thanks!! And wish me luck 😀

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  19. Ok – I mixed the dough but it doesn’t look like yours. I think maybe I put too much flour? But the bowl wasn’t getting clean so I kept adding more. I have it rising now and I hope that this is finally the recipe that I keep. I’ve tried quite a few. Only the second time using my stand mixer – lol

    Reply

    • Lauren — August 30th, 2011 @ 3:37 am

      Let me know how it works out!

      Reply

      • Ellen B — September 14th, 2011 @ 1:07 am

        The first time was ok and my husband really like the dough for pizza. The second time I made this dough for pizza came out better. This recipe is a keeper. Now I need a better pizza sauce than the Ragu pizza jar sauce – lol

    • Dan Aldrich — February 3rd, 2014 @ 7:11 pm

      Try “Exquisite Pizza Sauce” on Allrecipies.com

      Reply

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  20. I have never been able to make good Home-made Pizza- Until now!! This recipe was awesome!! Even my picky husband liked it 😉 Thanks!

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    • Lauren — August 30th, 2011 @ 3:33 am

      Awesome! Glad you liked it!

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  21. Just made this recipe tonight. I made one pizza and one batch of cheesy breadsticks. Wow, this recipe rocks! I’ve tried homemade pizza many times and it has never been this good. I’m so glad I tried it. And it was really easy! My dough also didn’t look like yours and was really sticky so I added quite a bit more flour. Not sure what I did differently. Either way it was awesome! Thanks for the great recipe!

    Reply

    • Lauren — August 30th, 2011 @ 3:33 am

      Sometimes the weather depends on how much flour you need to add in. It will vary from day to day. As long as you get it to the right consistency, then you should be good to go!

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  22. Made this last night, soooo fantastic!! Made both batches cheesy bread and the first one was devoured lightening quick…..will definately be making this again. I mixed mine up in my bread machine so even less work. thanks for sharing!

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  23. Could I do this in a bread machine do you think?!?! Cant find my dough hook… AHH!!!! P.S. LOVE your site..just found it!

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  24. Ok, so I don’t have a stand mixer…can I still make this?

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    • Lauren — September 4th, 2011 @ 2:16 am

      Yes! You can knead this by hand for 10 minutes! That should give you the same outcome.

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  25. This looks exactly like what we order at our local pizza parlor! Can’t wait to try it!

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  26. Made this tonite. Do you have any tricks for keeping it round? Whenever I roll/stretch it out it shrinks back in before I can top it.

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    • Cheryl — June 29th, 2014 @ 5:22 pm

      You need to let the dough rest for 30 mins (maybe not that long) if it’s not relaxed enough to roll out.

      Reply

      • Sheryl — March 15th, 2015 @ 9:53 pm

        Is resting separate from rising? If so, do you let it rise, punch it down, then let it rest?

      • Sheryl — March 15th, 2015 @ 10:00 pm

        We dd at least one TB of herbes de provence. basil, or whatever dry herbs/spices you may want to add BEFORE mixing. We love herbed bread dough!

    Reply
  27. Wonderful recipe! I have tried SO many homemade crusts, and never liked any of them. After basically giving up hope, I tried this and loved it!!! The only thing I had difficulty with is the shaping of the dough. Do any tips to keep it even (instead of super thin in the middle and thick around the edges)? Thanks so much!

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    • Lauren — September 7th, 2011 @ 4:17 am

      I usually just punch out the dough to get it flat, as even and as round as I can. Then after that, I use my fingers to press it out to a 12 inch circle. I usually have to go back over the same areas once or twice until it stays put. Hope that helps!

      Reply

      • Rob — November 15th, 2014 @ 11:04 am

        When rolling, begin with the rolling pin in the middle, then roll whatever way is needed, and return to the middle again. By rolling from the inside out, you will end up with a more consistent crust

    Reply
  28. I want to make this RIGHT NOW! It’s just me around here so do you know how the second half of the dough does in the refrigerator for a few days or in the freezer for GOT TO HAVE IT RIGHT NOW occasions? Thanks for your diligent dough testing and sharing your results with the world. I have had the same problems with make at home pizza.

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  29. Just made the garlic cheesy bread with one half the dough and a pizza with the other. I couldn’t let the cheesy bread cool for 2 minutes-it just called me too loudly. WONDERFUL. I can’t wait to try the pizza…only 6 more minutes! Thanks for the recipe, it’s a new fave.

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  30. This looks great. I make allot of doughs but am never 100% satisfied so I’m trying this one in hopes that it’s the one, but I do alot of my prep on Sunday’s and am wondering if this one will freeze well. Have you tried it and if so did
    you think it did well?

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    • Lauren — September 12th, 2011 @ 8:47 pm

      I haven’t frozen this dough before, but I have frozen other pizza dough recipes and they have turned out fine after you defrost them. I don’t see why it wouldn’t work!

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    • Jennifer — February 7th, 2013 @ 1:21 pm

      I have probably 20 pizzas in the freezer right now! Make your dough, shape it and cook it at 400 for 5 minutes. Otherwise when you cook it the toppings may be done but the dough will still be doughy. Let it cool and top with pizza sauce and favorite toppings. Put it in the freezer unwrapped for about an hour until everything including the sauce is nice and firm. Then wrap it up, put it in the freezer, and next time you want a delicious pizza it’s only 15 minutes away!

      Reply

      • Suni — May 13th, 2013 @ 1:51 pm

        BRILLIANT! I’ve frozen dough before letting it rise with good results (or so I’m told – it’s usually for my husband because I’m out of town). But I’ve never even thought to assemble the whole pizza! I’ll have to try this next time I’m leaving town for a while!

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  31. I have these in the oven right now! Your pictures totally won me over. I have been making all sorts of pizza crust recipes without finding THE ONE, so I was extra excited to try your recipe :)

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    • Lauren — September 12th, 2011 @ 8:46 pm

      I hope the dough worked out for you and you loved these as much as we did!

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  32. Does the bread dough freeze well? If not, do you make pizzas/cheesy bread “ready to bake” and freeze them that way? We’re a small family so one pizza is good for dinner, but I don’t want to waste the extra dough!

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    • Georgina — September 27th, 2011 @ 5:01 am

      I froze half of mine and it came out just as good.
      Divided it after the rise, formed it into a disc shape, then covered it in plastic wrap, making sure that the wrap is directly touching the dough all over – no air bubbles. I pulled it out of the freezer and put it in the fridge the night before I wanted to use it, it was all thawed out and pliable by dinner time the next evening. After that, it’s all the same as the first time around =)

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  33. The BEST pizza dough I have ever made! YUM!!!!

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  34. I’m sitting at the computer eating this right now!
    The dough turned out perfect, absolutely beautiful (I had to use AP flour, since that’s all we had, and it took an extra cup or so, but that doesn’t seem to have affected the result for me).
    Made it into the cheesy-garlic sticks, so tasty.
    Thank you so much for a wonderful recipe!

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  35. Did you use the regular attachment on your mixer or the dough hook for the kneading? Looks yummy!

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    • Lauren — September 21st, 2011 @ 1:58 am

      The dough hook! Sorry I didn’t clarify!

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  36. My dough is rising as I type this. So excited. I have had this page bookmarked for a loong time because I didn’t have a standing mixer but yesterday I realized that my hand mixer has a bread kneader attachment :) so excited to try this.

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  37. This recipe is FABULOUS!! My very picky daughter said “mom, this taste just like what we get at the restaurant!” It was delicious and this will be my new pizza dough recipe. Thanks for sharing!!

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  38. What temp do you cook the pizza/bread sticks at? 500F?

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    • Lauren — October 9th, 2011 @ 1:13 am

      Yup! 500 degrees!

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  39. I really wanted to make these but I didn’t have any mozz cheese and I only had the fake parm cheese :-/ But I went ahead and tried it anyway…..I used olive oil instead of butter and sprinkled the fake parm cheese on after they came out….I also used AP flour so i basically completely changed the recipe BUT they were amazing! This was my first time using the dough blade on my food processor and I’m so impressed! They were so good that I had to go ahead and make the other half of the dough….I can’t wait to try this again but as cinnamon sticks!

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  40. Best pizza dough we’ve tried yet…and I’ve been on a search trying many to find the perfect homemade pizza dough. Thanks so much for the great recipe. It’s a keeper!

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  41. Just made this for a church potluck! I made it last minute and didn’t have the recipe in front of me, so I used as much butter and garlic as seemed a good idea at the time. For a 16 inch crust I used one stick of butter and about 4 small garlic cloves. Mozz, good parm, then some ‘sprinkle’ parm I had left over. It was AWESOME! It was gone within 10 minutes of putting it down on the picnic table. And I got many compliments to boot! Thanks for a new recipe I can whip up in 20 minutes! (I keep premade crusts in the freezer.)

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    • Lauren — October 18th, 2011 @ 12:15 am

      Awesome, Crystal! Glad you liked them! You can never go wrong with butter, cheese and garlic!

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  37. Happy Mother’s Day « Broadmoor Babies - [...] the shower. I had made pizza dough earlier in the day so I rolled that out and baked up …
  38. Pizza Dough | Please Pass the Ketchup! - [...] quick one today guys! I’ve finally found my favourite pizza dough recipe thanks to Lauren at Lauren’s Latest. Out …
  39. Plum Jam – Prosciutto Pizza « me, you & Q - [...] on Sunday night, based on a pizza from a nearby restaurant (A Tavola.) I got the pizza crust from …
  40. Eat From Your Pantry Challenge Weeks 6, 7, and 8 Updates! | Only the Fields - [...] Pizza Dough:  Put four portions in the freezer to pull out for pizza, or for cheesy breadsticks to add …
  41. Bread Science | LiteracyNZ - [...] of bread or cereal-based meal: rewana / paraoa parai, naan bread, chapati / roti, ciabatta, pizza, bread and butter pudding, pita bread, corn bread, challah, and …
  42. pizzapizza « delightfulcrab - [...] pizza dough adapted from lauren’s latest [...]
  43. Easy Peasy Pizza Dough « just keep swimming… - [...] Easy Peasy Pizza Dough [...]
  44. Recipe du Jour: Homemade Pizza « The High Life Suite | Fashion. Food. Love. - [...] *recipe derived from LaurensLatest.com* [...]
  45. Pizza! - [...] 16. Pizza Crust you can use to make Garlic Sticks [...]
  46. Pizza Sticks – Brik « Miles Apart, Hearts Together - [...] The recipe for the dough can be found here: http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-rest... [...]
  47. Homemade pizza « olafsdottir - [...] Find the recipe for the best pizza dough ever her [...]
  48. movie review: the hunger games | braden & carli - [...] everyone “decorated” with their favorite toppings. i also branched out a bit and made cheesy garlic bread which were …
  49. Stomboli « bakingbandit - [...] Stromboli is a simple twist on your average pizza recipe and makes for a tasty dinner.  I used the …
  50. Mrs. Schwartz's Kitchen – Pepperoni Pizza Rolls - [...] being knocked up, geez.  Anyway, the other night I had a craving for pizza and I had half of …

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