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

Fail-Proof Pizza Dough makes the perfect Pizza! Get my step-by-step tutorial below.

 

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.

 

Fail-Proof Pizza Dough–there is nothing better!!

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.

In case 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.

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.
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.

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.

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.}

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.

The dough should be smooth and easy to work with. And the bowl should be clean!

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.

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!

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.
Now you can turn this dough into anything your little heart desires.

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.

How about some Cheesy Garlic Bread Sticks?

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or 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!}

 

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.

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:

  1. 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.
  2. 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!}
  3. Mix butter and garlic in a small bowl and set aside.
  4. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
  5. 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.

Fail-Proof Pizza Dough just like in restaurants! Turn it into pizza or garlic bread sticks.

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  1. 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.)

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

      Reply
  2. My husband despises pizza- can’t believe he married me seeing as my family has pizza EVERY Saturday night! 🙂 I decided to torture him and try this one during the week, I must have been trying to start a fight!

    He LOVED this, and truly has asked me for it every single week! We add pepperoni to his side, and dip it in crushed tomates with basil (super cheap for the huge can, like.. $0.68 often!)

    My only difference is how I bake it- I use my jelly roll pan (spray some Pam) and push and pinch it all out, the whole recipe fits well into my jelly roll pan. A package of mozzarella pre-sliced or pizza cheese mix is the perfect amount, too!

    I do notice when I use honey, it is to me- 100% better tasting, my husband could care less 🙂

    Reply
  3. This pizza crust really was the best. It was exactly what I was looking for, and I’m going to hang on to it forever. Thanks for making my pizza dreams come true!

    Reply
  4. I have made this crust twice in the past week. My family loved it. The second time I made it I subbed one cup of cornmeal for a cup of flour (cornmeal crust is trendy where we live). It made the crust so light and a little bit crispier. I made an appetizer pizza with it, and it was a HUGE hit. Thanks for a great recipe.

    Reply
  5. I just found this recipe via Pinterest. I’m from PEI aka Prince Edward Island, Canada. Land of Anne of Green Gables. Cheesy Garlic Bread is known as Garlic Fingers here. You can purchase them at any pizza place. They are best served with donair sauce. Here is a link: http://allrecipes.com/Recipe/dashs-donair/detail.aspx This link also has the recipe for donairs, a stuffed pita with seasoned meat. They are VERY popular here also!

    Reply
  6. I have a pretty simple and easy perfection to my world class homemade pizza (or so says my family) but I may have to try this one. I’m making cheesy bread tonight for my solo dinner (yay for alone time with cheese and carbs). Mmmmm, makes me happy!

    Reply
  7. How long do you cook the pizza at 500 degrees?

    Reply
  8. Found you via Pinterest and couldn’t resist the pic.These look delicious. I love cheesy bread and now I can make my own.
    Thank you!

    Reply
  9. I have made this several times and it is absolutely wonderful! I am wondering if it will freeze and still taste as good?

    Reply
  10. I have the same question as Heather. Can you freeze/refrigerate the un-used dough?
    Thanks for the tutorial…the crust is awesome!!

    Reply
    • Yes! I’ve frozen it several times! Once you pull it out, you may have to knead a little flour into it so its not so tacky, but it works just fine!

      Reply
  11. Hello! I tried this recipe out this week. Split the dough. Baked a pizza from one half and froze the other. Baked another pizza from the frozen half last night. Turned out great both times! However, I used a round pizza pan instead of a stone to bake the pizza. Temperature needed to be a lot lower in my case…425 degrees actually. Thanks for posting the recipe!

    Reply
  12. Can you use all purpose flour?

    Reply
  13. just saw this on pinterest & got so excited! it looks like one of my favorite cheese breads from college!!! making this soon 🙂 thanks lauren!

    Reply
  14. I tried this recipe, and it worked! It is just like it says, fail-proof-pizza-dough! It was so delish! It worked even though i only had all purpose flour. Thanks for an awesome recipe.

    Reply
  15. I cheated and used the Dough Boy’s pizza dough instead of making my own dough because we were being lazy. It wasn’t as good as I had hoped because the flavor of the dough was overwhelming but it was still very good. I can’t wait to try it with the right pizza dough. Thanks so much for sharing this! 😀

    Reply
  16. Tried this tonight for birthday pizza…. knocked the socks off my regular crust. Thanks!

    Reply
  17. This is what i’ve been looking for i will really try this….i really love pizzaaaaaa 🙁 thanks in advance…:)

    Reply
  18. I used the “no fail dough” recipe tonight. I made a 3 meat pizza and the garlic cheesy bread. It was a hit with both of my daughters and my wife and I loved it, too. Needless to say, we won’t be ordering in much anymore.

    Reply
  19. Trying this tonight – can’t wait! Do you think you could make pre-made pizza’s and freeze (with the sauce cheese and toppings)? I would love to just be able to pull these out on busy nights and cook like a normal frozen pizza from the store – wonder if that would work… Anyone tried? Did you defrost first, or just pop it in?

    Reply
    • I’ve never tried it, but I don’t see why it wouldn’t work!!

      Reply
  20. Hi Laura,

    I just tried your pizza dough recipe and wanted to say thanks- It worked perfectly!!
    I made the cheesy bread and topped it with pepperoni – so good!

    Thanks again!
    Suzanne

    Reply
  21. Can you freeze or keep the dough the fridge?

    Reply
  22. Wow, the cheese bread looks so yummy. Will definitely have to make this!

    Reply
  23. Hi Lauren! Just made these breadsticks tonite, & they were awesome!! Now I don’t have to go out for pizza anymore! Thank you so much for posting this!!

    Reply
  24. tried this recipe and our family thought it was the best one they had ever tasted for homemade crust..can’t wait to make it for cheese sticks

    Reply
  25. best homemade crust I ever made..followed recipe exactly and it is great!!

    Reply
  26. Thank you for this tutorial, I had it pinned for a while before deciding we’d use it to make our Christmas day lunch with 🙂

    And we did….we had pizza for Christmas day lunch and it was just perfect! Thank you ever so much x

    Here’s the link to my post http://www.handmadebymrsh.blogspot.com/2011/12/christmas-day.html

    Reply
  27. Found this on Pinterest! I made the dough tonight and tried half with your cheesy bread recipe, and used the other half for hawaiian pizza (gotta use that leftover Christmas ham!).

    I didn’t have bread flour so I used all purpose, and the dough turned out great! This was my first time making pizza dough and it couldn’t have been easier or more delicious! It was chewy and crispy and we loved it!

    500 was too high for my oven, the cheesy bread turned out too brown. It was perfect in our opinion, but looked nothing like the pictures here. I baked my pizza at 475 for 11 minutes and that was perfect. I just put the pizza on a round pizza pan (not stone) and it worked just fine! (my cookie sheets are too small)

    I always read the comments to get user tips before trying something new, so I thought I’d share my own! Thanks for the recipe! I will be making it again and again!

    Reply
  28. Can I melt the butter & mix in the garlic? Or do I just have to wait until the butter is super soft & mix it together then spread it on?

    Reply
    • Either ways work!! Do what’s easiest for you.

      Reply
  29. I made the bread sticks last night and they were delicious! Definitely something I’ll add to my appetizer rotation. Thanks for a great recipe!

    Reply
  30. Lauren, I just found this beauty on Pinterest and it’s going on our table tonight! We are celebrating my mom’s bday, and the kids are not very keen on the soup I’m serving. This cheesy bread will make them happy!!

    Reply
  31. Forgot to mention… I totally do the walk away when I’m using my mixer! My breads turn out so much better if I leave them mix for a while!!

    Reply
  32. I love the cheesy bread. I also used the left over to make really good personal meatball subs. This I’m making batch number two today. Thank you for the pizza dough recipe, it’s great!

    Reply
  33. I just made this last night and I can tell they will be amazing the next time I make them. This first time was a bad experience though! Somehow my parchment paper started on fire in my oven! The paper also seemed to completely melt to the bottom of the breadsticks. My husband and I still ate them because they looked and smelled so delicious. We just had to spend a little extra time picking paper off the bottom before we took a bite. I think next time I will skip the paper. Also, I made these with whole wheat bread flour and they turned out so good, much better than the dough I get from my bread machine! Thanks for the recipe!

    Reply
  34. We really enjoyed these. 🙂

    I made it half whole grain and nobody even noticed. They were awesome! Forgot the marinara, though. They were still yummy! Happy new year to you.

    Reply
  35. Can this dough recipe be used with a bread machine? I would love to try it but I like to just throw it in the macine (dough setting) and let it go.

    Thanks

    Reply
  36. Like you, I have tried several different dough recipes with so-so results. I tried yours last night and was blown away. I am new to using yeast, and since I don’t have a stand mixer, was nervous about kneading by hand. But I did it for a full 6 minutes like you said and it turned out PERFECTLY. I ate my pizza in complete awe that *I* had made that crust! This pizza dough recipe is definitely “the one”! I used the whole recipe for my 15″ pizza stone and it was great. I can’t wait to make the garlic bread sticks with it.

    Thank you so much for perfecting your recipe and sharing it!

    Reply
  37. I just made these and they are awesome!!!! Thank you for the recipe! First time I’ve ever even made dough!!! Found you via Pinterest.

    Reply

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