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. Hi!

    Reply
  2. This made delicious garlic bread and pizza! Thanks for sharing!

    Reply
  3. Made this dough today for lunch. I topped our pizza with Ina Garten’s pesto recipe, mix of sliced cherry tomatoes, red onion, bacon, and goat cheese. Best pizza I’ve ever had. I’ve tried several pizza crust recipes and this one is my favorite. Thank you for the recipe! Take gentle care.

    Reply
  4. instead of a pizza stone, because i dont own one, i use an upside down cast iron skillet. that way you get a high thermal density similar to a pizza dough.

    Reply
    • love cast iron skillet idea. Was a little concerened about the thiness of a baking sheet.

      Reply
  5. I can’t wait to try these! I was just wondering about which shelf of the oven you put it on, my oven’s heat source is at the bottom, if I have it at 500, should I put the stone on the top, middle or bottom shelf?

    Thank you so much

    Reply
    • I’d say start in the middle. If it’s getting too crispy or dark too fast, then move it up!

      Reply
  6. The trick in the taste I found is you MUST use olive oil! It just doesn’t taste right unless you do!

    Reply
  7. Hi! Anxious to make this on Friday. I have a question for you first though. Could you substitute whole wheat flour for the bread flour? Thanks in advance!!

    Reply
    • I wouldn’t substitute all of the flour for whole wheat. Try 1/3 to 1/2 whole wheat.

      Reply
  8. Thank you SO much for such a great recipe! I didn’t use the crust recipe, as I have a great one of my own, but you have so many great tips and the cheesy garlic breadsticks were fabulous!! I even made the gluten-free and they were so yummy! (Here’s the link if anyone is interested in making them gluten-free: http://karissawagner.blogspot.com/2012/08/cheesy-garlic-bread-sticks.html)
    Thanks again!

    Reply
  9. can i use my food processor or the bread machine to kneadthe dough? thanks

    Reply
    • I’ve never tried either….give it a whirl and let us know!

      Reply
  10. Hi Lauren
    Made this last night LUSH cant believe how tasty it was.
    PS I live in Italy lol !!!
    X

    Reply
  11. Your recipe can also be used to make delicious stromboli’s!

    Reply
  12. trying to duplicate pizza from childhood that was airy and light and cooked on a baking sheet,used to watch saL cut pizza into rectangular pieces probably 6×9,choice of pepperoni or not,could smell for blocks away,used to cut school to get first slice at lunch time. I think the aroma came from oregano in tomato sauce.lots of stringy mozzarella. pizza was approx.2″ thick and looked like sourdough bread instead of pizza.building no longer there. your reciepe gives me some ideas need to learn how to make sourdough starter. needless to say spent time in summer school for skipping class for pizza you’ve been very helpful,thank you DAVE

    Reply
  13. Do you think I can use instant yeast instead of active dry yeast? and skip the activating it in water step? Looks yummy!

    Reply
    • Never used that kind of yeast before…give it a whirl and let me know if it works!

      Reply
  14. I know this original post is old, but I came across this on pinterest.. I have to tell you… ahhhhmazing! I use this dough regularly! I’ve currently got a batch doubling for calzones! Yum!

    So thank you! This dough rocks our socks off!

    Reply
  15. Can you/how long would it take to mix this by hand? My son and daughter love cheesy bread and I would like to make it for them but I dont have a mixer.

    Reply
    • Same amount of time my stand mixer as by hand.

      Reply
  16. Great tips on the pizza dough. I learned my pizza techniques in milan and you are right on! Have you try Grilling your pizza? I put it on my Hot Hot grill with the pizza stone or your upside down cookie sheet. It was amazing too!

    Reply
    • Uh, yeah! Grilled pizza is the bomb.

      Reply
  17. Hi Lauren,
    I made your pizza dough last week and it was absolutely delicious. I have been wanting to make my own pizza for such a long time. The word “yeast” in the bread making journey was just plain intimidating to me that I would never try it. But, I made yours and I was so proud of myself. I have a question. I want to make this tomorrow for my grandson’s birthday. Can I make this the dough today and assemble everything tomorrow? Would you please tell me how to do this? I would appreciate it so much. Thanks, Ruth

    Reply
    • Yup! You can totally make this ahead! Just knead the dough as usual, put it into a greased bowl, move it around so it gets a light coating of oil and cover the bowl with plastic wrap. Refrigerate until the next day and remove 3 hours prior to let it come to room temp and then rise. After it’s risen, it’s ready to go! Good luck! So glad you conquered the yeast!! 🙂

      Reply
  18. I’ve been trying to eat less processed foods so I have been trying to give up white flour and start using whole wheat flour. Any suggestions for using whole wheat instead of the bread flour?

    Reply
    • I would split the flour in this recipe half and half–half whole wheat, half bread or all purpose. If you’re not using bread flour, knead an extra minute. Bread flour seems to be the key in getting a nice chewy pizza crust.

      Reply
  19. WOW! I just used this for our pizza night, and it is awesome! Thank you!!!

    Reply
  20. Have you ever made a batch of the dough, rolled them out and then froze them for later use? I would like to be able to just pull out of the freezer and use for a quick meal, just wondering if you’ve ever tried it?

    Reply
    • nope, never tried it! Sorry!

      Reply
  21. This recipe rocks! I’ve never done any type of yeast-risen bread or dough, so I was a wee bit nervous. It turned out DELICIOUS! Not too chewy, not to doughy- Perfect!
    Thanks! I think now I might branch into other risen-type breads.

    Reply
  22. Hey a BIG THANK-YOU FOR THE DELICIOUS RECIPES!!! ? I do not have a pizza stone, and nor a mixer to knead the pizza dough, can I still make this dough and have it turn out?

    Reply
    • Yes! Knead by hand and use an upside down baking sheet.

      Reply
  23. OK I FINALLY GOT IT!!!! ALITTLE SLOW ON THE CONNECTION I HAVE (LANDLINE STILL!!!) THANKS SOO MUCH LAUREN FOR THE GREAT RECIPES!!! diane

    Reply
  24. Made this tonight. The family absolutely loved it! I am also in love with the ease of the dough. My Kitchenaid made this a cinch and I was able to whip up the Cinnamon Biscuit recipe while it mixed. R u kidding? LAUREN..you are my new recipe BFF. Love the site, love the recipes!

    Reply
  25. I made this tonight. I let the breadmachine to all of the work. This was so good. The kids went nuts over it. Nice crispy crust and so garlic-y! Thank you!

    Reply
  26. Wow that looks incredible I will definitively try this recipe today!!! Thanks for this awesome recipe!!!!!

    Reply
  27. Just ate these hot from the oven – sooo good! I wanted to offset the torture of zucchini lasagna for my son. Unfortunately for him, he ate all his breadsticks first and had to sit and mope for 30 minutes until he caved in and ate the horrible dreaded zucchini (if he only knew it goes in all my chocolate baked goods hahaha!). I did not change a thing with the recipe. My hubby said it may be the best thing I have ever made so a big Thanks for sharing!

    Reply
  28. Found this on Pinterest after my sister raved about it — amazing and so easy! I was looking for a good recipe to make pizza rolls and most of the other ones out there were doomed to fail. Thanks so much for this one!

    Reply
  29. Rising as we speak! Thank you Pinterest and THANK you for an easy recipe! 🙂

    Reply
  30. Thanks for this, my wife has been trying to talk me out of making my own stromboli dough, but i think im ready now!!!

    Reply
  31. I LOVE THIS! I made the cheesy bread and my husband hasn’t stopped asking me to make it again… this dough is really easy to make, even for someone with minimal experience in the bread area 🙂 thanks for sharing!

    Reply
  32. Thank you thank you thank you!!! I made pesto pizza last night with zucchini and tomatoes… this dough is the best I’ve ever made! 🙂

    Reply
  33. Wow, I spent months and many attempts at making pizza at home only to come up with almost exactly the same recipe. Now my household (and a few friends and family) only wants my pizza. None other will do. And I agree, the magic is in the crust.

    A couple of notes I would add are, I ONLY use King Arthur Bread Flour. It has a very high gluten content, around 12% I think. It makes for a very nice crunchy bottom crust with a wonderfully soft center. And, I also use instant yeast instead of instant dry yeast. The only real difference I believe is the shelf life and you don’t have to bloom it before mixing.

    Reply

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