(originally made 7/2008- this is my go-to pizza dough)
Pizza is often a weekend staple around here. I've made a real effort
to cut down on the amount we are eating out/ordering in, better for my
waist and for our wallet! Cookbookmom recommended using QC's Soft
Garlic Breadstick dough as pizza crust, and tonight I got to give it a
try. I made one small pizza for Jake, about 8" across, and a half
sheet pan freeformed shaped pizza as well. The dough is great to
work with, smells so good, and bakes up beautifully. Will definitely
be making some more and testing it in the freezer. Thanks
Cookbookmom for pointing me towards this recipe!
* Exported from MasterCook *
Soft Garlic Breadsticks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plus 2 tablespoons water -- (70'-80')
2 tablespoons olive or canola oil -- I used canola
3 tablespoons grated Parmesan cheese -- I used Parm/Asiago/Romano blend
2 tablespoons sugar
3 teaspoons garlic powder -- I used 2t
1 1/2 teaspoons salt
3/4 teaspoon fresh basil -- used the dried
3 cups bread flour
2 teaspoons active dry yeast -- used 1 pkg
1 tablespoon butter or margarine -- used olive oil to brush crust
In bread machine pan, place the first nine ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough out onto a lightly floured surface.
Divide into 20 portions. Shape each into a ball; roll each into a 9-in.
rope. Place on greased baking sheets. Cover and let rise in a warm place
for 40 minutes or until doubled. Bake at 350' for 18-22 minutes or
until golden brown. Remove to wire racks. Brush warm breadsticks with
Source: Quick Cooking (September/October 2003)