Ingredients
Equipment
Method
- Warm water to 110°F. Combine half the water with yeast and sugar, stirring gently. Let sit for 5 minutes until foamy. If it doesn’t foam, the yeast is dead—start over with fresh yeast.
- In a large bowl or stand mixer, combine remaining warm water, olive oil, salt, and flour. Add the activated yeast mixture. Knead with a dough hook for 5–7 minutes (or by hand for 8–10) until smooth and elastic.
- Transfer dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 30–40 minutes until doubled in size.
- Preheat oven to 425°F. Grease a 9x13-inch pan with 2 tablespoons melted butter. Punch down the dough and press evenly into the pan, stretching to the corners. Let rest 5 minutes if needed.
- Brush dough with 1 tablespoon melted butter. Sprinkle mozzarella and Parmesan evenly. Combine garlic powder and Italian seasoning and sprinkle on top.
- Bake 12–15 minutes until cheese is bubbly and golden brown. Brush immediately with remaining melted butter and sprinkle with extra Parmesan.
- Cool 5 minutes, then slice into 12 sticks with a pizza cutter or sharp knife. Serve warm with marinara, ranch, or garlic butter for dipping.
Notes
Pro Tips: Always use fresh yeast and 110°F water for best rise. Don’t skip buttering the pan—it creates the signature crispy bottom. For cleaner lines, lightly score the dough before baking.
