A couple months ago I decided to splurge and get a stand mixer. Regretfully I didn’t buy a KitchenAid off the bat, but a mid range model and I thought it would be just fine. I actually found it on sale, which seemed even better. This was the first recipe I tested out with it. Not the Cheesy Breadsticks themselves, but the dough I used to make them. One of the reasons I wanted a stand mixer was because I love making homemade pizzas and breads, but it’s hard when you have to do all the kneading by hand. So, I set into this recipe with my new stand mixer, and slowly, but surely it turned into a disaster. After about 2 minutes of ‘kneading’ the dough with the bread hook, the suction cups came off of the counter, the bowl slid out of it’s slot, and the dough hook was scraping the side of the bowl and somehow jammed. UGH! After a few minutes I was able to get everything sorted out, but I knew this mixer had to go back. The first recipe I wanted to make and already it under-performed! I finished this by hand, and it was still delicious.
I ended up returning that mixer and found my dream KitchenAid. I bought it right away and have never looked back. Even though I have had it for only a few short months, I can see it’s going to be a long lasting, solid relationship. My advice to you? Don’t skimp, get the KitchenAid (click to see my model). It makes a difference. KitchenAid is not paying me for this, but if you are reading this KitchenAid, feel free to send me some other awesome things!
Back to the Cheesy Garlic Breadsticks. OMG these are so YUM! You have to make them. The dough is really easy to make, so I am going to include that recipe too, but you could just as easily use store bought pizza dough. I love Trader Joe’s .99 cent pizza dough (look for it in the refrigerated section). The blend of the garlic, mozzarella, and Italian seasonings is so delicious. I couldn’t wait to take this out of the oven and dig in. Even my ultra super picky toddler gobbled this up! I’d recommend serving with a side of marinara or ranch. Yum.
- ½ cup warm water
- 2¼ tsp. instant yeast
- 4 cups bread flour, plus more for dusting
- 1½ tsp. salt
- 1¼ cup water, at room temperature
- 2 TBS extra-virgin olive oil
- 1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
- 2. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
- 3. To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
- Recipe makes enough dough for 2 medium pizzas or 4 calzones.
- Recipe from Baking Illustrated
- 1 pound pizza dough, room temperature (see above recipe)
- 4 TBS extra virgin olive oil, divided
- 1 clove garlic, peeled and minced, or 1/2 teaspoon garlic powder
- 2 TBS minced fresh parsley, or 1 tsp dried parsley flakes
- 3/4 tsp Italian seasonings
- 2 cups shredded part-skim mozzarella
- 1. Preheat oven to 450°F.
- 2. Drizzle 2 TBS of extra virgin olive oil over the bottom of a rimmed baking pan. Stretch the pizza dough to approximately 1/2-inch thickness over the oiled pan. Sprinkle the minced garlic or garlic powder evenly over the dough, followed by the parsley and Italian seasonings. Drizzle the remaining 2 TBS of olive oil over the surface of the dough, then sprinkle the cheese evenly over the top.
- 3. Bake for 20-25 minutes, or until the outer edge of the crust is deep golden brown and the cheese is fully melted, bubbly, and browned in places. Remove from the oven and let rest for 5 minutes before transferring carefully to a cutting board.
- 4. Cut into strips of desired size. Serve warm or room temperature, plain or with dip of choice.
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