I used this recipe for the dough, using mixer, but I bet you could do it by hand as well. http://www.recipezaar.com/Soft-Italian-Bread-Sticks-Abm-104628
* 1 cup warm water (70 to 80)
* 3 tablespoons soft butter
* 1 1/2 teaspoons salt
* 3 cups bread flour (All purpose works well also)
* 2 tablespoons sugar
* 1 teaspoon italian seasoning
* 1 teaspoon garlic powder
* 2 1/4 teaspoons active dry yeast (about 1 packet)
Pour the warm water into your mixing bowl. Add the sugar, and let dissolve. Add the yeast and let sit for a few minutes, until dissolved. (This is 'blooming' your yeast, to make sure it's good.) Then add the salt and seasonings, if you decide to use real, minced garlic, then it would be extra good. Add in the butter and mix best you can. Dump in a bit of the flour (about half) and mix in stand mixer with dough hook. Continue to add the flour until the dough is ready. (If you need help on this, find a recipe that makes bread dough with a mixer. You want the dough to take just enough flour until it's not sticky anymore.) When the dough is ready, pull it off the hook and leave it in the bowl with a towel covering it for about 30 mins. (You can let it sit longer if you need to)
This made three pizza balls. I stretched it out- I've found the easiest way to do this is to start to pull it apart, then once it's about as big as your open hand, hold it by the edges and rotate, letting it stretch to the floor until it is as big and as thin as you'd like.
Spread a bit of olive oil on a foil covered cookie sheet, and lay out your dough. Brush the edges of the dough with some olive oil, then add your toppings!
On mine, I used Hunts Garlic and Onion spaghetti sauce, reduced down a little bit. If I had planned it out, I would have made some sauce from scratch, but this was very good.
Next I put on some basil leaves, then covered with mozzarella cheese.
Then my actual toppings were:
- sundried tomatoes (I won't use these again, they were kinda weird. But I tried it, and expanded my taste bud horizons)
- italian sausage
It was really good.
*note* I am not a professional baker. I don't really know what I'm talking about with bread. But this is how it works for me. If I explained the yeast or the dough making wrong, please let the rest of us know! lol