Homemade Pizza Dough:
1 cup of warm water (not hot)
1 pack of active dry yeast (1.4 oz)
1 tsp sugar
1 tsp honey
2 Tbsp olive oil
2 ½ to 3 cups flour
1 tsp salt
4 cloves of Garlic
4 Tbsp Fresh minced Italian Parsley
4 Tbsp Fresh minced basil
2 Tbsp Extra virgin olive oil
½ cup Fresh grated Parmesan cheese
For the dough:
Place the active dry yeast in a large mixing bowl and mix it with 1 tsp of sugar. Add warm water, stir well and let it bloom for about 5 minutes.
Add 2 cups of flour, salt, honey and olive oil. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other ½ cup of flour and knead the dough until combined. (If the dough is too sticky, you might have to add a little more flour.)
Lightly flour some counter surface and transfer your dough onto the floured surface. Knead the dough until smooth. It will take about 2-3 minutes.
Rub a clean bowl with some olive oil and place the dough in it. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1½ hours. Punch the dough and let it rise again for another 30-45 minutes.
When ready, take out the dough and knead it for about a minute until smooth.
At this point, you can place the dough in a large ziplock bag and refrigerate. Remember to lightly grease the bag. (Dough can be refrigerated for up to 3 days.)
If you are just making breadsticks, separate dough in half and refrigerate the other half.
Preheat the oven to 425 and grease a cookie sheet. (You can also use a pizza stone and in that case, spread some cornmeal over the stone and preheat it in the oven.)
Split the remaining dough into two or three more pieces just so it’s easier to roll it out.
Roll out the dough into about 5×10 long, rectangles.
In a small bowl, combine grated garlic, herbs, oil and salt, mix well.
Spread mixture over the rectangles, covering the whole thing evenly. Sprinkle Parmesan cheese over the top.
Using a pizza cutter, slice the dough into 1-inch thick pieces, width-wise. Carefully twist each piece.
Place them on the cookie sheet (or the pizza stone) and bake for 9-11 minutes, until nicely golden.
You an grate some more Parmesan cheese on top if you wish.