Pizza Crust Bread Sticks

Back in the day, when we lived in California, we frequented a local pizza place--a hole in the wall kind of place, but probably the best pizza I've ever had. Along with the pizza they served bread sticks with ranch sauce that were to die for.  So, we moved, and oh did we miss those bread sticks. The only thing I could do was to try and duplicate the yumminess.

This recipe makes 2 pans of bread sticks or 1 pan bread sticks and 1 large (16" - 18") pizza crust.

1 1/2 cups + 3 Tablespoons warm water
2 teaspoons active dry yeast

1 teaspoon lemon juice
2 tablespoons oil
2 tablespoons sugar
1 teaspoon salt
2 tablespoons dry milk
4 1/2 cups flour

To your mixing bowl, add water and yeast. Let sit for a few minutes. Add lemon juice, oil, sugar, salt, and dry milk. Add flour. Turn mixer on low and mix for 1 minute. Turn mixer to medium and mix for 7 to 9 more minutes. Remove kneading attachment, cover and let sit for 45 - 60 minutes. (Dough should be double in size.)

 Spray cookie sheet with non-stick cooking spray. Generously spinkle with grated parmesan cheese. Divide dough in half. (If only making one pan, place other dough half in zip lock back and keep in fridge for up to 1 week. Remove about 20 to 30 minutes before using.) Stretch dough and spread out on pan.

 Take about 3 tablespoons to 1/4 cup melted butter and spread evenly over top of dough. Sprinkle generously with parmesan cheese. Lightly season with kosher salt.

 Slice into sticks with a pizza slicer.
 Bake at 450 degrees for 12 - 15 minutes. Serve plain or with Buttermilk Ranch Dressing.

My husband likes them darker (above) and I like them a little lighter (below).