Ingredients:
- 3 cups All-Purpose Flour
- 2 ¼ teaspoons Instant Dry Yeast
- 1 cup Warm Water (105–115°F)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Fine Sea Salt
- 1 teaspoon Granulated Sugar
- ½ cup (1 stick) Unsalted Butter, melted
- 4 large cloves Fresh Garlic, finely minced
- 1 teaspoon Dried Italian Seasoning
- 2 tablespoons Fresh Parsley, finely chopped
- 1 ½ cups Low-Moisture Mozzarella Cheese, shredded
- ½ cup Freshly grated Parmesan Cheese
Instructions:
- Prepare the 6-ingredient dough: Activate yeast with warm water and sugar. Mix in flour, salt, and olive oil. Knead until smooth.
- First Rise (Proofing): Place dough in an oiled bowl, cover, and allow to rise in a warm spot until doubled in size (approximately 60-90 minutes).
- Preheat oven to 425°F (220°C). Line two standard half-sheet baking sheets with parchment paper.
- Gently punch down the risen dough. On a lightly floured surface, roll the dough out evenly into a large rectangle, about ¼ inch thick.
- Cut the dough rectangle into long, even strips, approximately 1 inch wide, using a pizza cutter.
- Prepare Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, Italian seasoning, and chopped parsley.
- First Brush & Cheese Application: Brush about half of the garlic butter mixture evenly over the dough strips. Generously sprinkle both the mozzarella and Parmesan cheeses over the strips.
- Bake (Initial): Carefully transfer the strips to the prepared baking sheets, ensuring they do not touch. Bake for 7-9 minutes, or until edges are just beginning to turn golden brown.
- Second Brush & Finish: Remove from the oven and immediately brush the remaining garlic butter mixture over the cheese topping. Return to the oven.
- Final Bake: Bake for an additional 5-6 minutes, until the cheese is deeply melted, bubbly, and golden. Watch carefully to prevent burning.
- Rest & Serve: Remove from the oven. Let cool on the pan for 2 minutes before garnishing with extra fresh parsley. Serve warm, ideally with marinara sauce.