Serving Size / Yield
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon extra-virgin olive oil
- 1 packet active dry yeast
- 1/2 cup warm water
- 1 cup shredded mozzarella, provolone and romano cheeses
Pour the warm water into a small bowl, mix the granulated sugar into it, and pour the active dry yeast on top. Let this sit for five minutes while the yeast becomes active. When it's ready, there will be a thick brown foam on top of the water, and it will smell like baking bread.
Mix the olive oil into the yeast mixture. Pour the entire wet mixture into the all-purpose flour and mix until it begins to form a sticky dough. Add more water if necessary to reach the right texture.
Once the mixture has reached a doughy texture, knead it by hand for five minutes or until it forms thick, elastic strings when you pull it. Cover the dough and set it aside for at least 30 minutes or until it doubles in size.
Separate the dough into 18-24 portions and shape it into sticks. Place the dough sticks on a preheated pizza stone or on a baking sheet lined with parchment paper.
Cover the sticks liberally with the cheese mixture and bake them for 10 minutes at 425 degrees. Serve while still hot.