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1
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
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2
Roll the pizza dough out on a lightly floured surface into a long, thin strip.
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3
The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick.
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4
Brush the surface of the dough with the oil.
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5
Sprinkle with the Parmesan, thyme, and red pepper flakes.
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6
Using a pizza cutter, slice the dough into 1/4-inch strips.
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7
Place on the prepared baking sheets.
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8
The strips can be laid straight or curved into designs.
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9
You can also twist 2 strips together.
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10
Leave 1/2-inch space between breadsticks.
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11
Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
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12
Bake until browned and crispy, 10 to 15 minutes.
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13
1 package active dry or fresh yeast
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14
1 teaspoon honey
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15
1 cup warm water, 105 to 115 degrees F
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16
3 cups all-purpose flour
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17
1 teaspoon kosher salt
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18
1 tablespoon extra-virgin olive oil, plus additional for brushing
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19
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
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20
In a food processor, combine the flour and the salt.
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21
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.
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22
(The pizza dough can also be made in a mixer fitted with a dough hook.
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23
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
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24
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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25
The dough should be smooth and firm.
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26
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
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27
(When ready, the dough will stretch as it is lightly pulled).
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28
Divide the dough into 4 balls, about 6 ounces each.
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29
Work each ball by pulling down the sides and tucking under the bottom of the ball.
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30
Repeat 4 or 5 times.
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31
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
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32
Cover the dough with a damp towel and let rest 1 hour.
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33
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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34
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
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35
2 cups extra-virgin olive oil
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36
1 tablespoon red pepper flakes
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37
In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer.
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38
Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes.
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39
(Do not let the garlic get too brown or the oil will have a bitter taste.)
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40
Remove from the heat and cool to room temperature.
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41
Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend.
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42
Refrigerate in a covered container for up to 2 weeks.
