Ingredients:

  • 420g all-purpose flour
  • 300ml warm water (105°F–115°F)
  • 7g active dry yeast
  • 1 tbsp honey
  • 1.5 tsp fine sea salt
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, melted
  • 4 cloves fresh garlic, finely minced
  • 0.5 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 0.5 cup shredded sharp cheddar cheese
  • 0.25 cup finely grated parmesan reggiano cheese

Instructions:

  1. Combine the 300ml warm water, 7g yeast, and 1 tbsp honey in a large bowl. Let it sit for 5-10 minutes until a thick, tan foam forms on the surface.
  2. Add the 420g flour, 1.5 tsp sea salt, and 2 tbsp olive oil to the bowl. Mix until a shaggy mass forms.
  3. Knead the dough for 5-7 minutes. Note: If using a stand mixer, use the dough hook on medium low speed. Stop when the dough is smooth and bounces back when poked.
  4. Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let rise for 1 hour 15 minutes until it has clearly doubled in size and looks puffy.
  5. While waiting, melt the 4 tbsp butter and whisk in the minced garlic, powder, oregano, and parsley. Note: The smell should be intensely savory and pungent.
  6. Preheat your oven to 450°F (230°C) and line your 9x13 pan with parchment.
  7. Gently press the dough into the pan. Note: If it snaps back, let it rest for 5 minutes to relax the gluten, then try again.
  8. Brush the dough generously with that infused garlic butter, reaching all the way to the edges.
  9. Layer the mozzarella, cheddar, and parmesan evenly across the surface.
  10. Bake for 12 minutes. Stop when the cheese is vigorously bubbling and the edges are deep mahogany.
  11. Slice into 12-14 sticks using a pizza cutter and serve while the cheese is still in its molten, velvety state. During the baking process, you should notice a second aroma shift. Around the 8 minute mark, the scent of toasted garlic will start to mix with the smell of browning cheese. This is the sweet spot. If you pull them too early, the dough in the center will be gummy. Wait for that deep mahogany color on the edges; that's where the flavor lives.