If you’re looking to make a homemade version of that cheesy favorite from your beloved pizza establishment, this recipe delivers. Our dough receives a chewy boost from semolina flour, a flour commonly used in pasta because of its fantastic elasticity. Then the dough is bathed in melted butter, garlic, and herbs before getting topped with a trio of cheeses. Whole-milk mozzarella is classically gooey and stretchy while Gruyère and Parmesan boast earthy and nutty tones, delivering the perfect shareable snack you may not want to share.
- 2½ cups (313 grams) all-purpose flour, plus more for dusting
- 1 cup (155 grams) semolina flour
- 3 teaspoons (9 grams) kosher salt, divided
- 2 teaspoons (6 grams) instant yeast
- 2 teaspoons (8 grams) granulated sugar
- 1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C)
- 2 tablespoons (28 grams) extra-virgin olive oil
- 3 tablespoons (42 grams) unsalted butter, melted
- 1 tablespoon (10 grams) minced garlic
- ½ teaspoon dried Italian seasoning, plus more for sprinkling
- 2 cups (226 grams) shredded whole-milk mozzarella cheese
- 1 cup (113 grams) shredded Gruyère cheese
- Freshly grated Parmesan cheese, for sprinkling Marinara sauce, to serve
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, 2½ teaspoons (7.5 grams) salt, yeast, and sugar. Make a well in center; add 1¼ cups (300 grams) warm water and oil. Using a spatula or wooden spoon,’ stir until a shaggy dough forms. Turn out dough onto a lightly floured surface. Using floured hands, flatten dough until about 1 inch thick. Fold dough in half toward you; using heels of your hands, push dough away from you. Turn 90 degrees, and repeat procedure until smooth and elastic, 5 to 6 minutes, lightly flouring surface and hands as needed. (See PRO TIP.)
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- In a small bowl, stir together melted butter, garlic, Italian seasoning, and remaining ½ teaspoon (1.5 grams) salt.
- Punch down dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 16×11-inch oval. Place on prepared pan. (Remeasure to make sure dough is still 16×11 inches.) Dock dough all over 1 inch apart. Brush dough with butter mixture. Sprinkle with mozzarella and Gruyère.
- Bake until bottom crust is golden brown and cheese is melted, 20 to 25 minutes. Let cool for 5 minutes. Sprinkle with Parmesan and Italian seasoning. Cut in half lengthwise, and cut each half into 2-inch sticks. Serve hot with marinara sauce.
PRO TIP- This recipe calls for steady kneading. Don’t rush—you can go from smooth to tearing the dough pretty quickly. Go slow and pay attention to your dough. Re-flour your hands when the dough tears as you pull your hands away. You will need to re-flour your hands and surface a lot in the beginning and sparingly toward the end. It starts to get smooth around 4 minutes, but it is not elastic yet. Knead for about 1 minute more, and it gets smoother and elastic. Perform a finger dent test to make sure the dough is ready: gently press your finger about ½ inch into the surface. If your dough has been properly kneaded, you should be able to watch the dough spring back completely.