Eric Pelz

Recipe - Cheesy Bread

I've been making a lot more pizza during the pandemic, but one thing I wasn't able to replicate as well as take-out was some kind of garlic-and-cheesy breadstick. After reading pizza-making forums and Reddit, and watching YouTube videos, I think I made a good replication for "Cheesy Bread".


  • 1 pizza dough ball, ~280 g 1
  • 4 oz Mozzarella Cheese (I use "Rustic Cut")
  • 1 oz Cheddar Cheese (I cube/crumble it roughly)
  • Garlic oil (I use this, but there are many options)


Prepare your dough ball like you would make a pizza - probably taking it out of the fridge ~2 hours before you're ready to bake it.

Preheat your oven to 450 F.

First, make the cheesy bread:

  • Lightly flour your counter
  • Stretch the dough ball to a rectangle (twice the size of the target cheesy bread)
  • Place on parchment paper.
  • Cover with 3oz mozzarella cheese.
  • Fold in half, and seal the edges.
  • Trim your parchment paper to slightly larger than the cheesy bread.
  • Use a large knife to cut into about 8 strips.

At this point, it should look like this picture:

Now, put the parchment paper in a carbon steel or cast iron skillet. Cover with the remaining 1oz mozzarella, and 1oz cheddar cheese.

Bake at 450 F for about 15-20 minutes, until well browned at the top.

This picture is slightly underdone on the bottom - I crowded my oven with 3 pizzas, so it didn't quite cook evenly. A few more minutes would have be ideal.

After taking out of the oven, drizzle with garlic oil on top.

Eat immediately, and serve with pizza sauce2.


  1. You can definitely buy dough from a store (I like the dough they sell at Arizmendi Bakery). Be sure to weigh it, though - e.g. the dough from Arizmendi is twice the size you want for a single cheesy bread, so you'll need to cut it in half and re-shape into two balls. If you buy dough from a store, still let it rest on the counter for ~2 hours.

    If you're making your own dough, here's my go-to recipe for pizza dough. This is inspired by recipes from The Elements of Pizza and baking steel. This makes 3 balls of dough.

    • A few days before you need it:
      • Mix 500g bread flour, 350g water, 13g salt, 1.5g yeast (3/4 of 1/2 tsp), 10g sugar, until just combined
      • Knead (with wet hands) for 2 minutes, to remove clumps. Form a loose ball, and cover the container
      • Put in fridge 24-48 hours, but can go longer
    • 2 hours before before baking:
      • Split to three portions of dough (~280g each)
      • Dust both sides of dough with flour, and form a dough ball. I use this technique
      • Place each dough ball in a oiled bowl, cover, and let sit for ~2 hours before use
  2. My pizza sauce recipe is pretty straightforward. Take a 28oz can of whole tomatoes, drain some of the liquid, add 1tsp salt and 2tsp sugar. Use an immersion blender to blend until it is just blended, then serve.

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