In a mixing bowl, combine:
2 1/2 t. Yeast
1 T honey
1/2 t. salt
dash of Rosemary
1 cup warm water
Whisk together well, let rest a few minutes for yeast to start working, then stir in 2 cups flour with wooden spoon. Mixture should be evenly mixed, moist, not too wet, and not too dry or crumbly. Add a bit of flour or water to even it out either way.
Here is where the recipe splits and inverts methods for either breadsticks or pizza dough:
For Breadsticks:
Divide dough into eight equal pieces, then form sticks by rolling in-between your palms. Place on baking sheet greased with cooking spray. Cover with a dishtowel and let rise 15-ish minutes in a warm area. After dough has risen, you can butter (or spray) and top your breadsticks:
- Poppy seeds
- Sesame seeds
- Salad Supreme
- Italian spices
- Parmesan cheese
- Cheddar or colby jack cheese
For Pizza:
Instead of working the dough first, as you do with the breadsticks, let the dough rise for 30 minutes, covered, in a warm area. Punch down gently, adding more flour, folding, and working out the bubbles until the dough is no longer sticky. Do not overwork. Plop dough onto your greased, oiled, or sprayed pizza pan or cookie sheet, and spread it out with your hands, adding a bit of flour if necessary to the sticky parts. Try to make it even, avoiding creating any holes. Top with your favorite sauces, cheeses, meats, and veggies.
Bake at 425 for 15-ish minutes or until cheese is bubbly, especially in the center, and crust is golden.
