- 6 cups flour
- 2 cups warm water
- 5 tsp yeast
- 6 tbsp olive oil
- 4 tsp salt
In small bowl, add yeast to warm water. Allow to sit for about 5 minutes.
In a large bowl add 3 cups of flour and salt. Mix together and make a whole in the middle of the flour mountain (think volcano lol). Add yeast to the well (or mountain hole or lava to the volcano). Mix everything together. Add olive oil and flour, one cup at a time, to the dough. Once everything has been mixed in knead the dough until no longer sticky, about 5 minutes.
Put dough into a well oil bowl, cover with a damp cloth, and put it in a warm corner in your kitchen. Allow dough to double in size, approximately 45 to 60 minutes.
Once dough has doubled, cut into about 16 even pieces and spread out each piece.
For Pizza Balls:
Place about 1 tsp tomato sauce or pesto and about 1×1 inch piece of mozzarella. I used string cheese for this because it is what I had. Pinch the balls closed and place on a greased or lined baking sheet. Bake at 375 degrees for about 15 minutes. When finished and removed from the oven, brush olive oil over the top and sprinkle with some grated Parmesan cheese.
For the Garlic Parmesan Crescents:
Spread dough piece out into a triangle shape. Roll the dough as pictured or as you would when making croissants. Place crescents on a greased or lined baking sheet and bake at 375 degrees for 15 minutes.
While baking, melt 4 tbsp butter. In a separate bowl, combine 1 cup grated Parmesan cheese, 1/4 cup finely chopped flat leaf parsley, and 1 tsp garlic powder. Mix with a fork until combined.
When the crescents are finished baking, remove from oven and brush with melted butter. Generously sprinkle with the garlic parmesan mixture. Serve with marinara sauce.