Eric Pelz

Recipe - Cheesy Bread

February 28, 2020 ▪ 3 min read

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”.

cheesy bread 1


  • 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: cheesy bread 2

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

cheesy bread 3

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. cheesy bread 4

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

Eat immediately, and serve with pizza sauce4.

  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.

I'm a software engineer at Asana. I'm the tech lead of the Workflow Pillar, which includes the Automation, Communications, App Experience, Integrations, and API product teams. I used to be a people manager, and might manage again in the future. I spend a lot of time thinking about running effective teams, fostering growth, product+engineering collaboration, and engineering design patterns.