"So this is what happens when you start off making a 24-hour rise sourdough-style (my fake version without a starter) pizza dough for 2 pizzas. And then your schedule changes and you’re called in to work on a last-minute 3-day assignment and you’re too busy and you finish work late and you haven’t had time to take care of your dough nor make the pizza sauce nor run out to get the cheeses and toppings. So the dough sits in the fridge, very slowly rising yet still developing its flavor for 3 days … Now it’s the weekend and you open the fridge door and a little voice in your head says “oh no …” and you think you’re going to have to throw it out because it seems like it’s no longer rising nor active, but actually it’s okay. So you decide, to take it out of the fridge and you stare at it . . ."
BREADSTICKS ! Why not ? I’ll just roll it out, shape it, brush it with olive oil, sprinkle it with coarse salt and lots of different seeds.
I’ve obviously adjusted and retested the dough recipe to make the breadsticks tastier and a bit saltier (since it’s no longer a pizza dough that will be covered with toppings) and to be used as is or with dips. I made this recipe for two batches, one for the first day and one for the next day (so they can be very fresh each time). You can let the 2 containers of dough rise at room temperature and then refrigerate everything or let one rise at room temperature and let the other only rise in the fridge to be used the next day.
The actually shaping of the dough is easy. The reason I prefer the rectangular shape is because firstly I don’t need to trim it to be a perfect rectangle, the uneven edges will be removed only after baking. I use a ruler and pastry-roller to create the long thin pieces which I don’t separate or space out before baking because they’re easy to snap apart after they’re baked. I also leave the uneven edges on because they absorb the higher and extra heat of the oven and avoid over-cooking or burning the actual breadsticks that are closer to the edges. The edges turn into small, unevenly shaped crispy cracker bites that you snap off and can munch on before actually serving the breadsticks !
It’s not a fussy recipe and the end result isn’t like crispy crackers or store-bought drier breadsticks (or grissini) but more similar to the crispier edges of a slightly chewy pizza dough.
JUST SNAP APART, DIP, MUNCH, DIP AGAIN (yeah I’m a double-triple-quadruple dipper) and ENJOY . . . :)