Makes about twenty 10-inch long breadsticks
- 1 ball 72 hour pizza dough - ideally old dough, it tastes best.
- A handful of semolina flour
- A handful of bread flour
- Position a rack in the middle position of your oven and place the Baking Steel on top. Preheat oven to 400 degrees F for 45-60 minutes.
- Lightly dust a piece of parchment with a little bit of each of the semolina and bread flour, and place the dough on top. Using both hands, gently stretch the dough in opposite directions until it is about 10 inches wide. Working in the opposite direction, stretch the top and bottom half of the dough until it is about 8 inches wide, forming a rectangular shape.
- Lightly coat the dough on top with a bit more of both flours. Using a bench scraper or a sharp knife, cut the dough into ¼-inch thick strips lengthwise. Each one should be about 10 inches long and 1/4 inch wide.
- Arrange the dough strips on the parchment paper so that none of them are sticking together, to prevent conjoined breadsticks).
- Place the parchment with the dough strips on top of a pizza peel, and use it to launch the parchment onto the Baking Steel.
- Bake for 10 minutes, then open the oven and use the pizza peel to rotate the parchment. Bake for 5 more minutes, or until browned to your liking.
- Use your pizza peel to remove the parchment with the grissini from the oven. Transfer to a wire rack to cool before serving.
- Store in a paper bag for 3 days, or wrap in plastic wrap and freeze for up to a month.
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