Stone Fired Cheese Sticks Recipe

Preheat and prepare

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet placed on the middle rack for at least 30 minutes to fully heat. Lightly oil a piece of parchment or a pizza peel with 1 tsp olive oil to prevent sticking.

Shape dough

On a lightly floured surface, stretch or roll the stone-fired pizza dough into a rectangle roughly 12x8 inches (adjust to your oven/stone). Aim for an even thickness of about 1/4 inch. Keep edges slightly thicker for a defined rim.

Make garlic butter

In a small bowl, combine the melted unsalted butter, minced garlic, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well combined.

Brush dough

Generously brush the top of the stretched dough with about 3 tbs of the garlic butter mixture, leaving a 1/4-inch border around the edges. Reserve the remaining garlic butter for after baking.

Add cheese

Evenly distribute the shredded or torn fresh mozzarella across the dough, leaving the border clear so it browns. If using Parmesan, sprinkle 1 tbs over the mozzarella now.

Bake on stone

Using the oiled parchment/peel, transfer the assembled dough onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or until the cheese is melted, bubbling, and the crust is golden and blistered. Rotate once halfway through for even browning.

Finish with garlic butter

Remove the baked cheese-topped dough from the oven. Immediately brush the exposed crust and cheese edges with the reserved garlic butter (about 1 tbs) so the butter soaks into the crust and surfaces.

Slice into sticks

Let the baked slab rest 1–2 minutes, then transfer to a cutting board. Using a sharp knife or pizza cutter, cut into 8–10 sticks (about 1–1.5 inch wide), depending on preferred size. If desired, sprinkle remaining Parmesan and chopped parsley over the top.

While the dough bakes, gently warm 1 cup marinara sauce in a small saucepan over low heat until simmering. Stir in 1/4 tsp red pepper flakes and 1 tbs shredded fresh basil if using. Keep warm until serving.