HERB INFUSED PIZZA DOUGH

• Place milk and Rosemary Olive Oil in a small sauce pan and heat on low until warm. Set aside.
• Inside the bowl of your standing mixer, combine bonCOOK's Pizza dry mix and the packet of yeast. Mix with the bread hook for 1 minute.
• Pour the warm milk mixture over. Stir with the bread hook for about 5 minutes on Speed 1.
• Take your dough out and form a ball, brush with your Rosemary Olive Oil. Then, place it in a clean bowl, cover with your Octagonal bonMAT™ and let it rise for about 90 minutes to 2 hours, at room temperature, until double in size.
• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
• Once the dough has doubled, punch the dough down, and transfer it onto your Roul'Pat®. Then, divide it into 8 equal segments.
• Roll each segments into a cylinder and slice each extremities with your cake server knife. Then, shape your dough like a bone and place it directly onto your bonMAT™. Repeat this step for each segments of dough. Before baking, brush them with a bit of Olive Oil.
• Preheat oven to 450F/225C. (This allows the dough to rest for 15-20min while your oven is preheating).
• Bake for 12 minutes at 450F/225C. (Every oven heats differently, monitor your Pizza from 10min). It is ready when the toothpick inserted comes out clean.
• Once your Halloween Breadsticks Bones are out of the oven, slide them onto your serving board. Enjoy with your Favorite Dips! Bon Appétit & Happy Halloween!