“Soft, cheesy, homemade Italian goodness”

“Crispy edges, soft inside, and melty cheese in every bite.”

– 3 cups flour – 1 cup warm water – 2¼ tsp yeast – 1 tsp sugar, 1½ tsp salt – 2 tbsp olive oil – 2 cups mozzarella – ½ cup tomato sauce – Toppings of your choice – Garlic butter + herbs

“Mix warm water + sugar + yeast. Wait 8–10 mins until frothy. No bubbles? Try fresh yeast.”

“Add flour + salt, pour in yeast mix + olive oil. Knead 8–10 mins until smooth and elastic.”

“Cover with a cloth, let it double in size — 1 to 2 hours. For more flavor, refrigerate overnight.”

“Shred mozzarella, mix tomato sauce + basil + oregano. Pick your toppings — pepperoni, veggies, ham… you choose.”

– Stuffed loaf: roll, spread filling, seal, place in loaves – Pull-apart style / breadsticks: fill individual pieces, arrange in pan

“Bake at 375 °F (190 °C) until golden (20–25 min for loaf, 15–20 min for pieces). Brush garlic butter, sprinkle herbs.”

– Use fresh mozzarella for that melt – Slightly sticky dough = soft & airy interior – Don’t overfill — avoid soggy edges – Try variations: Margherita, garlic cheese, veggie, breakfast