📋 Instructions

1. 1Proof the yeast — Stir the yeast and sugar into the warm water in a large bowl and let it sit 5 to 10 minutes at room temperature until it looks foamy on top; if nothing happens, the yeast is dead and you need a fresh packet.
2. 2Mix the dough — Add the flour and salt and stir with a wooden spoon until a shaggy ball forms, then turn it out onto a floured counter and knead 5 to 6 minutes until the dough is smooth and springs back when you poke it.
3. 3Let it rise — Lightly oil the bowl, return the dough, cover it with a clean towel, and let it rise in a warm spot for 60 to 75 minutes until it has doubled in size and looks pillowy.
4. 4Heat the oven — Preheat the oven to 425F (220C) and lightly grease an 18x13-inch sheet pan or line it with parchment so the cheese does not weld to the pan.
5. 5Stretch and dock — Press the dough into the pan, stretching it toward the corners, let it rest 10 minutes if it fights you, then prick it all over with a fork and brush with half the melted garlic butter.
6. 6Bake the base — Bake 10 to 12 minutes until the crust is set and just starting to turn golden at the edges, then pull the pan out and scatter the mozzarella and Parmesan over the top.
7. 7Broil the cheese — Return the pan to the oven and bake 5 to 7 minutes more, then broil 1 to 2 minutes until the cheese is bubbling and golden brown in spots; watch it closely so it does not burn.
8. 8Brush and slice — Brush the hot breadsticks with the remaining garlic butter mixed with the garlic salt, sprinkle with parsley, and cut into 12 sticks with a pizza wheel while still warm.