• Prep 15 minutes
  • Rising 45 minutes
  • Baking 8 minutes
  • Makes 2 pizzas
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt
  • Assembly
  • 12 string cheese sticks, any type
  • 1/2 cup pizza sauce
  • 1 1/2 cups shredded cheese
  • Toppings of your choice
  • 1 tbsp cornmeal

Serving Size: 2 pizzas


Serving Size: 2 pizzas

  • Dough
  • Place pizza stone* on highest oven rack if using. If using conventional pan, dust with cornmeal and set aside. Meanwhile, preheat oven to 500°F (260°C).

    *Pizza stone recommended.
  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
  • Assembly
  • Punch down dough and remove to floured surface. Divide in two. Working with 1 piece at a time, roll dough to 12” (30 cm) round. Transfer to cornmeal covered pizza wheel or prepared pan. Place 6 cheese sticks around perimeter of dough, leaving a 1” (2.5 cm) border from edge. Fold dough over cheese sticks and press to seal. Spread centre with pizza sauce, top with shredded cheese and additional toppings if using.
  • Bake in preheated oven 6-8 minutes or until crust is golden and cheese is bubbly. Repeat with remaining dough.


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