500g pizza dough
proof for 1 hour
stretch dough into rectangle.
serrate into 12 breadsticks. do not stretch them further.
cook for 20 minutes at 175 c (350f)

250-400 ml arrabbiata sauce.
add 0.75 tsp MSG
reduce on medium heat until it's paste

garlic butter
combine 3 tbsp butter with 1 tsp garlic powder (not granules), 1 heaping tsp parsley
1 tsp salt
1 tsp oregano optional, it's quite strong. can also use other italian herbs.

cover completely with pecorino romano and parmesan cheese