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Close-up of fresh milled Italian cheese bread baked in a 9x13 pan with melted mozzarella, parmesan cheese, Italian seasoning, and a golden crispy crust.

Fresh Milled Italian Cheese Bread, Little Cesar's Copycat Recipe

Soft, buttery, and loaded with melty cheese, this Fresh Milled Italian Cheese Bread is a homemade take on classic pizza chain breadsticks, but made with wholesome whole wheat flour! I just know you are going to love this recipe with it's garlicky butter finish, and a perfectly fluffy interior with crisp, golden edges.
Choose your preferred method below—stand mixer or bread machine. Both yield the same soft, airy, cheesy result.
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Course Side
Cuisine American
Servings 10

Ingredients
  

Wheat Berries for Fresh Milled Flour

  • 325 g hard white wheat berries freshly milled into flour (about 2 ½ cups)

Other Ingredients

  • 1 cup + 1 T water 260 g
  • 1 teaspoon honey 7 g
  • 2 teaspoons instant yeast 6 g
  • 1 ½ teaspoons fine sea salt 9 g

For Pan & Second Rise

  • 1 T avocado oil
  • 1 T olive oil

Toppings

  • 1 lb Italian pizza cheese or mozzarella shredded
  • 1 tsp Italian seasoning
  • ¼ tsp garlic powder

Instructions
 

Mill the Flour

    Autolyse (Key Texture Step)

    • In your mixer bowl combine 325 g fresh milled hard white wheat flour and 260 g water and mix with a spoon just until no dry flour remains.
    • Cover and let rest for 15 minutes up to 2 hours.
    • This step hydrates the fresh milled flour and improves softness, stretch, and rise.

    Mix the Dough

    • Add 1 tsp honey and 2 tsp instant yeast and mix for two minutes.
    • Next add 1 ½ tsp fine salt and mix in stand mixer on medium-low for 5–7 minutes, until windowpane is achieved and dough is smooth, slightly tacky but elastic.

    First Rise

    • Cover and let rise at room temperature for 60–90 minutes, or until about doubled in size.

    Optional Cold Ferment (Flavor Upgrade)

    • For deeper flavor and better texture cover dough tightly and refrigerate 8–24 hours. (When ready to use, let dough sit at room temperature 60–90 minutes before shaping.)

    Pan Prep & Shaping

    • Generously oil a 9x13-inch pan with 1 tablespoon olive oil and 1 tablespoon avocado oil.
    • Transfer dough to pan and turn once to coat.
    • Gently press outward toward the edges. It does not need to fully stretch yet.

    Second Rise (Pan Proof)

    • Cover and let rise 45–90 minutes, until it appears puffy, airy, and easily fills the pan.
    • Gently press into corners if needed.
    • Lightly dimple the dough with your fingertips.

    Seasoning & Pre-Bake

    • Preheat oven to 475°F (245°C).
    • Mix together ½–1 tsp Italian seasoning and ½ tsp garlic powder.
    • (Optional: brush lightly with olive oil or melted butter first for stronger adhesion and flavor.)

    Par-Bake

    • Top dough with half the cheese.
    • Bake for 5 minutes, until dough is just set but not browned.

    Cheese Layer & Final Bake

    • Remove from oven and add rest of cheese, making sure to go all the way to the edges.
    • Sprinkle seasoning evenly over the surface.
    • Return to oven and bake 5 more minutes, until cheese is melted and bubbly and edges are golden and crisp.

    Finish

    • Brush with melted butter or garlic butter (optional but highly recommended).
    • Let rest 5–10 minutes, then slice into about 8-12 rectangular sticks.
    • Serve with warm marinera sauce if desired.

    Notes

    Fresh Milled Flour Behavior

    Fresh milled flour absorbs liquid differently than store-bought flour. Dough may feel softer, stickier, or more hydrated than expected—this is normal. Avoid adding excess flour unless the dough is extremely wet and unmanageable.

    Hydration Matters

    This dough is intentionally high hydration to create a soft, airy crumb. If using fresh milled flour, slight adjustments in water (±10–15 g) may be needed depending on grain freshness and grind.

    Oil in the Pan is Essential

    Do not skip pan oil. It creates:
    • Crispy, golden bottom
    • Flavor similar to fried pan pizza crust
    • Easy release from the pan
    This step is more important than oil in the dough itself.

    Cheese Blend Makes the Difference

    For best melt and texture, use a blend:
    • Mozzarella = stretch + melt
    • Muenster or provolone = creamy, bakery-style softness
      Mozzarella alone will work but will not taste as rich or “chain-style.”

    Par-Baking is Required

    The short initial bake sets the structure before adding cheese. Skipping this step can result in:
    • Gummy center
    • Overbrowned cheese
    • Underbaked dough

    Seasoning Timing Matters

    Italian seasoning and garlic powder are added before baking so the flavor infuses into the crust instead of sitting only on top.

    Cold Ferment Option

    For deeper flavor and improved texture, refrigerate dough for 8–24 hours after the first rise. Bring back to room temperature before shaping.

    Proofing Tip (Speed Option)

    If your kitchen is cool, place covered dough in an oven that has been warmed to its lowest setting and turned off for ~20 minutes to speed final rise.

    Serving Tip

    Best served warm, but reheats beautifully.
    Keyword breakfast, cheese bread, cheese sticks, easy, fresh milled, italian cheese bread, kids, little cesars, pan pizza, pizza night, snack, toddler, whole wheat
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