Ingredients
1 pound store-bought or homemade pizza dough, room temperature
1/2 teaspoon squid ink
Extra-virgin olive oil, for bowl
Unbleached all-purpose flour, for dusting
Preparation
Preheat oven to 400 degrees. Divide dough in half; set one portion aside. In the bowl of a stand mixer fitted with the hook attachment, beat other half of dough and squid ink on medium speed until well combined. Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand 15 minutes.
Transfer dough-ink mixture to a lightly floured work surface and pat into a 4-by-12-inch rectangle (a scant 1/2 inch thick). Cut off a 1/2-inch piece of dough and roll into a thin log, 12 inches long. Transfer to a baking sheet, making irregular bends in dough. Repeat with rest of inked dough, then with reserved plain dough, to fill two sheets with breadsticks, 1 inch apart.
Bake until firm and crisp, about 18 minutes. Transfer to wire racks; let cool completely. Grissini can be wrapped in plastic and stored at room temperature up to 1 day; recrisp in a 400 degrees oven before serving, 5 minutes.
