put 1/2 cup of flour in the bowl of a stand mixer

sprinkle the yeast over it

add the water and the sugar

stir with a spoon and mix everything together

let it rest for 5 minutes to get the yeast bubbling a bit

add the remaining 1 1/2 cups flour, oil, and the salt

put the dough hook in and run it on low until everything is incorporated

machine knead the dough for 5 minutes

put in a lightly oiled bowl, turn to coat, cover well, put in a warm place and let rise 30 minutes or until doubled in size

when you're ready to bake pre-heat the oven to 450˚ and line 3 large 11X17 baking sheets with parchment paper, if your sheets are well seasoned there's no need to line them

lightly oil your work surface, you don't want this dough to stick

pat the dough out to about an 8X14 inch rectangle

cut it in 4 equal rectangles, 8X3 1/2

cut each rectangle in 6 equal strips 8 inches long

gently lift each strip to the prepared baking sheets, lay it down, and gently pull and twist it to about 10-14 inches long being careful to not stretch them too thin

repeat with remaining rectangles

let them rest of 10 minutes or so then put the first two trays in the hot oven

bake for 5 minutes, and then switch the trays around, bake another 5-10 minutes

watch in the last 5 minutes so you don't burn any thin ones

once they're done bake the last tray

remove the baked grissini to a cooling rack so they don't get soft on the baking trays