Place the warm water into a small bowl. Sprinkle in yeast and a pinch of sugar and let proof for about five minutes. Place flour, salt, and one teaspoon sugar in the bowl of a mixer. Briefly combine the dry ingredients at low speed. Slowly add the yeast mixture and the rest of the liquid ingredients and knead until a soft dough forms. Continue kneading for a few minutes until dough is smooth and elastic, about five minutes.

Form the dough into a ball, place in a deep oiled bowl, and cover with plastic wrap. This forms a tighter seal than a damp towel and keeps the dough moister. Let rise for one and a half hours.

Meanwhile, prepare a large plate with sesame seeds and set aside. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Punch down dough and divide in half. Roll each half into a large rectangle. Using a pizza cutter or very sharp knife, slice the dough into 20 even strips. Working with one strip at a time, fold the strip in half lengthwise. On a slightly damp work surface, roll it out into a cylinder. Twist breadstick and place on a sheet of Gefen Parchment Paper. Spray breadsticks lightly with cooking spray (so seeds will stick) and dip into sesame seeds. Transfer to a baking sheet lined with Gefen Parchment Paper. Repeat process with remaining dough.

Bake for 25–30 minutes or until golden. (They do not brown.) These freeze well, if they ever make it to the freezer!

For the pizza dipping sauce, mix all ingredients together with a hand blender until desired consistency is achieved. For a thinner sauce, add a little more oil and water. This sauce can easily be doubled or tripled and stays in the fridge for a while.