Ingredients
- Basic Pizza Dough, recipe follows
- 1/2 cup unsalted butter
- 3 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons chopped fresh parsley
Directions
Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
Basic Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Yield: dough for 1 (15-inch) pizza
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By lionchefnyc
Brooklyn, New York
on June 06, 2013
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Not what I was expecting but still excellent. The pizzeria's that I frequent in Brooklyn have chewy and browned garlic knots, which is what I was expecting. My own weren't chewy, but were crunchy on the outside and soft on the inside. I had them in the oven for a while and they refused to become really brown and become shiny, so I pulled them. The taste was excellent and the consistency wasn't bad, just different. I filled up a tray and used the rest of the dough for mozzarella/mushroom pinwheels, which were fantastic too. I'll definitely make again.
By lelabig
on April 11, 2013
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GREAT recipe - I can't stop eating them! I modified like others suggested, reduced the garlic to 2 T, brushed the knots before and after baking and baked them for 12 minutes at 350 and they are so soft and chewy! I knew I had to reduce the time and temp since I used convection to do both trays at once. For a crisper crust, you could leave them in up to 15 min I think, but I think 20 is probably too long even in a normal oven if you want them chewy.
By Heidi Baking Rookie
on February 22, 2013
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This was awesomely good and so easy to make. My son help and love it. The are no grocery stores that offers fresh dough. I am making tons of knots to take to church, the kids will go bonkers for the knots. Thank you. ;
Read all 35 reviews