Garlic Knots
(Makes 4 to 5 dozen knots)
Basic Pizza Dough
Makes 2 (9-inch) pizzas
2 teaspoons dry yeast
3/4 cup water (110-degrees F), divided
2 cups bread flour, divided
2 tablespoons olive oil
1/2 teaspoon salt
MIXING THE DOUGH
In a bowl, combine the yeast, 1/4 cup water, and 1/4 cup flour.
Let sit for 10-15 minutes.
Add the remaining flour, water, olive oil, and salt.
Mix and turn the dough onto a lightly floured surface.
Knead until smooth and elastic.
For a light crisp crust, the dough should be slightly tacky.
Place in an oiled bowl and turn to coat with oil.
Cover and let rise in a warm place.
The dough should double in volume in about 1 hour.
1-1/2 to 2 pounds pizza dough
2 tablespoons olive oil
2 teaspoons Kosher salt
1/2 cup unsalted butter
3 tablespoons minced garlic
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees F. Grease 2 large baking sheets. Set aside.
Divide dough in half. Roll out half of dough into a 10-inch square on a lightly floured surface.
Brush the dough lightly with olive oil.
With a pizza wheel or sharp knife, cut the dough in half.
Then cut each half crosswise into strips about 1-inch wide.
Tie each strip loosely into a knot, stretching it gently if necessary.
Place on prepared baking sheet about 2 inches apart. Sprinkle the tops with salt.
Cover with a clean towel and let rise in a warm place for 30 minutes.
Bake until golden brown, 20-25 minutes.
While the knots are baking, combine the butter and garlic in a small saucepan over low heat.
Cook 2-3 minutes just to bring out the flavor of the garlic.
Remove from heat and set aside.
When the knots come out of the oven, immediately transfer them to a large bowl.
Gently toss with the garlic butter, Parmesan cheese, and parsley. Serve warm.
(Makes 4 to 5 dozen knots)
Basic Pizza Dough
Makes 2 (9-inch) pizzas
2 teaspoons dry yeast
3/4 cup water (110-degrees F), divided
2 cups bread flour, divided
2 tablespoons olive oil
1/2 teaspoon salt
MIXING THE DOUGH
In a bowl, combine the yeast, 1/4 cup water, and 1/4 cup flour.
Let sit for 10-15 minutes.
Add the remaining flour, water, olive oil, and salt.
Mix and turn the dough onto a lightly floured surface.
Knead until smooth and elastic.
For a light crisp crust, the dough should be slightly tacky.
Place in an oiled bowl and turn to coat with oil.
Cover and let rise in a warm place.
The dough should double in volume in about 1 hour.
1-1/2 to 2 pounds pizza dough
2 tablespoons olive oil
2 teaspoons Kosher salt
1/2 cup unsalted butter
3 tablespoons minced garlic
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees F. Grease 2 large baking sheets. Set aside.
Divide dough in half. Roll out half of dough into a 10-inch square on a lightly floured surface.
Brush the dough lightly with olive oil.
With a pizza wheel or sharp knife, cut the dough in half.
Then cut each half crosswise into strips about 1-inch wide.
Tie each strip loosely into a knot, stretching it gently if necessary.
Place on prepared baking sheet about 2 inches apart. Sprinkle the tops with salt.
Cover with a clean towel and let rise in a warm place for 30 minutes.
Bake until golden brown, 20-25 minutes.
While the knots are baking, combine the butter and garlic in a small saucepan over low heat.
Cook 2-3 minutes just to bring out the flavor of the garlic.
Remove from heat and set aside.
When the knots come out of the oven, immediately transfer them to a large bowl.
Gently toss with the garlic butter, Parmesan cheese, and parsley. Serve warm.
