OUR Famous Garlic Knots

VIDEO LINK:  https://youtu.be/ddjHeyqSWxI

Pizza Dough Recipe for 2 16 oz. balls 

• 6 cups (720 grams) of High-Gluten flour 
• 16 oz. (472 grams) of lukewarm bottled water (98 degrees F) 
• 2 tsp. (6 grams) of dried yeast 
• 2 tsp. (11.38 grams) of sugar 
• 2 tsp. (11.38 grams) of salt 
• 2 TBSP of EVOO 

Directions: 

1. In a large mixing bowl, dissolve the yeast in the lukewarm water. 

2. Once yeast is dissolved, add sugar, and stir until totally dissolved. 

3. Then, add the salt and mix until dissolved. 

4. Add olive oil and flour. 

5. Mix for 10 minutes. 

6. Once the dough is ready, cover and let rest for 15 minutes. 

7. Remove dough from bowl, cut in half and then form into balls. 

8. Place dough ball into a tray or bowls with EVOO and then cover airtight. 

9. Let the dough rise for approx.20-25 minutes before placing it in refrigeration. 

10. Dough must remain in refrigerator for 24 hours before using.

Garlic Butter:

• 2 Tbsp of minced garlic
• 1 stick of salted butter
• 1/2 cup of parmesan cheese
• 2 tbsp of Chopped Italian Parsley
• 1 tsp of salt & granulated garlic (50/50)

Directions:

1. Melt butter on low heat

2. Grate parmesan and chop parsley

3. Cut dough ball in half and then cut 8 ribbons from each half.

4.  Spray sheet pan with nonstick spray and then form knots and place on tray, spacing half inch apart.

5. once all the knots are made, let rise in a warm area for about 45-60 minutes.

6. Preheat oven to 450 degrees F and then bake for about 12-15 minutes or until the rolls a lightly brown.

7.  Place cooked knots, garlic, butter, parmesan, parsley, 1/2 tsp. of salt and 1/2 tsp. of granulated garlic-mix well.

8. Enjoy.