Equipment
Ingredients
Dough Base
- 450 g premade pizza dough, room temperature
Slow-Cooked Garlic Butter
- 55 g unsalted butter
- 30 ml extra virgin olive oil
- 5 garlic, minced
- 3 g kosher salt
Finishing & Serving
- 15 g parmesan cheese, finely grated
- 5 g fresh parsley, finely chopped
- 120 ml marinara sauce, warmed
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper to prevent sticking.
In a small saucepan, combine the unsalted butter, extra virgin olive oil, minced garlic, and kosher salt. Place over the lowest possible heat setting and let simmer gently to infuse the fats without browning the garlic.
Divide the room temperature pizza dough into 12 equal portions, approximately 35 to 40 grams each.
Roll each piece of dough into a 15-centimeter rope. Tie each rope into a simple knot, gently tucking the loose ends underneath. Place the finished knots onto the prepared baking sheet, spacing them evenly.
Bake the knots in the preheated 200°C/400°F oven for 12 to 15 minutes, or until puffed, firm, and deep golden brown on the outside.
Immediately transfer the hot baked knots to a large mixing bowl. Pour the warm slow-cooked garlic butter over the top and toss vigorously to ensure every crevice is coated.
Sprinkle the finely grated parmesan cheese and chopped fresh parsley over the buttered knots. Toss once more until the herbs and cheese cling to the dough.
Serve the knots immediately while hot, alongside a small bowl of warmed marinara sauce for dipping.
Chef's Notes
- Using a combination of butter and olive oil elevates the dipping sauce. The olive oil prevents the butter solids from burning as quickly and lends a more authentic Italian-American pizzeria flavor.
- If your kitchen is particularly warm, the unshaped pieces of dough may dry out or overproof while you work. Keep them covered lightly with a damp towel to prevent a skin from forming.
- For extra punch and complexity, add a pinch of red pepper flakes or dried oregano to the butter mixture during the slow infusion process.
- Tossing the knots in a large mixing bowl rather than brushing them on the baking sheet ensures the rich garlic butter permeates every hidden fold of the knotted dough.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze fully baked and buttered. Thaw at room temperature before reheating.
Reheating: Reheat in a 175°C/350°F oven for 5 to 7 minutes until warmed through and crisp on the outside.
