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Be sure to make enough for a crowd, because these chewy, garlicky knots--a pizzeria classic--will go fast.
2 tablespoons olive oil, plus additional for greasing pan
2 pounds pizza dough, thawed completely if frozen
1 garlic clove
1/4 teaspoon salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano
Preheat oven to 400°F, with racks in upper and lower thirds of oven. Lightly oil two large baking sheets.
Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)
Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3-inch wide). Cover strips with a clean kitchen towel.
Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels. Repeat with remaining dough on second baking sheet.
Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
Cooks' Note: Knots can be baked, but not coated, 2 hours ahead. Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes, then toss with garlic oil, parsley, and cheese.
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