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1
Prepare the recipe for Simple Pizza Dough.
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2
While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.
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3
Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
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4
Turn the risen dough out onto a floured surface.
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5
Stretch the dough into a rectangle.
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Spread half of the butter mixture on half of the dough.
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Then fold the dough in half, covering the butter with the dough.
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8
Using a pizza wheel, divide the dough into 18 strips.
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First cut through the middle, then you can cut each half into 9 pieces.
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Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot.
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Place the knots onto a baking sheet.
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Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
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13
Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
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Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan.
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Serve warm and enjoy!
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16
In a liquid measuring cup, combine the warm water, yeast and sugar.
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Allow the yeast to dissolve and bloom, about 5 minutes.
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Once bloomed, add the olive oil.
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Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt.
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Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment.
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Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes.
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You should be able to touch the dough and not have the dough stick to your fingers.
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Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes.
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Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray.
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Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours.
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After the dough has risen it is ready to be cooked however you'd like!
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Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough.
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Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
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Sugar is used to feed the yeast which will help the dough to grow.
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Bread flour will give you a chewier texture because the flour has more gluten.
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You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
