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1
Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
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2
Combine butter and garlic in a small saucepan over low heat.
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3
Cook until the garlic is fragrant and tender, 3 to 4 minutes.
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4
Cover, remove from the heat and set aside.
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5
Keep warm.
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6
Preheat oven to 375 degrees F and lightly grease 2 large baking sheets.
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7
Set aside.
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8
Remove risen dough from the bowl and place on a lightly floured surface.
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9
Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches.
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10
Brush the dough lightly with the olive oil.
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11
Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide.
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12
Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart.
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13
Sprinkle the tops of the knots with salt.
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14
Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
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15
Bake until golden brown and risen, about 20 minutes.
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16
Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley.
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17
Add salt to taste if necessary.
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18
Serve immediately.
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19
1 cup warm water (105 to 115 degrees F)
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20
1 (1/4-ounce) envelope active dry yeast
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21
1 teaspoon honey
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22
2 tablespoons extra-virgin olive oil
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23
3 cups unbleached all-purpose flour
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24
1 teaspoon salt
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25
Yellow cornmeal, for sprinkling the baking sheet
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26
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine.
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27
Let sit until the mixture is foamy, about 5 minutes.
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28
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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29
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky.
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30
You may not need all of the flour.
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31
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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32
Oil a large mixing bowl with remaining olive oil.
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33
Place the dough in the bowl, turning to coat with the oil.
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34
Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
