Garlic knots are a pizzeria classic. They are easy to make at home from store-bought fresh pizza
dough, frozen pizza dough that has been thawed, or from our homemade dough recipe. Our homemade
dough asks for a mixture of finely ground "00" flour and regular all-purpose flour to create a delicate,
extraordinarily flavorful dough. As with breads, rise time will depend on the temperature and humidity of
your room. Leftover knots can easily be reheated by simply enclosing them in foil and baking in a 350
degree F oven for about 15 minutes. Garlic knots are a nice accompaniment to soup or dip them in
1 cup "00" flour
1 cup all-purpose flour
1 teaspoon fine salt
1 cup warm water (105-115 degrees F.)
1 teaspoon active dry yeast
1 teaspoon plus 2 tablespoons olive oil
2 teaspoons coarse salt
1/2 cup unsalted butter
4-5 large garlic cloves, minced
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
To make the dough:
In a large bowl, combine the flours and 1 teaspoon fine salt.
In a small bowl, combine the water, yeast, and 1 teaspoon olive oil.
Allow the yeast mixture to rest for 10 minutes; it wil lbegin to bubble slightly.
Pour the yeast mixture into the flour. Stir together, then knead with your hands
until well combined,about 2 minutes. Let the mixture rest for 15 minutes.
Knead the rested dough for 3 minutes. The dough should now be smooth and
elastic. Form the dough into a balland place into a greased bowl. Cover with a
clean kitchen towel. Let the dough rise for 2-3 hours at room temperature.
To form the knots:
Grease 2 baking sheets or line them with parchment paper. Set aside.
On a lightly floured surface, roll out the dough into a 9 x 12-inch rectangle.
With a pizza wheel or sharp knife, cut the rectangle in half lengthwise.
Then cut the rectangle crosswise into strips about 1-inch wide. Tie each strip
loosely into a knot, stretching it gently if necessary. Place on prepared baking
sheet about 2 inches apart. Brush the knots lightly with the 2 tablespoons of
olive oil and sprinkle with coarse salt. Cover with a clean towel and let rise in a
warm place for 30 minutes.
Preheat oven to 375 degrees F. Bake the knots until golden brown, 20-25
While the knots are baking, combine the butter and garlic in a small saucepan
over low heat. Cook 2-3 minutes just to bring out the flavor of the garlic.
Remove from heat and set aside.
When the knots come out of the oven, immediately transfer them to a large
bowl. Gently toss with the garlic butter, Parmesan cheese, and (optional)
parsley. Serve warm.
WHAT IS "00" FLOUR?
In Italy, flour is classified either as 1, 0, or 00,
and refers to how finely the flouris ground or
milled. Tipo "00" is the finest grade of flour
milled in Italy, and it has a consistency
similar to baby powder. Because of the
fineness of the milling, it doesn't need quite
as much water as an equivalent American
flour. The "00" rating has nothing to do with
protein content, which is about 12.5%. When
it comes to baking pizza, "00" flour is the gold
standard of pizza flours. It produces a great
crust with a crackly-thin layer of crispness, a
nice open and airy hole structure, and is
tender to the bite.