Our favorite place to be is New York City. So much culture — so much food! My NYC guilty pleasure is an order of garlic knots from any pizzeria, sometimes instead of pizza. As a guest baker (and full-time husband), I made Emeril’s garlic knot recipe.
The pizza dough portion of the recipe was a typical yeast bread. Any pizza dough should work in its place, and I’m looking forward to experimenting with some of my favorite dough recipes. The recipe gave the dough about two hours to proof which seems a little hurried. I find an overnight stay in the fridge makes doughs taste better. However, in this application (a little dough in your garlic), hurrying the dough may not be so bad.
After rolling out the dough, I cut it with a pizza knife. Forming the knots is the trick to this recipe. I found it a little cumbersome working with dough 8″ x 1.25″ as described in the recipe. I ended up with a little knot and long tails. In some knots, I looped the tails back into the knot. While this made a pretty knot shape, the baked knots were enormous. I made two pans, and in the second pan cut the dough strips in half (4″ long) and these made the size of knots I’m used to.
While it was a challenge to find in our area, the pecorino romano cheese was worth the trouble. It has a strong, salty flavor that isn’t overwhelmed by the garlic. And garlicy they were. Melting butter in a saucepan with the garlic coaxed a lot of flavor into the butter.
We’ll definitely make these again and experiment with them. The next time we make pizzas, I’ll reserve a little dough for knots as 30 knots for two was a bit much.