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BREAD - LO-PIZZA DOUGH - Garlic Knots
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| 2 dozen Garlic Knots Pizza Dough: | |
| 3¾ cups | bread flour |
| 1 package (7 grams) | yeast |
| 1 tablespoon | salt |
| 2 teaspoons | sugar |
| 1 ⅓ cups | water, at room temperature |
| ¼ cup | extra-virgin olive oil |
| Knots | |
| ¾ cup | extra-virgin olive oil |
| 10 | garlic cloves, minced |
| 1 cup | shredded mozzarella cheese |
| ½ cup | fresh chopped parsley |
DIRECTIONS
1. Make the dough: In the bowl of an electric mixer fitted with the dough hook, combine the flour with the yeast until well combined. Add the salt, sugar, water and oil. Mix on low speed until the mixture comes together, about 3 minutes. Increase the speed to medium and continue to mix until a smooth dough forms, 5 minutes more. (You can also mix the dough by hand for 10 minutes total.)
2. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with plastic wrap and let rise in the refrigerator overnight.
3. Make the knots: Preheat the oven to 375° and line a baking sheet with parchment paper.
4. Heat the olive oil in a small pot over medium heat. When it begins to shimmer, add the garlic, remove from the heat and let steep for 15 minutes.
5. To shape the knots, form the dough into rough balls (use about 3 tablespoons of dough per knot) around 1 tablespoon of shredded cheese. Round the dough into smooth balls.
6. Brush the knots generously with the oil and bake until golden, 10 to 13 minutes. While still hot, toss the knots in the remaining oil and parsley. Let cool for 10 minutes before serving.
Three steps to perfect knots:
1. Flatten the dough slightly with your palm, and place 1 tablespoon shredded cheese in the center.
2. Fold the outer edges of the dough inward, pinching at the top to seal.
3. To make sure the knots are fully sealed, roll each ball on the counter until the surface of the dough is smooth.
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