Warm twists of garlic-y bliss, these knots are the perfect bite-sized pizza treat.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat your oven to 400°F (200°C). Stretch out the dough to the size of a ½ sheet tray (18 x 13 inches / 44 x 33 cm).
2. Use a pizza cutter to cut the dough into 1-inch (2.5 cm) strips, then cut those strips in half width-wise one more time.
3. Roll each strip up into a knot (either by actually rolling the dough and tucking the "tail" in, or by tying into a knot - dealer's choice). Place the rolled knots on two baking sheets lined with parchment paper, cover lightly with plastic wrap, and let proof for 15 minutes at room temperature.
4. Bake your knots for 12-15 minutes or so, until lightly golden. While they bake, mix together your olive oil and garlic in a large bowl. When the knots are done and still hot, toss them in the olive oil and garlic, adding a little more olive oil if needed. Garnish with a sprinkle of grated Pecorino and chopped parsley. Serve warm.
Frank Pinello is the host of The Pizza Show, Saturday nights on SBS Viceland, starting 6.30pm 26 May.