The Holy Grail of all Pizza Doughs.

Exam procrastination was up the roof for me this semester, probably due to the discovery of food gawker – and my ever since then obsession with garlic knots. Garlic knots are essentially small knots of pizza dough covered in buttery garlic goodness.  I got this recipe from my friend – and after 3 times playing around with the recipe, I do believe I have hit the jack pot in terms of the perfect Pizza dough recipe.

The morning after I received the recipe, I woke up early to prepare the dough – thinking a good 8 hours should do it for the dough rest (how wrong I was…). I mixed everything up and prepped it for the rest – only to read “Is best after 3 days of refrigeration” in the last paragraph. I decided to short cut it and just leave it out on the bench – hoping that the sun would be warm enough for the yeast to do their happy business in time for 6 o’clock dinner.

The dough rose up beautifully and smelt of bready doughy goodness – but it didn’t quite have the same chew and bouncey texture I got in my second batch – with the 3 day rising. That said, if you are cravings for knots/ pizza, this recipe does work with about 8 hours resting, and they will make for around 2 trays (10-11 per tray) worth of palm sized knots. Perfect with a creamy pumpkin soup, or any soup for that matter!

Each tray takes 13 minutes, give or take a minute or so depending on your oven settings and knot size. While they tend to appear undercooked, as long as you achieve that nice slightly golden top and the distinctive crusty bottom – you know its good to go. I sprinkled a bit of salt before baking and jazzed it up straight out of the oven with some olive oil infused with fresh diced garlic. Tasty. Add parsley if you have any – for that extra herb kick.

Apologies for the lack of photos! Got very much carried away with the making + smelling + knotting. Addictive stuff.  🙂

Recipe as Follows

Slightly altered from Pioneer Women’s Pizza Dough.

  • 4 cups of high grade flour
  • 1/2 cup + 2 Tablespoons of vegetable oil (I used both olive and canola on separate occasions)
  • 1 heaped teaspoons of active dry yeast
  • 1 1/2 teaspoons of salt
  • 1/4 teaspoon of plain sugar or honey
  • 1 1/2 cups of warm water (not hot, but not luke warm)
  • Olive oil for drizzling

  1. Sprinkle yeast, sugar/honey into a bowl of warm water, stand for a few minutes and mix thoroughly.
  2. In a mixer put your 4 cups of flour, and salt. Slowly drizzle in the vegetable oil as your mix – do this until well combined.
  3. To this flour oil mixture add in the yeast and mix until a sticky dough forms. Don’t over mix it. Oil a glass bowl with olive oil, take the dough out of the mixer and shape into a nice ball -placing it into the oiled bowl. Place into the oiled glass bowl and refrigerate for at least 24 hours.

After your 24 hours (or 3 days!) take out of the fridge, leave it at room temperature for an hour or so before handling the dough. Divide the dough – Roll out on a slightly floured board – cut into strips, flour very lightly and tie each 2cm strip of dough into a knot. Place on a lightly oil brushed / baking paper lined tray and bake for 13 minutes at 190 degrees.

All in all, not very challenging, or time consuming but tastes otherwise. Dough from the 3 day rest was a lot more bouncey, had an exciting bite to it, was cooked through better and overall just tasted a lot more happy. Use smoked salt for a special extra something.

– Posted by L –

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