Garlic Knots

Yield: 18 knots

For the dough:

• 325g (1 cup 7 tbsp) warm water (110ºF)
• 5g (1 1/2 tsp) Caputo Dry Yeast
• 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
• 10g (1 tbsp) Jacobsen Kosher Sea Salt

For the garlic butter:

• 1/2 cup unsalted butter
• 1/2 cup Saica Sicilian Extra Virgin Olive Oil
• 1 tbsp garlic paste
• 1 tbsp Cattleman’s Grill Italiano Seasoning

For topping:

• 4 oz powdered parmesan cheese
• Urban Slicer Pizza Mojo White Seasoning

To make the dough:

Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid) until a ball is formed, about 1 minute. Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 18 1.5 oz portions. Roll into 8” long rope. Tie in a knot. Place on a parchment lined sheet pan. Cover with plastic wrap. Let rest 30 minutes at room temp.

Using small splits of pecan wood, build a log cabin style fire in the center of the deck of the Clementi Clementino Wood Fired Oven. When the wood has broken down into coals slide the fire to the side of the deck using the fire grate. Continue feeding the fire small splits of wood to maintain a 600ºF reading on the thermometer at the opposite end of the oven (not fire side).

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To make garlic butter, combine all ingredients in an 8” skillet. Heat gently to cook but not brown the garlic. Remove from heat.

Bake knots, turning as needed, until browned and cooked through, about 3-5 minutes.

Toss the knots in the garlic butter. Top with parmesan and pizza mojo white.