Active Time

　　40 min

　　Total Time

　　1 hr

　　Be sure to make enough for a crowd, because these chewy, garlicky knots—a pizzeria classic—will go fast.

　　

Ingredients

Makes about 5 dozen knots

　　2 tablespoons olive oil plus additional for greasing pan

　　2 lb frozen pizza dough, thawed

　　1 garlic clove

　　1/2 teaspoon salt

　　1 tablespoon finely chopped fresh flat-leaf parsley

　　1 oz Parmigiano-Reggiano, finely grated (1/2 cup)

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Lightly oil 2 large (17- by 13-inch) baking sheets.

　　

Step 2

Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)

　　

Step 3

Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel.

　　

Step 4

Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.

　　

Step 5

Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.

　　

Step 6

While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.

　　Cooks' Note:

　　Knots can be baked, but not coated, 2 hours ahead. Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes, then toss with garlic oil and sprinkle with parsley and cheese.