Fresh from the pizzeria to your home.
- 1 pound prepared pizza dough room temperature
- All-purpose flour for dusting
- Garlic powder for dusting
- 2 tablespoons olive oil plus more for brushing
- ¼ cup ½ stick unsalted butter
- 5 garlic cloves finely chopped
- 2 tablespoons finely chopped parsley
- Kosher salt
Divide dough into 4 pieces, cover with plastic wrap, and let rise for 1 to 1½ hours. Line 2 rimmed baking sheets with parchment paper.
Working with 1 piece at a time and keeping remaining pieces covered, roll dough on a lightly floured surface to a rectangle. Cut dough into six even strips. Sprinkle dough with garlic powder, then flour. Roll 1 length of dough on work surface with your hands to round out edges to look like a worm.
Tie into a single knot; the ends should just pass through the center without more than a little overhang. Transfer to prepared sheet. Repeat with remaining dough. Brush knots with oil, lightly cover with plastic and let rise in a warm spot until puffed, another 1–1½ hours.
Preheat oven to 400 degrees. Bake knots until golden brown, 13–15 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until just softened, about 2 minutes. Remove from heat and stir in parsley and remaining oil; generously season with salt. Transfer butter mixture to a large bowl, add warm knots, and gently toss until coated.