Pizza Knots

Fridays were made for eating (homemade) pizza and whoever decided that this was a rule should be crowned. Most Fridays, our homemade pizza tradition continues and it's a meal we look forward to all week long. 

These sweet little pizza knots have joined the Friday night pizza party and we are obsessed. They are the perfect little pre-pizza bites and oh so decadent when dipped in our favorite olive oils. We set up a little dipping station and enjoy these while we wait for the giant pies to come out of the oven. 

If we are having company, I typically make one batch of my Neapolitan Pizza Dough plus an extra half batch. One batch makes two large pizzas and I use the half batch for the knots. If it's just Mark and I eating, I make one batch of dough, making one large pizza and a bunch of knots.

Pizza Knots

1/2 batch of my Neapolitan Pizza Dough 
Olive oil, for brushing
Coarse salt
Olive oil, for dipping
Marinara, for dipping

Preheat oven and pizza stone to 500 degrees.

Once the dough has risen, divide accordingly. With the dough that has been set aside for knots, I cut in half, then those halves in half, etc., etc., yielding 16-24 smaller balls of dough. Roll each piece out to about 5-6" pieces and knot. 

When the oven has reached 500 degrees, pull out the pizza stone. Place the knots on the stone and brush with olive oil and sprinkle with a little salt. Bake for 7-8 minutes. 

Serve, dip and enjoy!