LOCAL BOUNTY – As I took off my white coat after the Losurdo tour, plant manager Mike Kaslauskas asked if I’d like a package of dough. Would I? You bet. I used their dough in my kitchen to make garlic knots, and it was great stuff.
Using Losurdo Frozen Pizza Dough To Make Garlic Knots:
I was excited to try cooking and tasting the dough I brought home from the factory. I put my frozen pizza bun into the refrigerator, with the plastic bag folded over the open end, as Kaslauskas advised.
It was fully thawed when I put it out on the counter the next morning. By later in the day, it had gotten bigger, puffy and soft. It smelled yeasty and delicious, and felt springy in my hands.
Sally’s Baking Addiction has a recipe for garlic knots. I looked it over; she recommends using her recipe for pizza dough. I had pizza dough, and it was ready to use.
Following her instructions, I rolled the dough into a log and cut it into 8 pieces. I stretched the pieces out into snakes and made knots, tucking the edges underneath.
Sally says to “slather” the knots with a mixture of butter, garlic and herbs before they bake, and once again when they come out of the oven. Sprinkle Parmesan cheese on top, for good measure. This is why I like Sally.
I covered them with a towel and let them rest while I prepared the rest of the night’s meal. Sally says to let the dough rest for 30 minutes before baking, then bake for 20-25 minutes at 400 degrees.
The knots had puffed a bit during their rest, and when I popped them into the hot oven they sprang quite a bit. The house was filled with the smell of garlic and herbs and baking bread.
After 20 minutes they were bronzed and glossy from all the butter mixture slathering. “Oh boy,” said husband Eric when he came into the kitchen.
The verdict? “The best garlic knots I’ve had,” said Eric. At least, since our favorite restaurant stopped making them.
We haven’t found anything comparable. Excellent dough.