GARLIC KNOTS - New York Pizzeria Style
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- เผยแพร่เมื่อ 26 เม.ย. 2021
- Today we're making garlic knots just like a New York pizzeria. To do it right we'll be using cold fermented pizza dough and our homemade pizza steel from episode 1 of this New York pizza series. These garlic knots are loaded with garlic, Pecorino Romano cheese, parsley, and hot pepper. I hope you enjoy them!
WATCH THE WHOLE NEW YORK PIZZA SERIES!
• New York Pizza Series ...
WATCH THIS FOR THE DOUGH AND THE PIZZA STEEL INSTRUCTIONS!
• How To Make Homemade N...
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¼” x 16” x 16” Steel Plate - needs descale/prep: amzn.to/3t7D4kc
¼” x 14.5” x 16” Nerdchef Preseasoned Pizza Steel: amzn.to/3ctt2Dm
Heavy-Duty Wood Peel: amzn.to/3vbEGvc
Metal Peel: amzn.to/38yCXq4
Thermopro Temp Gun: amzn.to/3laTtBZ
Sclafani Crushed Tomatoes: amzn.to/2PwJlHS
7 Piece Mixing Bowl Set: amzn.to/3bUKfFD
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Watch the pizza steel and pizza dough recipe in video 1 here: th-cam.com/video/pCQl2e_qFS8/w-d-xo.html
quick tip, use the can opener horizontally. Lid comes off so much better its almost life changing haha, lid wont fall back into the can and no more sharp jagged edges
HE HAS THE SHAMWOW GUY VOICE!!!!!!!!!!!!!!!!!!!!!! SCAM WOW!!!!!!!!!!!
My man, you deserve more subscribers.
Thanks that's nice of you to say. Maybe one day I'll wake up to a viral video lol.
@@SipandFeast you did it!
Every kid who grew up in NYC is addicted to these garlic knots. I mean, it's bread covered in garlic-infused olive oil. How could you not love this? Nice job!
Thank you! They are definitely hard to resist.
So, I was born and raised in Huntington, NY and currently live in South Dakota. This recipe is exactly what I’ve been craving this pregnancy and just can’t find anywhere here. I couldn’t be more happy! I literally make this pizza dough every week now.
Awesome! I lived in Minnesota for 3 years so I know what it's like being a New Yorker in the midwest and missing pizza and other foods. I'm glad you enjoyed it and that it brings you back.
"Or worse."
Like the time I had one little bit of the edge on my pizza that got stuck. Most of the toppings fell directly into the oven, and my dough ripped in half. That was not a fun night.
Love this recipe. Will be making garlic knots tonight. I don't have a pizza steel(Had a stone, but it got dropped and broke.), but I do have some excellent cast iron. So they should come out perfect either way. I'm going to make them with some roasted garlic as well(I even put a little bit into the dough itself for that extra garlicky goodness.)
🤣😂🤣
I've had a few pizzas end up as calzones 😂
Oh, wow, these look delicious! Your tutorials are always so well done.
Thanks a ton!
Made these today using your pizza dough recipe. They're amazing! Thanks so much!
Thanks man! Glad they turned out great for you!
Years ago when I went to NYC with friends to watch the ball drop, we went to an Italian restaurant the next day in Times Square that had THE most scrumptious garlic knots I've ever had. It bugs me that I cannot remember the name of that place so I can easily find it if I go back! You could see them in the display counter swimming in garlic butter and I've been trying to duplicate them ever since. Now this makes me wanna try it again!
So excited to try this out tonight and watch more of your videos!
I've been looking for a great garlic bread video. This is definitely the one I want to try out. 👏
Love watching your videos of all your delicious recipes
Made some two days ago. They were awesome!!! They are super delish to have with over easy "dippy" eggs. YUM!
You make the dough moving/kneading look so easy. I am very knew to baking/cooking outside of my comfort zone but I want to try these.
Oh these look so good ! Looking forward in making these
I don't care what anyone says. You are the most informative, easiest, simple, and entertaining cook of Italian food on TH-cam!! You show how, why, where to buy! I've learned more from you than Lydia , and Mario combined. No need for a survey.🥰🥰🥰🥰❤✌
Thanks so much! I'm still working on the entertaining parts lol, but I try to make these videos as informative as possible. I watched a ton of Lidia on PBS when I was a kid with my Grandmother and also Mario/Emeril when I was older. Appreciate the support!
Love this! Takes me back to my youth in Staten Island!
Garlic knots are awesome! These seriously look stunning! I've made them once before and they were a blast! Yours really look so incredible, yum. Truly heavenly, good work!
Thanks a lot man!
This is an awesome video. Thank you so much for creating this. Very helpful and the knots look heavenly!
Thanks a ton!
Great vid. Thank you!
Great job. Working on this right now!
Dude, thank you so much for posting this video. Ten minutes ago, an amazing batch of knots was cooked and eaten. The family loves them!
Thanks man! Really glad they were a hit!
I made these today. I killed it! Thank you for taking time to share your secrets and do these videos! I did the pizza steel too. Your cold process dough has put me on top and I can’t believe the results I am getting.
Really glad you're enjoying the dough recipe!
OMG! Why have I not thought to make these before! I always have extra dough on hand. Must try. LOVE your channel and have been binge watching for the past 3 days! You need a cookbook to go with your website and all your videos. Excellent work!
Thanks! I always make extra dough just to have an excuse for these. At some point I plan to create a cookbook, but that's probably a couple of years away. Appreciate you watching!
Can’t wait to try them A friend said they were awesome
I already try the recipe love it it was great and the pizza sauce remind me of NYC sauce thanks
I can't get enough of your videos. Good presentation. Relaxing to watch. Looks delicious. Starting to make your recipes. Keep at it. Hope more people find you. Trying to help. Awesomeness
I very much appreciate it!
I love watching you cook I love listening to you describe the techniques and the ingredients. I feel bad I live so far away in Edmonton but we have an excellent Italian Centre that has an amazing deli and other selections similar to yours. You clearly love cooking. I love it when your kids test the results. These look delicious.
Hi Dave, originally from Edmonton, BC for a hundred years now✌🙏
Italian restaurant here serves them with pepperonata. Can’t wait to try both your recipes
you are GREAT! hope to watch you on TV someday. thanks so much for everything you share. i know it takes work to make these. I appreciate it. :-)
Thanks! That's very nice of you to say. I really appreciate you watching and liking the videos!
Boy! Let me missed the knots, got make some! Great demo! ❤😋
i made this for a dinner party with a group of friends that meets a lot for dinner... i am always asked to bring these now. thanks a lot LOL!
These are fantastic! I'm going to try the next one's stuffed with a beef ragu. Cheers from Australia!
Can't stress enough about the cold ferments, more than anything they make all the difference in the world.
For me, I let my cold fermented doughs come up to room temperature,, punch the dough down, ball them, let them rest for a good 45 minutes, shape them the way I want, rest again, then cut or ply them as needed.
I'm often use olive oil for "rolling" dough rather than flour. That is to say, I use sparing coats of oil to roll, shape, and cut dough instead of flour. I've had too many times where using flour to manage dough adds too much of that flour taste and texture, and dries out the dough. I also use a silicone dough mat which REALLY helps. It's nonstick, keeps the surface clean, and often has helpful measures. Before releasing the dough from its container, I lightly grease the surface and any tools I'm using (bowl scraper, silicone spatula, etc).
Something to consider in your arsenal are baking screens. They're tremendously useful for any number of applications, including high temp pizzas, crisping tortillas, or toasting breads. I'm curious how these would fare when a screen is between them and the steel.
came across your channel by accident and i'm lovin it
I’ve never had these, but they look wonderful and I’ll definitely try them. I tie my lemon knot cookies the same way, so I think I got this! 🤣👍👍
Then you will be a pro haha. Hope you enjoy them!
I love these.
Thanks man! They're perfect to make with extra pizza dough.
Awesome! I can almost taste that texture difference from the bottom. Mmmmmmm.
Hi, watch this video on your method of making garlic knots and found it interesting. My family owned an Italian restaurant in Miami back in the 60"s and made garlic knots, they only used vegetable oil mixed with thyme and then sprinkled garlic salt over them, to die for good. I might have to try your method.
Just discovered you. Love these recipes. Hello from London UK
Hi and welcome to the channel! Glad you're enjoying the recipes.
I’ve only ever tried garlic knots in NYC and that was just 3 times 🥲 I’m an Australian and none of our pizza/Italian restaurants sell these. I am on a mission to make these this week!
Fantastic!! Thank you
Thanks again for liking the videos!
It`s great to watch you work ,I love these but I eat way to many.
Me too Richard. Thanks for liking the video!
Dammit! Now I’m hungry!! 😄 I just subscribed! Good stuff.
Looks delicious!
Thank you!
Beautiful
Great Video
7am, and I’m dying to eat some right now!
Bruh. I subscribed to your channel from the thumbnail alone and hit that bell cause of the great vid. Keep at it
Thank you man! Appreciate the sub!
It took me half the video to realize that your voice is indistinguishable from Vince Vaughn.
Nice looking knots. Good video.
Well, I happen to enjoy your talking! 😉 Those look as delicious as I know they are. I'll just pile them on my plate with the Greek Salad. Thanks!
I get many comments saying I talk too much. Appreciate you not being one of them lol.
Greetings from Brasil! Definitely gonna make this =D
Hello! I hope you enjoy them and would love to hear how they turn out.
In CA we use Bianco DiNapoli tomatoes 🍅🍅🍅🌱
“An oval...or worse” 🤣 I feel seen! Nice video, thanks Jim!
I've made plenty of ovals. When I make my pizza videos I have plenty of extra dough on hand lol.
Hi Jim , I am a 71 year old female I have had the same set of 4 wooden spoons for over 50 years. Suddenly after Easter dinner with friends and family , two of my prized ,well seasoned and loved spoons disappeared ! I cannot accuse anyone .I have searched high and low for similar spoons . I don’t know what kind of wood they were crafted from , I do know they were not bamboo or the other spoons I have purchased from online stores . Since you are a great chef , can you offer any suggestions or recommendations please . I have even gone into many small Italian specialty shops in and around Boston ,Ma without success . I would appreciate any advice you can share . I love your recipes and your two food critics ❤
I would reduce oven a bit and keep in knots in the oven lil more.
Will have beautiful color.
I can't wait to try this in a few days. Do I need to do this on a pizza stone or could I use a cast iron
If you pressure can you can can those in jars and save your freezer space. I love canning.
I was waiting for Jame‘s verdict 🤣🤣🤣🤣 they look delicious 🥰
Its pizza night in my house, and naturally wanted knots...thanks for showing the technique....I've tried making them before but new my 1st mistake was I did not let them proof and get puffy! I don't make sauce with canned tomatoes so I just skip the first part....only fresh maters from my garden! ;P
Steel is the absolute way to go.
Nice video.
I use the metal containers eceryday, maybe yoy should make sure you put a little more oil on the sides and the bottom and not so much on top. Mine come out no problem. I prefer the metal containers that's old school.
For those who don't like the bitter taste of overly blackened dough, these can be placed onto the pizza steel a bit before it fully heats up to neutron star temperatures.
Many people don't understand how vital and important that the sauce is in pizza and related foods. Stanislaus tomato products are a game changer for people who are looking to approximate New York pizza in the home kitchen.
I agree their products are really good.
I'm drooling and I haven't had breakfast yet.
I live 1.5 hours north of NYC. We could never keep garlic knots on the shelf. Only butter. Never oil. Works for us.
Man this video has me wanting some pinwheels 😋
I want them too. Thanks for reminding me.
Do you guys have a video for regular old garlic bread? I have a loaf of French bread with Italian parsley, garlic, etc but was wondering what's your particular take on it? As always, thanks guys
We don't have a video but we do have a recipe for garlic bread on our website.
You are a master at these. I really want to make this, however I don't have the time to ferment dough. What are my options?
Dominoes?
Thanks! I would try to at least get the dough in the fridge for 12 hours. Maybe early in the morning then use at night. Cold fermented dough tastes amazing. It's nothing like a room temp mix. I encourage you to try it both ways side by side to see the difference.
Painter's tape doesn't leave residue!
Where do you get the plastic containers?
Hi from israel, you are best :)
Thanks! Appreciate the support!
When are you going to open your restaurant?
What is your oven temp for the knots?
Are you using a different flower on your peel than you do on your counter?
Yes I am. Sorry if I didn't mention it. I have a shaker that has semolina it it. I always sprinkle that on my peel for launching.
Great video, my only complaint is that you kinda tied the knots pretty fast so it’s hard to tell which way to tie them.
NY pizzerias ( italian I'd guess) use a Slavic brand tomato. OK.
oh man
I'd love to make these for my family - but if there's one thing that my father hates, it's fresh garlic in any form that he might have to end up biting into. He just doesn't go for it, he'd literally spend a minute or two scraping off all the bits of garlic before taking a bite, which drives me nuts to begin with. Is there perhaps a way to make the garlic butter with granulated garlic or garlic powder instead?
You could definitely use granulated garlic or garlic powder instead of fresh garlic. I would just toss the cooked knots in the oil and melted butter then add the garlic powder and the rest of the spices. Hope you and your family enjoy them!
I'm up for adoption, in case you're interested :-)
Looks good but I'm just way too lazy for that!
lol thanks. Once you have the dough made it's not too much work to make these though.
@@SipandFeast I would like to be added to the adoption list. Don't worry I won't move in, I'll just show up for meals. :o)
How do u avoid burning the bottom?
Use a pan and lower heat (425f or so). I personally like them to have the leopard bottom like a pizza.
No offense but they look a little burnt on the bottom don’t you think ? . But very delicious non the less . Will make them soon On a cookie sheet lined with parchment 📜 . Ty , Sharon 🙋🏻♀️👍👌😁
The point is to get the leopard spots but they might be a tad dark. A cookie sheet is fine but I would lower the heat down to 450f and cook them for about 15 minutes.
informative, nice. i wish you would make your text on screen tighter and a bit smaller, it's difficult to read at my computer because i have to scan the entire screen.
This is a 3 year old video and the newer ones have better text. That being said, the print recipe is in the description.
@@SipandFeast thank you
Doesn’t matter if they don’t proof before ?
Did you say, we can buy the 7/11 from your restaurant? If so can you provide a link or give the name in order to buy
No. You can buy them from webstaurantstore. com. Amazon also sells them too, but at a higher price.
With inflation more people are going to need to learn how to make them at home . I love NYC pizza but it’s getting way to expensive.
There's a viewer who wanted to know where she could get quality wooden spoons to replace her 'missing' ones. I tried to reply, but it keeps getting erased?
Beechwood spoons are the best for cooking. Pacific Merchants sells them online.
I could probably gain weight just watching your videos, or maybe lose weight due to the drool.
Lol. Thank you!
Do you operate a local pizzeria?
No. I do have plans to open one in about 5 years if everything goes according to plan.
Where is the recipe for the garlic knots? I know how to make sauce
The bottoms are burned
i don't think there is such a thing as too much garlic.......🤷♂️✌
🤗💥👍👍👍👏👏👏🌹😍🌹❤️
I think I gained four pounds just watching this video. How do you know when to stop eating them?
Well when you run out of them lol. I normally make about 12-15 of them for the family along with a pie.
The background music is so distracting. Your commentary is enough. Thx
Those 5 people that disliked must have voted for jao bai den
Good video & recipe but you’re talking way too much. Almost didn’t finish watching
Not sure what to tell you. You might like my 45 second silent videos I post on Instagram and Facebook more. Everyone learns differently. I only talk about the recipe and rarely put anything personal in these videos.
@@SipandFeast i hear you and I’m not trying to be offensive. Your content is good. I’m only saying.. sometimes less is more. Thanks for taking the time to respond
These are great…I add a piece of anchovy and it really is good!