Tossed on the way out of the door, never before
Garlic Knots
Offcuts of the same 48-hour dough, knotted, baked and tossed hot in garlic oil, parsley and grated hard cheese.
Garlic knots exist because a pizzeria trims dough and somebody sensible decided not to throw it away. They are made from the same forty-eight hour dough as the pies, which is why they taste of considerably more than a bread roll with garlic on it.
The one rule is that they are tossed when you order them, not before. A knot that has sat in garlic oil for an hour is a soggy knot, and the whole appeal is the contrast between a crisp outside and a chewy inside. A tray of pre-tossed knots under a heat lamp has lost that within about ten minutes.
So there will occasionally be a two-minute wait for knots when there is no wait for anything else. That is us tossing them.
What goes on it
The dough
Trimmings from the round pies, rolled into ropes and tied in a single knot.
The oil
Olive oil, a large amount of finely chopped garlic, and salt, warmed but never fried — fried garlic in this goes bitter.
The herbs
Flat parsley, chopped fresh, in the bowl rather than in the oil.
The cheese
Grated hard cheese over them as they are tossed.
How it is made here
Knotted by hand
One knot, not two. Two-knot rolls do not cook through in the middle.
Baked plain
Twelve minutes at 500°F, no oil, until properly golden. They are baked naked and dressed after.
Tossed to order
In a bowl, hot, with the garlic oil, parsley and cheese. This is the step that cannot be done in advance.
Sauce on the side
A dollar, and worth it.
Garlic Knots — what it costs
- Six$6
- Dozen$11
- With sauce+$1
Prices include every topping listed above. Extras are $3 for vegetables and $4 for meats. Prices change when our costs do; the menu here is the menu in the shop.
Before you order this
A shared flour kitchen, and what that rules out. Our kitchen handles wheat flour in open air all day, along with milk, eggs, soy, tree nuts and fish. Flour becomes airborne every time a dough ball is opened, and it settles on every surface in the room, including the peels, the oven floor, the cutting board and the wheel. We can tell you what we put on a pizza, and we will tell you honestly. We cannot tell you that anything leaving this kitchen is free of an allergen, and we will not say it. If a reaction would send you to hospital, this is not a safe kitchen for you, and we would far rather say so than take the order.
The kitchen is one room. Every pizza here is opened on the same bench, baked on the same floor and cut with the same wheel, and that is true of this one as much as any other. The pages on allergens and cross-contact and vegetarian, vegan and dietary questions set out plainly what we can and cannot tell you, including the things most shops leave you to assume.
The rest of the menu
Other things worth ordering
Spinach Roll
Spinach wilted with garlic and squeezed dry, rolled through pizza dough with mozzarella and baked until the spiral sets.
From $6.50
Chicken Roll
Grilled chicken thigh, mozzarella and a little roasted pepper rolled in dough and baked — the one that sells out first on a Friday.
From $7.50
Pepperoni Roll
Pepperoni and mozzarella coiled through dough with a sesame crust, so the fat renders into the bread as it bakes.
From $6.50Asked at the counter
Garlic Knots — questions
Are they made fresh?
The knots are baked in batches through the day and tossed when you order. So: baked earlier, dressed just now. That is the honest answer and it is why they are not soggy.
Are they vegetarian?
The dough and the oil are. The grated hard cheese is not made without animal rennet — ask for them without and they are still very good.
Can I get fifty for a party?
Yes, $38, and they are tossed as they go out of the door rather than an hour before. Please give us a day's notice.
Twelve to fifteen minutes, and worth the wait
Order a pie
Telephone the shop and we will tell you honestly how long the kitchen is running before you commit to anything. Collection is always quicker than delivery and the pizza is always better for it. If you are ordering for a crowd, the catering page has the trays and the notice we need.