Edit ModuleShow Tags

Garlic knots, recipe testing and dough to go

Jeff Zeak gives a recipe for garlic knots, and shares his opinions on testing and selling dough.



QUESTION:

I’d like to add garlic knots to my menu, but I’ve tasted ones that are either too greasy or don’t have enough garlic flavor. Do you have a good recipe?

ANSWER:

You can very easily use your current dough for the production of garlic knots. Cut your dough into 2-ounce pieces, roll them into 4” to 5” ropes and tie them into knots. Place the knots on a buttered sheet pan (or a pan lined with parchment paper) and brush them with garlic butter. Cover and allow knots to rise in a warm place for about an hour. Bake them until they are light golden brown. After baking, brush them lightly with olive oil infused with garlic, and sprinkle them with garlic salt, if desired.

QUESTION:

Is there a way to test different dough recipes without having to make a full pizza, so I can avoid wasting cheese and sauce?

ANSWER:

The short answer to this question is no. If you truly want to test the dough for the purposes of making pizza, the only way to evaluate its function and full potential is to do it using at the very least the basic components of tomato sauce and cheese. Without using these ingredients on the dough, your evaluation will amount to looking at the dough’s potential for making bread or rolls. When you add sauce and cheese to the dough surface, you significantly change the baking characteristics of the dough. When testing different dough formulas, it’s important to evaluate the complete package of this multi-component product called pizza. So go for it—treat yourself, friends or customers to a complete pizza when testing different dough recipes. It’s really the only way to go.

QUESTION:

What’s your opinion about selling dough balls to customers who want to make their own pizzas at home?

ANSWER:

Your dough is what makes your pizza special and may be what makes people seek out and buy your pizza, so this is a difficult question to answer. You can approach this subject with two different schools of thought. One would be: Don’t do it, because it could represent the lost sale of pizzas. But here is a second thought: Selling your dough could serve as a customer service-building exercise as long as you are making enough profit by doing it. By selling your dough while having profit margins equal to that of selling a pizza, you have lost nothing and gained customer service respect. Make sure that you charge enough for the dough ball so that you cover the cost of ingredients, labor, utilities, and wear and tear on the machinery.

Jeff Zeak is the pilot plant manager for the American Institute of Baking (AIB). Need more dough advice? Visit the Dough Information Center at PMQ.com/dough.
Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What You Need to Know About Filing for an Extension on Your Taxes

A filing extension does not give you more time to pay your taxes.

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags