Recipe of the Month: Pizza Dough Twists

48 oz. pizza dough
4 oz. sugar
1 large egg

4 oz. 2% milk
4 oz. flour (for dusting)
4 oz. Semolina flour
6 oz. hazelnut spread

Directions:

Roll out each pizza dough ball to a 3/16” thickness and 6”-width rectangular shape on a floured cutting board. Cut into 11/2” strips. Then simply tie each of the pizza dough strips into a quick knot. Prepare an egg wash by combining the egg and milk with a whisk. Egg wash each of the pizza knots. Sprinkle coarse sugar crystals generously on each pizza knot. Let the pizza knots stand until they double in size.

Place the pizza knots on a pizza paddle that has been lightly sprinkled with semolina flour. Slide the pizza knots onto a preheated 425˚ pizza stone/oven. Bake for 10-12 minutes or until golden-brown. Let the pizza knots cool to room temperature and then drizzle with hazelnut spread.